This cheesy Hot Crab Dip recipe is the perfect appetizer to serve during the holiday season, football season or on special occasions . Made with tender fresh crab meat and lots of cheese, this crowd-pleasing crab dip recipe is made in only 25 minutes from start to finish!
Best Hot Crab Dip Recipe
This decadent and meltingly creamy crab dip is one of those classic appetizer recipes that everyone loves. Even when I make a double batch, this crab meat dip is always the first one gone!
Unlike cold crab dip or even other versions of hot crab dip, my version of this cheesy dip is not made with sour cream, cream cheese or old bay seasoning. This lighter and much improved version of baked crab dip is made with less ingredients than the classic, so (to compare) if you were eating crab cakes it would be the ones without fillers!!!
The fresh lump crab meat shines through the ooey-gooey melted Swiss cheese. Fresh dill and lemon zest add flavor and freshness to this great recipe.
This creamy dip can be thrown together in minutes and although it’s a simple dip, it has a nice level of sophistication and elegance which makes it the perfect party appetizer. To serve, buttery crackers, crostini, sliced baguette, pita chips and even tortilla chips are all excellent choices.
Crab Dip Flavor Profile:
The sweet taste of fresh crab meat shines through a decadent creamy mixture of mild Swiss cheese with fresh dill and lemony notes. All the flavors are well balanced. Not fishy. No overpowering cheese flavor either.
This hot crab dip recipe is my version of Maui’s Hali’imaile General Store Crab pizza! Yes, you heard that right, pizza! Their insanely delicious pizza is topped with their famous crab dip! This has been their most popular dish since forever, but their recipe is top secret!! Google it and read the reviews, then drool!
Why You’ll Love This Crab Dip Recipe
- A Lighter version for seafood lovers: One pound of real crab meat + one type of cheese. Not a lot of unnecessary fatty ingredients. Low carb and gluten-free.
- Few ingredients: Simple ingredients, no extra fillers!
- Quick: 10 minutes prep + 15 minutes baking = 25 minutes total!
- Make Ahead: Prep, refrigerate, bake later.
What You’ll Need
This section reviews the best ingredients and substitutions for this crab dip recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Crab: Fresh crab meat. Never imitation crab meat. Read information below.
- Cheese: Shredded Swiss cheese. Shredded Mozzarella could be used as well although the dip will have a very mild taste. I don’t think the flavor of cheddar cheese works well here.
- Mayonnaise: I use full-fat mayonnaise. This is a rich and decadent dip served on special occasions such as New Year’s eve, birthdays, Christmas, etc.- not a regular daily meal. Splurging with the real deal is best.
- Lemon Zest: The citrus of lemon pairs beautifully with any seafood dish.
- Dill: Fresh dill is a must! If you are not a big fan, reduce the amount or use fresh parsley (the flavor won’t be the same but it will work).
- Butter: I prefer unsalted butter, but if your cheese is not too salty, salted butter works too.
What’s the best crab meat for this dip?
Here is a list of what to look for when shopping for crab. Choose the kind of crab that’s best for you and your budget.
- Jumbo lump crab meat Makes a dip that’s filled with delicate, big chunks of crab meat.
- Dungeness crab has a sweet decadent flavor hard to match.
- King crab meat has a milder taste but works well.
- Claw meat handpicked from crab legs cooked at home have amazing flavor and make a great dip.
- Fresh “hand picked” or “fresh picked” crab meat sold in plastic containers or cans. Found at the seafood counter.
- Backfin crab meat combines smaller pieces of lump crab meat with flakes of white meat body. This is a budget friendly option
- Don’t use imitation crab meat for this recipe.
How to Make Hot Crab Dip?
In this section we share step by step photos, cooking methods, techniques and an overview of how to make this hot crab dip recipe. For detailed instructions, temperatures and timing, check the recipe card below.
- Prep: Preheat the oven to 350 degrees Fahrenheit.
- Sauté : In a medium skillet, melt the butter. Stir in garlic, lemon zest and chopped dill and sauté until aromatic. Stir in the crab meat and mix gently not to break up the delicate meat. Remove from the heat.
- Mix: Transfer the seasoned sautéed crab meat to a large bowl. Add mayonnaise and shredded cheese. Mix gently to combine.
- Bake: Transfer the crab mixture to a small baking dish and bake until bubbly and golden brown.
What Is Lump Crab Meat?
Lump crab meat is a blend of broken pieces of jumbo lump from the crab legs, along with other smaller pieces of body meat.
Making Ahead, Storage, Freezing and Reheating
- Make Ahead: Prepare the dip and transfer it to a small baking dish. Cover it and keep it in the fridge for 1-2 days. Bake right before serving.
- Storage: After cooling completely, store the leftover dip in an airtight container in the refrigerator for 1-2 days.
- Freezing: I don’t recommend freezing crab dip.
- Reheating: Although this dip is best eaten right after it is baked, you can reheat it covered, in a 325ºF oven until warm through or very gently in the microwave.
Hot Crab Dip Tips for Success
- I always pick over the crab meat, gently rubbing my fingers through the lumps of crab looking for any pieces of shell that may have been left with the meat.
- Don’t use imitation crab meat to make this hot crab dip recipe.
- You can sprinkle on chopped chives as a garnish.
- Serve with bread, crackers, crostini, pita chips, melba toast, pretzel crackers or celery sticks
Take a look at these incredibly delicious and foolproof seafood recipes:
Hot Crab Dip Recipe
Ingredients
- 3 tablespoons unsalted butter
- 3 garlic cloves, minced
- 2 teaspoons lemon zest
- 3 tablespoons fresh dill. chopped (plus more for garnish)
- 16 ounces lump crab meat
- 2 cups Swiss cheese, grated
- 2 1/4 cup mayonnaise
- Ground black pepper to taste
- Lemon slices
Instructions
- Preheat the oven to 350 degrees Fahrenheit
- In a medium skillet over medium heat, melt the butter. Stir in the garlic, lemon zest and chopped dill. Sauté, stirring constantly until aromatic, 1-2 minutes making sure not to brown the garlic!
- Stir in the crab meat and mix gently not to break up the delicate meat. Remove from the heat.
- Transfer the seasoned sautéed crab meat to a large bowl. Add mayonnaise and shredded cheese. Mix gently to combine.
- Transfer the crab mixture to a small baking dish and bake for 15 minutes or until bubbly and the top is golden brown.
- Remove from the oven and garnish with lemon slices and dill, if desired. Serve hot with crackers, bread, crostini or pita chips.
Recipe Notes
- I always pick over the crab meat, gently rubbing my fingers through the lumps of crab looking for any pieces of shell that may have been left with the meat.
- Don’t use imitation crab meat to make this recipe.
- You can sprinkle on chopped chives as a garnish.
- Serve with bread, crackers, crostini, pita chips, melba toast, pretzel crackers or celery sticks
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