Hot Crab Dip
This Hot Crab Dip is rich, creamy, and packed with lump crab, gruyere, and white cheddar. An easy, elegant, and crowd-pleasing appetizer for any gathering.
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Servings: 10
Calories: 319kcal
Ingredients
- 8 oz cream cheese, softened
- ½ cup mayonnaise
- ¼ cup sour cream
- ¼ tsp onion powder
- ¼ tsp ground mustard
- 1½ tsp Old bay
- 1 ½ tsp worcestershire sauce
- 2 tsp hot sauce, more or less to taste
- ½ lemon, juiced
- 1½ cup shredded sharp white cheddar cheese, divided
- ¾ cup shredded gruyere cheese, divided
- 16 oz lump crab meat
- green onions, for serving
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- In a large bowl, use an electric hand mixer to combine 8 oz cream cheese, ½ cup mayonnaise, and ¼ cup sour cream.
- Add the ¼ tsp onion powder, ¼ tsp ground mustard, 1½ tsp Old bay, 1 ½ tsp worcestershire sauce, 2 tsp hot sauce, and ½ lemon juice and mix again until combined.
- Add 1 cup of the sharp white cheddar and ½ cup of the gruyere cheese into the bowl along with the 16 oz lump crab meat and mix by hand until folded in.
- Place the dip in a cast iron skillet and then top with the remaining ½ cup white cheddar and ¼ cup gruyere. Sprinkle with more old bay if desired.
- Bake for 15-20 minutes, until the dip is bubbly around the edges. If desired, you can turn to your oven to a broil and broil the dip for about 1 minute (watch it carefully!!) until the top gets some color.
- Top with chopped green onions and serve with crostini, chips, or crackers and enjoy!
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Notes
Recipe copyright The Domestic Spoon. For educational or personal use only.
- Cream Cheese: You could use reduced if you want to cut some calories.
- Mayonnaise: Use light mayonnaise if you prefer.
- Spices: Feel free to use more Old Bay if you prefer a stronger flavor.
- Hot Sauce: You could also use Old Bay hot sauce, or use a sriracha sauce which is commonly used in remoulades.
- Shredded Sharp White Cheddar Cheese and Gruyere Cheese: Fontina or gouda can replace gruyere, and yellow cheddar or mozzarella can be used instead of white cheddar if that’s what you have on hand.
- Lump Crab Meat: Use high-quality meat for the best results, particularly if it comes in the seafood aisle of your grocery store in the refrigerated section (not canned!)
- Use high-quality lump crab meat. The better the crab, the better the dip. Do not use imitation crab for this dip!
- Let your cream cheese come to room temperature before mixing. Softened cream cheese ensures a smooth, creamy base with no lumps.
- Fold gently. You want to keep the crab in nice chunks instead of shredding it.
- Adjust the heat to taste. Start with 2 teaspoons of hot sauce, then add more if you like extra kick.
- Don’t overbake. Bake just until bubbly around the edges. You can broil the cheese on top as a final step but always keep a close eye on your dip while broiling as it can burn fast!
Nutrition
Serving: 1g | Calories: 319kcal | Carbohydrates: 3g | Protein: 17g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 78mg | Sodium: 738mg | Potassium: 172mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 633IU | Vitamin C: 7mg | Calcium: 275mg | Iron: 1mg
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