Warm Crab Dip

5 from 1 vote

This warm crab dip is a simple, crowd-friendly appetizer made with lump crabmeat, a touch of creaminess, and bright aromatics. It bakes in minutes and delivers a balanced, crab-forward flavor without the heavy cheese style typical of classic hot crab dips.

Prep Time10

Cook Time15

Total Time25

Course: Appetizers

Cuisine: American

Servings: servings

Author: Lynne Webb

Ingredients

8 ounces lump crabmeat
6 ounces cream cheese softened
1/4 cup sour cream
2 tablespoons mayonnaise
1-1/2 tablespoons lemon juice freshly squeezed
1/4 teaspoon Worcestershire sauce
Dash of Tabasco
1/2 medium shallot minced
1/4 medium red bell pepper seeded and chopped
Salt and freshly ground black pepper

Instructions

Preheat the oven to 325°F and lightly butter a 1-quart ovenproof casserole dish.
Check the crabmeat for any remaining shell fragments, then set aside.
In a mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, and Tabasco until smooth and spreadable.
Stir in the minced shallot and chopped red bell pepper. Season lightly with salt and pepper.
Gently fold in the crabmeat, taking care not to break up the lumps.
Transfer the mixture to the prepared baking dish and smooth the top. Bake, uncovered, for 12 to 15 minutes, or until heated through and lightly bubbling at the edges.
Serve warm with crackers or lightly toasted slices of baguette.

Notes

Make Ahead Tips

Assemble the dip in advance: Mix the base, fold in the crab, and transfer it to the baking dish. Cover and refrigerate for up to 24 hours.

Let it warm slightly before baking: Set the chilled dish on the counter for 15–20 minutes. This prevents uneven heating and helps the dip warm through more quickly.

Storage & Reheating Tips

Refrigerate promptly: Store leftovers in a covered container for up to two days. The crab stays freshest when chilled soon after serving.

Reheat gently: Warm the dip in a small baking dish at a low oven temperature until just heated through. High heat can toughen the crab and cause the dairy to separate.

Stir after reheating: Give the dip a quick stir to restore its creamy texture before serving again.

Freezing isn’t recommended: The dairy base can become grainy once thawed, and the crab loses its tender texture.

Nutrition