This creamy Hot Crab Dip is one of my longtime favorite appetizer recipes. Luscious lump crabmeat folded into a cream cheese sauce bright with fresh herbs, lemon juice, and Old Bay Seasoning. Plus crunchy breadcrumbs on top for texture!
As a Maryland native, I take my crab recipes seriously, from these Seared Crab Cakes to this Cream of Crab Soup to this Cilantro-Lime Crab Salad. This baked crab dip is no exception—heavy on the crab meat, and a total crowd-pleaser.
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Why You'll Love this Hot Crab Dip Recipe
I started making a version of this recipe, based on this Warm Crab Dip recipe from Food and Wine, when I was catering small events as a personal chef. This crab dip never failed to elicit raves from the guests, and not a single dollop of leftovers. Here's why:
- This dip is creamy, decadent, and full of flavor
- Easy to make in advance, then bake just before serving
- Elegant enough for a special occasion or holiday dinner, but easy to make
Baked Crab Dip Ingredients
- Crabmeat: I prefer lump crabmeat for this recipe, though if you want to splurge, I won’t talk you out of using jumbo lump. I recommend Maryland blue crab meat of course, but use the crab meat that is available near you.
- Shallots: Mild shallots are lovely in this dip, but you could replace with half a red onion or sweet white onion.
- Panko Breadcrumbs: Perfect for a flaky, crispy top! Try using fresh breadcrumbs or crushed saltines as an alternative.
- White Wine: Feel free to leave out, if you don’t like to cook with wine. You might want to add another splash of lemon juice if the dip needs a little more brightness to it.
- Cream Cheese: Essential for this creamy crab dip! I prefer the full-fat version for this recipe.
- Mayonnaise: Again, I prefer the full-fat version, but use the lower fat version if you prefer. Hellman’s (Best Foods) is my favorite, but use what you like.
- Old Bay Seasoning: This is a Maryland staple. You can leave it out if you prefer, or replace it with a bit of chili powder or smoked paprika.
How to Make Hot Crab Dip
Preheat oven to 425.
Step 1
Rinse 1 pound lump crabmeat under cold water. Take small handfuls of the crabmeat and squeeze dry gently, using your fingers to remove any pieces of shell that might remain in the meat. Set crabmeat aside in a small bowl.
Step 2
Peel and mince 2 shallots.
Step 3
Melt 2 tablespoons of butter in a large nonstick skillet over medium heat. Add ½ cup panko breadcrumbs, ¼ teaspoon salt, and ¼ teaspoon Old Bay Seasoning. Stir until toasted, about 3 minutes. Remove breadcrumbs from skillet and set aside. Wipe the skillet clean.
Step 4
Turn heat to medium low. Melt 1 tablespoon butter, then add minced shallots. Sauté until softened and starting to brown, about 3 minutes. Add 2 tablespoons white wine and cook until evaporated.
Step 5
Reduce heat to low, then add 6 ounces cream cheese, ⅓ cup mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon lemon juice, 2 tablespoons minced chives, 1 tablespoon chopped parsley, and 1 teaspoon Old Bay seasoning. Stir until cream cheese has melted and mixture is smooth.
Step 6
Gently fold in crab meat. Spread dip into an 8-inch baking or gratin dish. Sprinkle with buttery crumbs and bake for 10 minutes, until edges are bubbly.
Hot Crab Dip Recipe Tips
Watch the heat on your pan when you add the cream cheese, mayonnaise, and other ingredients. Cooking the cream cheese mixture over too high heat can cause it to curdle or scorch.
I usually use a white ceramic 9 ½-inch quiche dish to bake and serve my crab dip. It looks great on the table when you’re ready to serve. A pretty gratin dish is another great option.
If you love Old Bay Seasoning as much as I do, you’re going to want to try my Old Bay Steamed Shrimp, my Old Bay Salmon with Peach Salsa, and my Old Bay Salmon Rillettes.
Want another option for using fresh crab? These Baked Stuffed Shrimp make a delicious appetizer for the holidays or any special occasion. And, if you want to try a Cold Crab Dip you can whip up in no time, I've got you covered! Tons of other ideas in my roundup post of the Best Crab Recipes.
How to Store and Reheat Baked Crab Dip
Wrap dish tightly with aluminum foil and store in the refrigerator for 3-4 days. You can also scrape leftovers into a smaller airtight container to store.
If you have stored your leftover dip in its baking dish, just reheat it in a 375-degree oven, until hot again. If the dip is in a storage container, transfer to a microwave-safe bowl, and microwave at 70% power until hot.
Recipe FAQs
I would not recommend freezing this dip, due to the amount of cream cheese and mayonnaise in it. The cheese will likely break when you freeze and then defrost the dip, and that would be a sad waste of crabmeat!
The only part of this recipe that contains gluten are the panko breadcrumb topping. For a gluten-free dip, just leave off the breadcrumbs entirely or replace the panko with gluten-free breadcrumbs. Then serve with crudité or gluten-free crackers.
For this crab and cream cheese dip, you want a sturdy dipping device. I love to use baked crostini to dip (advantage—you can also spoon onto individual crostini toasts to make handheld appetizers). I’m also a fan of a buttery cracker like a Ritz cracker—classic for a reason! Cracked wheat crackers are also a favorite.
If you’re serving this as part of a holiday appetizer spread, make this crab dip along with these Cranberry Brie Bites and these Stuffed Mushrooms. Or, maybe this is the start of a romantic dinner? If so, follow it with Seared Filet Mignon and a Pear Gorgonzola Salad. Don’t forget the Fudgy Chocolate Cake for dessert!
Other Favorite Dip Recipes
This warm crab dip is one of the best dip appetizers around, but we have other favorites too. How about trying one of these next?
If you try this Hot Crab Dip recipe, I would love to hear from you! Please rate this recipe and leave a comment below—your feedback is invaluable to me.
And please follow along on Instagram, Pinterest, and Facebook or subscribe to my newsletter. I’d love to inspire you with more delicious, healthy, and seasonal recipes!
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Hot Crab Dip Recipe
Equipment
Ingredients
- 1 pound lump crabmeat
- 2 shallots
- 3 tablespoons unsalted butter divided
- ½ cup panko breadcrumbs
- 2 tablespoons white wine
- 6 ounces cream cheese softened
- ⅓ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons minced chives
- 1 tablespoon chopped parsley
- ¼ teaspoon kosher salt
- 1 ¼ teaspoons Old Bay Seasoning divided
Instructions
- Preheat oven to 425° F.
- Rinse crabmeat under cold water. Take small handfuls of the crabmeat and squeeze dry gently, using your fingers to remove any pieces of shell that might remain in the meat. Set crabmeat aside in a small bowl.
- Peel and mince shallots.
- Melt 2 tablespoons of butter in a large nonstick skillet over medium heat.
- Add breadcrumbs, ¼ teaspoon salt, and ¼ teaspoon Old Bay Seasoning. Stir until toasted, about 3 minutes. Remove breadcrumbs from skillet and set aside. Wipe the skillet clean.
- Turn heat to medium low. Melt remaining tablespoon butter, then add minced shallots. Sauté until softened and starting to brown, about 3 minutes.
- Add white wine and cook until evaporated.
- Reduce heat to low, then add cream cheese, mayonnaise, mustard, lemon juice, chives, parsley, and 1 teaspoon Old Bay seasoning. Stir until cream cheese has melted and mixture is smooth.
- Gently fold in crab meat.
- Spread dip into an 8-inch baking dish or gratin dish.
- Sprinkle with buttery crumbs and bake for 10 minutes, until edges are bubbly.
Notes
Wrap dish tightly with aluminum foil and store in the refrigerator for up to 3 days. You can also scrape leftovers into a smaller airtight container to store. If you have stored your leftover dip in its baking dish, just reheat it in a 375-degree oven, until hot again. If the dip is in a storage container, transfer to a microwave-safe bowl, and microwave at 70% power until hot. This dip will not freeze well. Expert Tips:
Watch the heat on your pan when you add the cream cheese, mayonnaise, and other ingredients. Cooking the cream cheese mixture over too high heat can cause it to curdle or scorch. For a gluten-free dip, just leave off the breadcrumbs entirely or replace the panko with gluten-free breadcrumbs. Then serve with crudité or gluten-free crackers.
Nutrition
Instagram Users: Now that you've made this Maryland crab dip recipe, tag me @vanillabeancuisine or #vanillabeancuisine because I’d love to see your results!
More About Molly
Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over 10 years as a personal chef. Here you'll find well-tested recipes that you and your family will love!
Charlotte says
Made this tonight for my son home from college for Christmas - WOW! It's incredible. Really love the Dijon vibe! Everyone loved it. I followed the directions exactly except added 1 tsp of red pepper flakes. Served with warm sliced baguette and a sleeve of onion crackers - fantastic with both! Thank you! This is a holiday keeper!
Molly Pisula says
So glad to hear that! This is one of my favorite holiday recipes too!
Mimi Rippee says
This looks wonderful! I have always used a Martha Stewart recipe for crab dip. I’m going to see how this one differs!
http://www.chefmimiblog.com
Molly Pisula says
I'm sure Martha's is delicious too! Really, you can't go wrong with crab dip.