This Cheesy Baked Crab Dip is made with just five ingredients and one of the EASIEST appetizers.
Tender crab meat enveloped in a creamy, cheesy sauce that can be used to dip finger foods or as a cracker topping.
It’s a crowd-pleaser!
Canned crab meat works great and feeds the crave or creates a stunning appetizer for unexpected guests.
It basically makes as stir, pour, bake, serve.
In 45 minutes your five ingredients transform into a delicious, mouth-watering cheesy baked crab dip your family and guest will love.
It can be made ahead of time (up to 24 hours) prepare the dip, and prior to baking, cover tightly with plastic wrap, and refrigerate until ready to bake.
You can make hot crab dip ahead of time by prepping all of your ingredients together, then instead of cooking cover in plastic wrap and refrigerate for up to 24 hours.
When you’re ready, place the dip in the oven and bake until golden brown, a total time of 45 minutes.
What Do You Dip In Crab Dip?
Sliced bell peppers
French bread broken into pieces
Try using this cheesy baked crab dip on top of baked chicken for “Chicken Chesapeake”.
Cheesy Baked Crab Dip:
Prep Time: 5 minutes
Bake Time: 45 Minutes
Total Time: 50 minutes
1 package (8 ounces) cream cheese, softened (do not use whipped)
2 cups sour cream
2 cups crab meat
4 scallions, thinly sliced
Prepare the Dip:
Preheat oven to 350-degrees.
In a mixing bowl, beat cream cheese until smooth.
Add sour cream and continue mixing.
Fold in crab meat.
Place in an 8×11 baking dish.
Top with cheddar cheese.
Place dish on center rack in preheated oven and bake uncovered for 45 minutes, or until the dip is heated through.
Garnish with scallions, if desired.
Cheesy Crab Dip Recipe Tips:
For a more golden top, turn the broiler on for the last 2 minutes of cooking (keep an eye on it so it doesn’t burn).
Experiment with spices for variation:
Old Bay Seasoning, paprika, garlic, parsley, horseradish, lemon juice are all great options.
You can substitute the crab for cooked lobster, shrimp or imitation crab.
Try substituting half of the sour cream with mayonnaise.
For a lighter dip, use low-fat Naeufachtel Cheese.
For best cheesy results, shred the cheese from a block as it will melt better because it isn’t treated with the chemical to keep the grated cheese separated like pre-shredded cheese.
For the best taste and texture, use fresh lump crab meat
This Cheesy Baked Crab dip will last tightly wrapped in the refrigerator for 2-3 days.
To reheat, preheat the oven to 350 degrees and place dish on center rack of the oven for 10-15 minutes.
Remove from the table after 3 hours for the safety of your guests.
- 1 package (8 ounces) cream cheese, softened (do not use whipped cream cheese)
- 2 cups sour cream
- 2 cups crab meat
- 2 cups shredded cheddar cheese
- 4 scallions, thinly sliced
- Assorted fresh vegetables, crackers or other dipping items
Prepare the Dip:
- Preheat oven to 350-degrees.
- In a mixing bowl, beat cream cheese until smooth.
- Add sour cream and continue mixing.
- Fold in crab meat.
- Place in an 8×11 baking dish.
- Top with cheddar cheese.
- Place dish on center rack in preheated oven and bake uncovered for 45 minutes, or until the dip is heated through.
- Garnish with scallions, if desired.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 281Total Fat: 22gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 96mgSodium: 359mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 15g
The Nutritional Information may not be accurate.