Crab Dip is creamy, cheesy, flavorful as can be and loaded with just the right amount of lump crab meat! Bonus, you can serve it hot or cold! This summery seafood dip is best served chilled and always disappears first at parties.
Crab Dip Recipe
This crab dip is perfect when served cold for spring/summer, and can also be oven baked for the cooler months. I’m happy to say that this has been tested and enjoyed both chilled and baked! The combination of crab meat, cheese, veggies and bold seasonings is enough to make my mouth water just thinking about it. Crab dip is one of those appetizers that always gets more attention than the entree. If you’re serving this dip at a party (warm or cold, doesn’t matter) you may want to consider making a big double batch because this stuff is seriously addictive. Serve it with your favorite chips or crackers and watch it disappear!
Get the party started with more easy dip recipes like Buffalo Chicken Dip and Easy Hawaiian Dip.
What Kind of Crab Meat is Used in This Dip?
We use lump crab meat! You can find it in cans or in pouches in the seafood section of your grocery store, which is what I used. If you prefer, you can also use imitation crab meat like we did in our Crab Salad. If you do use lump crab meat like I do, be sure to thoroughly pick through it and make sure there aren’t any shell fragments left behind. You don’t want to bite into that!
How to Make Cold Crab Dip:
- Mix it all together. Use a hand mixer on low speed to mix together the cheddar cheese, cream cheese, mayonnaise, corn kernels, celery, bell pepper, green onion, Cajun seasoning, garlic powder, and salt and pepper until well combined.
- Add the crab. Mix in the crab meat at a low speed until just combined.Â
- Chill. Place the dip in an airtight container in the fridge and chill for at least 1 hour before serving.Â
How to Make Hot Crab Dip:
- Preheat. Preheat the oven to 350°F.Â
- Mix it all together. Just like you would with the chilled version, use a hand mixer on low speed to mix together the cheddar cheese, cream cheese, mayonnaise, corn kernels, celery, bell pepper, green onion, Cajun seasoning, garlic powder, and salt and pepper until well combined.
- Add the crab. Mix in the crab meat at a low speed until just combined.Â
- Bake. Spread the crab dip into a 9×9 baking dish and top with more shredded cheese. Bake for 15-20 minutes or until hot and bubbly.Â
Storing and Reheating Crab Dip For Later:
This crab dip can be made ahead! It will need to be mixed completely as directed in the recipe, then stored in an airtight container or resealable zip-top plastic bag. Then, you can store it safely in the fridge for up to four days.
I don’t recommend freezing this dip. The texture of the cream cheese doesn’t stay the same.
If you’d like to mix this up and bake it later you certainly can! Make as directed, then spread it out evenly in a 9×9 inch pan when ready to bake. Add extra cheese to the top if you wish and bake as directed until hot and bubbly. You can microwave until warm as well, but it definitely tastes better coming out of the oven!
Ingredient Notes
- Cream Cheese and Mayonnaise – Both of these ingredients are best with the regular fat content. Low fat versions of either of these ingredients will result in a less creamy dip but can be used if that’s your preferencez
- Cajun Seasoning – A little goes a very long way with this bold seasoning. I prefer to use the no-salt version.
- Lump Crab Meat – Be sure to thoroughly pick through it and check for shell fragments before adding it to the dip. You can use imitation crab if you wish but the flavor is different.
- Shredded Cheddar Cheese – For the very best flavor and consistency, I like to grate mine fresh off the block. But to keep it easy, feel free to use pre-shredded too.
- Green Onions – I like to keep some on the side to also garnish with, you can also use chives.
Enjoy!
~Nichole
Best Crab Dip
Ingredients
- 8 Ounces Cream Cheese, Softened
- 3/4 Cup Mayonnaise
- 1/2 Cup Corn Kernels
- 1/2 Cup Celery, Diced
- 1 Bell Pepper, Diced
- 1/2 Cup Thinly Sliced Green Onion
- 2 Teaspoons Cajun or Creole Seasoning
- 1 Teaspoon Garlic Powder
- Salt & Pepper, To Taste
- 12 Ounces Lump Crab Meat
- 1 Cup Shredded Cheddar Cheese
Instructions
- IF SERVING HOT: Preheat oven to 350 degrees. If serving cold or making ahead, skip this step.
- In a large bowl use a hand mixer on low speed to mix together the cream cheese, mayonnaise, corn kernels, celery, bell pepper, green onion, cajun seasoning, garlic powder, and salt and pepper until well combined.
- Add in the lump crab meat and cheese and mix on low just until combined.
- If baking, pour the dip into a 9×9 inch baking dish, top with extra shredded cheese if desired, to taste. Bake for 15-20 minutes until hot and bubbly.
- If serving cold, add the dip to an airtight container and chill for at least one hour before serving.
- Serve this dip with your favorite crackers, chips, and veggies for dipping.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Nichole
I know you said you had it both ways, is their a particular one you prefer baked or unbaked.
In the summer when it’s hot out I like it cold, in the fall/winter months I like it baked 🙂
I’m definitely going with the hot version. I love creamy dips like this – a crowd pleaser for sure!
Pinning this for all my summer gatherings! I truly looks like a great dip that would be enjoyed by many.
This DOES look like the best crap dip! Going on the list for summer parties. Yum.
Hi Nichole,
This sounds like it doesn’t take long to make!! Definitely going to try! I think, my family would love it:)