Crab Dip Recipe

From summer cookouts to game day Saturdays, holiday gatherings, or wine nights with the girls, this creamy crab dip recipe is the perfect fit. Every bite is loaded with tender bites of lump crab in a creamy, cheesy, perfectly seasoned sauce.

Like our Spinach and Artichoke Dip and Creamed Corn Dip, this recipe looks impressive and tastes incredible but takes less than 30 minutes to make. Using fresh, pre-shredded, or canned lump crab meat saves time and money without sacrificing flavor.

How to Make Our Crab Dip Recipe

Ingredients

Process

1. Preheat oven to 400˚F. In a mixing bowl, combine cream cheese, mayo, sour cream, 1/2 cup mozzarella, lemon juice, and Worcestershire sauce. Mix until completely combined.
2. Add crabmeat, corn, chives, and tarragon (if using), and lightly season with salt and pepper.

3. Fold together.
4. Pour dip into a 3 1/2 – 4 cup baking dish and spread evenly.

5.  Top dip with remaining mozzarella and grated Parmesan.
6. Bake for 20 to 22 minutes or until golden brown. Top with lots of thinly sliced chives.

7. Serve dip with potato chips or crackers.

Why We Love This Crab Dip Recipe

• It’s simple and quick to make. You only need a few minutes to get this dip into the oven. Combining ingredients like mayo, sour cream, cheese, cream cheese, spices, corn, and canned crab takes only a few minutes, and then it’s ready to bake!
• Loaded with crab flavor. You can use fresh or canned lump crab meat, whichever you prefer. Either way, with 12 ounces of crab, every bite is infused with flavor and tender bites of crab meat.
• Perfectly hot and creamy. While some crab dip recipes are served cold, we love this dip straight from the oven. It’s bubbly and creamy and adds a special flair to any meal you serve it with.

Tips and Tricks for the BEST Crab Dip

• Use fresh ingredients. Fresh lump crabmeat and corn kernels will give your dip the best flavor and texture. If you can’t find fresh crabmeat, high-quality canned crabmeat works, too, and you can substitute fresh corn kernels for frozen if needed.
• Soften the cream cheese. Make sure your cream cheese is fully softened before mixing. This will make combining with the other ingredients easier and result in a smoother dip.
• Avoid overbaking: Watch the dip in the oven, as it can quickly go from nicely browned to burnt. Bake until the top is golden and bubbly, usually around 20-22 minutes.
• Serve warm: This dip is best enjoyed hot from the oven. If you need to prepare it beforehand, you can mix all the ingredients, cover it, and refrigerate it for up to 24 hours. Then, bake it right before serving.

Variations

• Make it spicy. Add diced jalapeños, a dash of hot sauce, or a sprinkle of cayenne pepper for a spicy kick.
• Switch up the herbs. Experiment with herbs like dill, parsley, or basil to add a different flavor.
• Add garlic. Add minced garlic or garlic powder for a more robust flavor.
• Subtle smoke. To add a subtle smoky depth, add a touch of smoked paprika or a few drops of liquid smoke.
• Add artichokes. Add chopped, drained artichoke hearts for a cross between spinach and artichoke dip and crab dip.
• Make it meaty. Mix in some cooked, crumbled bacon for a savory, salty spin on the flavor.

Substitutions For Our Crab Dip Recipe

• Greek yogurt. For a lighter crab dip that’s still rich and creamy, substitute the sour cream or the mayonnaise for plain, non-fat (or low-fat) Greek Yogurt. We don’t recommend substituting both with Greek yogurt, just one.
• Corn. Instead of fresh corn cut from the cob, you can also use frozen or canned corn to save time or if that’s what you have available. For frozen corn, thaw it completely and drain the excess water before adding to the dip. To use canned corn, drain and rinse the corn, ensuring that it’s dry before adding to the dip.
• Cheese. If you don’t have or want to use mozzarella, swap it with another option like provolone, cheddar, or Gruyère.
• Worcestershire Sauce. You can substitute soy sauce for a similar umami flavor.

Prep Ahead, Storing and Reheating

Prep Ahead

You can prepare every part of this dip up to 24 hours ahead of time, making it quick and easy to bake just before serving.

• Mix all ingredients (except the extra cheese topping) and add to your desired container (a separate dish or the pan you’ll cook it in).
• Store the prepared dip, covered, in the refrigerator for up to 24 hours.
• Before baking, remove the dip from the refrigerator (add it to the pan you’re using if needed), and top with the mozzarella and parmesan cheese.

You can also freeze the unbaked dip mixture for up to 2 months. Add the dip to a freezer-safe container and wrap it tightly with plastic wrap, then the lid or aluminum foil to prevent freezer burn. When ready to use, thaw it in the refrigerator overnight, and add the cheese topping just before baking.

Storing and Reheating

Add leftovers to an airtight container and store for up to 3 days. To reheat the dip in the oven (our preferred way!), preheat your oven to 350°F. Add the dip to an oven-safe pan and cover with aluminum foil. Heat the dip for 10 to 15 minutes or until warmed through. You can always add an extra sprinkle of cheese on top and place it under the broiler, uncovered, for the last minute or two to give it a nice, browned appearance.

For a quicker option, you can also reheat individual portions of this dip in the microwave. Place it in a microwave-safe dish and microwave for 1-2 minutes, stirring halfway through, until hot.

When reheating, the dip could become a little thick or dry in texture. If this happens, add a small spoonful of mayonnaise or sour cream and give it a stir.

What to Serve with Our Crab Dip Recipe

While we could eat this crab dip with a spoon, you should also try it served with:

• Homemade potato chips (or store-bought)
• Crackers
• Raw peppers, carrots, cucumbers, snap peas, or tomatoes
• Parmesan crusted crostini
• Pita
• Tortilla chips or Homemade tortillas
• Toasted baguette

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