Lazy Hot Crab Dip

A simple yet delicious seafood appetizer perfect for summer gatherings that combines rich creaminess with delicate crab flavor in every bite. This easy baked crab dip delivers restaurant-quality taste with minimal effort.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Appetizer

Cuisine American, Seafood

Servings servings

Calories 245 kcal

Equipment

1½-quart baking dish
Electric Mixer
Mixing Bowl

Ingredients

1 pound lump crabmeat carefully checked for shells
8 ounces cream cheese softened (substitute: Neufchâtel for a lighter option)
½ cup mayonnaise substitute: Greek yogurt for a tangier, healthier version
¼ cup sour cream
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon Old Bay seasoning substitute: Cajun seasoning for extra heat
3 green onions finely chopped
2 cloves garlic minced
1 cup sharp cheddar cheese shredded, divided
¼ cup Parmesan cheese grated
fresh parsley for garnish

Instructions

Preheat your oven to 375°F (190°C). Allow cream cheese to soften at room temperature for about 30 minutes. If you're short on time, unwrap and microwave it for 15 seconds.
In a large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream until completely smooth. For best results, use an electric mixer on medium speed for about 2 minutes.
Stir in lemon juice, Dijon mustard, Worcestershire sauce, and Old Bay seasoning until well combined.
Fold in green onions, garlic, and ¾ cup of the cheddar cheese. Then gently fold in the crabmeat, being careful not to break up the lumps too much.
Transfer the mixture to a 1½-quart baking dish. Sprinkle with the remaining cheddar and the Parmesan cheese.
Bake uncovered for 25 minutes until bubbling and golden brown around the edges. For an extra-golden top, broil for 1-2 minutes before removing from the oven.
Garnish with fresh parsley and serve hot with toasted baguette slices, crackers, or vegetables for dipping.

Notes

For a lighter version, substitute Greek yogurt for mayonnaise and use light cream cheese.

Store leftovers in an airtight container in the refrigerator for up to 2 days.

For make-ahead convenience, prepare the mixture up to 24 hours in advance, refrigerate uncooked, and allow it to sit at room temperature for 15 minutes before baking.

Freezing isn't recommended as the dairy components tend to separate upon thawing.

Nutrition

Calories: 245kcalCarbohydrates: 3gProtein: 15gFat: 19gSodium: 485mgCalcium: 15mg

Keyword Crab Dip, Hot Crab Dip, Seafood Appetizer, Party Food, Easy Appetizer