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
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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.
Chef’s Tips
- 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
Lulu Stallings says
this recipe was a hit with my family! so delicious
Kathy says
Hi Lulu, I am glad it was enjoyed by all. It was a big hit at the restaurant. Simple and delicious.
Christina McDonough says
Dill is too overwhelming for crabmeat. Definitely not a fan of this. But thanks for the recipe anyway.
Kathy says
Christina, You can sub with parsley if prefer.
Robert Bigsby says
I have been looking for a recipe like this, from a cook from New Orleans that won a competition in New Orleans with it. His was called Seafood Skillet Gumbo, but looked very similar. I think his had some amalgamation with She Crab Soup though, a touch of sherry,, it was different. But, its top 3 best things I have ever eaten, right behind Beef Fried Rice with crispy beef fat from a old Japanese sushi chef. I really hope this is similar.
Claudia Lamascolo says
While I stumbled this I couldnt wait to come back to this page to my laptop and tell you I cant wait to try it! Looks not only amazing but the ingredients make my mouth water thanks for sharing this! awesome recipe
Teresa Quitugua says
either before or after baking
Kathy says
Hi Teresa,
I have not freeze these dips myself so I would hate to mislead you. However, I have freeze similar dips without any issues. That being said, crab meat is very delicate so I don’t think I would freeze that. Sorry I cannot be of more help.
Teresa Quitugua says
Thanks for the info, I am making both dips for Christmas this year and am sure they will be a big hit
Kathy says
Yay! They are so good!! Thank you and Merry Christmas!????????
Jen says
Do you think I can make this in the crock pot? And how long?
Kathy says
Hi Jen,
Yes this dip can be made in a slow cooker / crock pot. I would suggest cooking it on low for no longer than 2 hours. Stir it half way through the cooking process. Enjoy!!
Teresa Quitugua says
Hi Kathy, I was wondering if this and the Shrimp Scampi dip can be made ahead and frozen. Thanks
Kathy says
Hi Teresa!! Do you mean fully cooked/baked and then freeze it?
Barbara Craven says
Made this for family thanksgiving. Everyone loved even the seafood skeptics. I didn’t change a thing. Easy. They are requesting it for Christmas, Thank You!!!
Kathy says
Dear Barabara, thank you for the feedback! We love it too and love to hear what the readers think!! All the recipes are made and/or developed with much love! Thanks again.
Jared says
We made this dip and your pomegranate margaritas for a dinner party this weekend. I wish I made more. It was everyone’s favorite. Big success.
Kathy says
So nice to hear!! Thank you!
Sarah Henricks says
This was a big hit! Will make it again. Thank you.
Kathy says
So glad you enjoyed it! Thank you
Sara says
What about using another kind of cheese. My family and I are not fans of swiss.
Kathy says
Hi Sara,
We are not big fans of Swiss either but when cooked and melted; this dip doesn’t have a strong Swiss cheese flavor (at all). That being said, I think you can sub it with some Gruyere or Monterrey Jack. Let me know how it turs out!
Pia says
Hello! Is there any substitute for the mayo?
Kathy says
Hi Pia, I have not try it with anything but mayo. However, a combination of cream cheese and sour cream could work.
Nancy b says
Try mixing sour cream and an egg to equal the mayo amount… you shoukd,not need to actually make mayo out of it…just make sure the egg is combined into the mix… we get fresh eggs and the whites can be stubborn
Marilyn says
Can you make ahead and bake the next day?
Kathy says
Absolutely! Just keep it covered and refrigerated.
Donya says
Can you use imitation lump crab meat?
Kathy says
Hi Donya, I wouldn’t. Imitation crab meat has a different texture and taste than the real crab meat.
Donya says
Sorry to bother you again but where would I find them in the store? I shop at Walmart would it be in cold case with seafood or in the isle with tuna?
Kathy says
No bother at all! It would be by the cold case either in a can or sealed plastic tub. I usually get it at supermarkets, Costco or Trader Joe’s. I haven’t try Walmart yet but now I’m curious to see if they have it! I will check next time I’m in there. Also, check the canned isle area – I think canned crab meat (by the tuna) would be the next best option.
Thank you and feel free to ask any questions!!!
Donya says
Hi again Kathy, I got everything I need and will be making it for Thanksgiving at my mother in-law’s (unless my hunny wants it for himself to snack at home lol) but I was wondering what size dish you used. Thank you for a delicious dish and you have a nice Thanksgiving and a Merry Christmas!
Kathy says
Hi Donya, How exciting! I hope you guys love it as much as we do. You can use a 2 quart baking dish or a 8 x 11 x 2
Here are a few links to give you a better idea:
Pyrex: http://amzn.to/2fWNxuI
Porcelain: http://amzn.to/2f5PINr
Super cute PW set: http://amzn.to/2f1XNiZ Either size works. Just bake it until golden and bubbly!!
Best!!