This cheesy, melty hot crab dip requires less than 10 minutes of hands-on prep and is a crowd pleaser every time. It’s simple, but oh so good!
The Creamy, Cheesy Crab Dip I Pull Out for Parties
Sometimes you just can’t escape the cravings for classic appetizer recipes laced with memories of family get togethers and thoughts of good and hearty party food.
Wintery hot dips made with low-brow ingredients that carry an upscale reputation certainly fall into the favorite party dips category. Think: lumps of sweet crab and gooey cheese.
Mayonnaise mixed with the cream cheese makes this baked crab dip creamy with Swiss cheese adding the melty, cheese-pull everyone looks for in a hot cheese dip. The toasty topping comes in crisped with panko bread crumbs, adding some texture to each bite.
Enjoy!
Heidi’s Tips for Recipe Success
Use high-quality crab meat. Skip the tins of crab found in the tuna fish aisle and use either quality tinned or crab leg meat from the seafood counter. Planning using on leftover crab for this dip is the perfect excuse to cook crab legs for dinner the night before.
For the best flavor and texture, buy a block of Swiss cheese and shred it yourself. Bagged cheeses can contain cornstarch or something similar to prevent the shredded cheese from forming clumps. This can make your crab dip grainy.
Bake this crab dip in a shallow dish. Spreading the dip in a shallow layer means more dippable area for the toasted panko crumbs to cover. I use a 9-inch round dish or a pie dish works too.
The Main Ingredients You’ll Need
The full recipe, with amounts, can be found in the recipe card below.
- Lump crab meat — Choose a good quality canned from the seafood department or from leftover crab legs.
- Butter — My fat of choice for sautéing the aromatics.
- Shallots and garlic — Flavor the dip without overpowering the crab’s naturally sweet flavor.
- Cream cheese — Buy the type of cream cheese that comes in bricks and not the whipped stuff in a tub. Brick-style cream cheese is thicker and makes for a heartier dip.
- Lemon juice — Adds a pop of acidic brightness that balances out the richness of the cream cheese and Swiss.
- Mayonnaise — Don’t sub with Miracle Whip, which is too sweet and tangy for this hot crab dip.
- Green onions — You need some sharp, onion-y flavor to counterbalance the cream cheese.
- Worcestershire sauce — Adds umami depth to the dip.
- Hot sauce — Just a dash prevents the dip from tasting too heavy.
- Old Bay seasoning — Old Bay and seafood always go hand in hand.
- Swiss cheese — Or another mild, melty white cheese such as provolone
- Panko breadcrumbs — Are much lighter and crispier than traditional breadcrumbs.
The 3 Steps to Making Hot Crab Dip
- Sauté the aromatics in butter. You’re looking for the shallot and garlic to soften, but not develop too much color.
- Mix it all together. Beat together the softened cream cheese, mayo, and lemon juice before folding in everything else.
- Sprinkle with breadcrumbs, then bake. You’ll know your cheesy crab dip is done when it’s golden brown on top and bubbling around the edges.
Serving Suggestions
Serve this crab meat dip with baguette slices, bagel chips, pita chips, or your favorite cracker.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Hot Crab Dip Recipe
Ingredients
- 12 ounces lump crabmeat* , about 2 ½ cups
- 2 tablespoons butter
- ½ cup minced shallots , from 2 medium shallots
- 2 cloves garlic , pressed or minced
- 2 8-ounce packages cream cheese , at room temperature
- ½ cup mayonnaise
- ½ lemon , juiced
- 4 green onions , chopped
- 2 teaspoons Worcestershire sauce
- ½ teaspoon hot sauce
- ½ teaspoon Old Bay® seasoning
- 6 ounces shredded Swiss cheese , about 2 cups
- 2 tablespoons panko bread crumbs
- 1 tablespoon parsley for garnish
Instructions
- Preheat oven to 400°F.
- Drain the crabmeat if necessary and pick through for any shells or cartilage. Set aside.
- In a small sauté pan, melt the butter with the shallots and garlic and cook over medium heat for 2-3 minutes or until shallots are softened. Remove from the heat.
- In a large bowl, use an electric hand mixer or a fork to blend the cream cheese, mayonnaise, and lemon juice until smooth. Mix in the shallot mixture, green onions, Worcestershire sauce, hot sauce, and Old Bay. Fold in Swiss cheese and lump crab meat. Spread evenly in a shallow 10-inch baking dish and spinkle with panko bread crumbs.
- Bake for 25-30 minutes or until golden. Serve hot with baguette slices, bagel crisps, or crackers.
Notes
Nutrition
More Easy Seafood Appetizers
- Clam Dip
- Shrimp Cocktail
- Crab Cakes
- Crab Cake Bites
- Coconut Shrimp
- Browned Butter Seared Scallops
- Steamed Mussels
- Smoked Salmon Toasts
Recipe Variations
- Omit the breadcrumbs on top and serve this crab dip cold.
- Replace half of the mayo with sour cream for a tangier flavor.
- Heat in a slow cooker for 1 to 2 hours on low instead of baking (you’ll need to toast the breadcrumbs in a skillet before sprinkling over top and serving).
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