Easy Crab Dip
- PREP 10min
- COOK 20min
- TOTAL 30min
This creamy homemade crab dip recipe is a perfect appetizer for your next party or gathering. Serve it hot or cold (both are delicious). When baking this dip, make sure that you allow the dip to cool on the counter for 10 minutes before serving so it can thicken up a little. We love serving it with sliced bread, focaccia bread, sturdy kettle chips, homemade pita, or pita chips.
You Will Need
8 ounces crab meat, fresh or pasteurized, from Blue Crabs or Dungeness Crabs (225g)
½ cup cream cheese, softened, 4 ounces (113g)
¼ cup heavy cream (60ml)
2 tablespoons sour cream (28g)
1 green onion, sliced, whites and greens separated
½ teaspoon Pickapepper or Worcestershire sauce, see notes
¼ teaspoon Old Bay seasoning
¼ teaspoon Coleman’s mustard powder
5 tablespoons shredded English or Irish cheddar, divided (35g)
Directions
1Make the base: In a medium bowl, whisk together the heavy cream, Pickapeppa (or Worcestershire), mustard powder, and Old Bay seasoning until there are no lumps. Switch to a spoon, then stir in the cream cheese, sour cream, the white and light green parts of the green onion, and 2 tablespoons of the shredded cheddar.
2Add the crab meat: Drain the crab meat, if necessary, and pick through it for any rogue shells. Gently fold in the crabmeat, being careful to keep as many larger lumps of crab intact.
3For cold crab dip: Stir in 3 more tablespoons of cheddar cheese. Spoon the dip into a small serving dish and sprinkle the remaining green parts of the green onion on top. Refrigerate until ready to serve.
4For hot crab dip: Preheat your oven to 350°F (177°C). Spoon the dip into a small baking dish (an 8 to 10 ounce dish is perfect) and top with the remaining 3 tablespoons of shredded cheese. Bake on a small baking sheet to catch any drips, for 20 to 30 minutes, or until the dip is hot and bubbly. Let it cool for 10 minutes before serving, then sprinkle with the green parts of the green onion.
Adam and Joanne's Tips
- Storing: Keep homemade crab dip in an airtight container in the fridge for up to 4 days. We do not recommend freezing it.
- Pickapepper vs. Worcestershire: These are both umami-rich condiments used as a seasoning in soups, stews, and sauces. Pickapepper is a little thinner and a bit sweeter than the more savory Worcestershire, but in this recipe, they are interchangeable.
- Cheese: English-style and Irish-style cheddar is a bit sweeter than American-style cheddar. A great example in most US grocery stores is Kerrygold Dubliner cheese or Coastal English cheddar (we find it at Costco). You can use white American cheddar cheese as a substitute.
- For spicy crab dip: Add a few dashes of your favorite hot sauce to the mixture before baking or serving.
- The nutrition facts provided below are estimates.