Hot Creamy Crab Dip with Cheese

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10 Tips for when cooking this dish

  1. Use lump crab meat for the best texture and flavour.

  2. Don’t overmix once the crab is added—keep the chunks intact.

  3. Use softened cream cheese for easier blending.

  4. Taste your mix before baking and adjust seasoning as needed.

  5. A cast iron skillet keeps the dip hot longer for serving.

  6. Add chopped jalapeños or hot sauce for heat.

  7. Bake until lightly golden on top for flavour and texture.

  8. Top with extra shredded cheese before baking for a melty crust.

  9. Reheat leftovers in a 300°F oven until bubbly.

  10. Serve with a variety of dippers: toasted baguette, crackers, tortilla chips, or veggies.


Serve it with suggestions

  • Sliced baguette or crostini

  • Buttery crackers or tortilla chips

  • Celery or cucumber sticks for a low-carb option

  • A crisp glass of white wine or light beer

  • Shrimp cocktail or mini crab cakes for a full seafood spread

 

FAQs

Q: Can I make crab dip ahead of time?
A: Yes, assemble it up to 24 hours in advance and bake just before serving.

Q: Can I use imitation crab?
A: You can, but real lump crab offers superior flavor and texture.

Q: Can crab dip be frozen?
A: Not recommended—cream cheese dips tend to separate when thawed.

Q: How long does crab dip last in the fridge?
A: Up to 3 days in an airtight container. Reheat before serving.

Q: What’s the best crab to use?
A: Lump crab meat is ideal, but claw meat works in a pinch.

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