Hot crab dip made with real lump crab meat, cream cheese, and mozzarella for a rich, cheesy appetizer. Perfect for parties, holidays, and game day snacks. This baked crab dip is easy to make and pairs well with crackers, chips, or vegetables. A popular seafood dip recipe with bold flavor and simple ingredients.

This warm and creamy crab dip is packed with flavor from fresh crab meat, garlic, chives, cheese, and a touch of spice. Perfect for parties, game days, or any time you need a crowd-pleasing appetizer.

Ingredients

8 oz cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise*
1 1/2 cups shredded mozzarella cheese, divided
1/4 cup chopped chives or green onion, divided (plus more for garnish)
2 garlic cloves, grated or pressed
1 Tbsp lemon juice (from about 1/2 lemon)
2 tsp hot sauce (adjust to taste; Cholula recommended)
1/2 tsp Old Bay seasoning
12–16 oz lump crab meat*, preferably fresh, patted dry

*Note: Fresh crab meat from cooked king crab legs gives the best flavor and texture.

Instructions

Preheat your oven to 400°F and lightly butter a 1 1/2 to 2-quart baking dish.
In a large bowl, mix the cream cheese, sour cream, and mayonnaise using an electric mixer until smooth and creamy.
Stir in 1 cup of mozzarella cheese, 2 tablespoons of chopped chives or green onion, garlic, lemon juice, hot sauce, and Old Bay seasoning.
Gently fold in the crab meat until evenly distributed.
Spread the mixture into the prepared baking dish and top with the remaining 1/2 cup of shredded mozzarella.
Bake uncovered at 400°F for 25 minutes, or until hot and bubbly with golden spots on top. For a deeper golden finish, broil for 1 minute at the end.
Garnish with the remaining chives or green onion and serve warm with your choice of dippers.

Tips

Use fresh crab meat for the best flavor and texture—canned crab can work in a pinch, but be sure to drain it well.
Soften cream cheese fully before mixing for a smooth consistency.
Pat crab meat dry to avoid excess moisture in the dip.
Adjust hot sauce to your preferred spice level.

Variations and Substitutions

Cheese: Swap mozzarella for Monterey Jack, white cheddar, or a blend.
Herbs: Try dill, parsley, or tarragon in place of chives.
Spice: Add a pinch of cayenne pepper or a dash of smoked paprika for more heat or depth.
Low-fat option: Substitute light sour cream and mayo if desired.

FAQs

Can I make this dip ahead of time?
Yes, assemble the dip up to 1 day ahead, cover, and refrigerate. Bake just before serving.

Can I freeze crab dip?
It’s best served fresh. Freezing may affect the texture, especially due to the dairy content.

What kind of crab meat should I use?
Lump or jumbo lump crab meat is ideal. Fresh from crab legs offers the best taste and texture.

Serving Suggestions

Serve with tortilla chips, crostini, toasted baguette slices, pita chips, or butter crackers.
For a low-carb option, offer cucumber rounds, celery sticks, or bell pepper slices.
Great as a spread on mini sandwiches or sliders.

Why You’ll Love This Recipe

This baked crab dip is rich, creamy, and full of savory flavor. It’s quick to prep, easy to customize, and always a hit at gatherings. Made with real crab and minimal effort, it’s a go-to appetizer for any occasion.