There’s something truly delightful about gathering with friends and family over a delicious spread, and this classic hot crab dip is perfect for just such an occasion. I first encountered this dish during a summer visit to Maryland, where crab is a staple in many households. The creamy, cheesy goodness combined with the delicate sweetness of jumbo lump crabmeat quickly became a favorite of mine. It’s easy to see why this dish is a crowd-pleaser, and I’ve enjoyed making it for various gatherings ever since.
One of the things I love about this recipe is its simplicity and versatility. The combination of cream cheese, sour cream, and mayonnaise creates a rich and creamy base, while the Worcestershire sauce and hot sauce add a subtle depth of flavor. The Old Bay seasoning, a must-have in any crab dish, provides that distinctive taste that pairs so well with seafood. The fresh lemon juice brightens the entire dish, cutting through the richness and adding a refreshing zing.
When preparing this dip, you might consider a few tweaks to suit your preferences or to experiment with different flavors. For instance, adding a bit of finely chopped red bell pepper or green onions can introduce a nice crunch and additional layers of flavor. If you prefer a spicier kick, increasing the amount of hot sauce or even adding a dash of cayenne pepper can elevate the heat. For a more decadent version, try mixing in a bit of Gruyère or Parmesan cheese along with the cheddar for a more complex cheese profile.
Serving this dip with a variety of dippers such as carrot sticks, celery sticks, crackers, and crostini ensures that everyone can find their preferred way to enjoy it. It’s also a great opportunity to get creative with presentation, perhaps using a bread bowl for a fun and rustic touch.
Ultimately, this classic hot crab dip is all about bringing people together and creating memorable moments. Whether you’re hosting a casual get-together or a more formal event, this dish is sure to impress your guests and have them coming back for more.
Making the Classic Hot Crab Dip
Ingredients
- 1 pound jumbo lump crabmeat
- 2 teaspoons Old Bay seasoning, plus extra for garnish
- 1 cup finely chopped yellow onion
- 6 ounces cream cheese, softened
- 2 tablespoons butter, unsalted
- 3 minced garlic cloves
- 1 teaspoon hot sauce
- 1 tablespoon fresh lemon juice
- ½ teaspoon kosher salt
- 1 tablespoon Worcestershire sauce
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream
- 1 cup shredded cheddar cheese, divided
- 2 tablespoons chopped fresh chives, for garnish
- Carrot sticks, for serving
- Celery sticks, for serving
- Crackers, for serving
- Crostini, for serving
Directions
- Preheat the oven to 325°F.
- In a medium pan, melt the butter over medium-low heat. Add the chopped onion, minced garlic, and salt. Cook for about 12-15 minutes until the onions caramelize. Let it cool completely after removing from heat.
- Drain the crab meat using a fine-mesh strainer.
- In a medium bowl, use an electric mixer to blend the softened cream cheese, sour cream, mayonnaise, Worcestershire sauce, hot sauce, Old Bay seasoning, and lemon juice until smooth.
- Gently fold in the caramelized onion mixture, ¾ cup of cheddar cheese, and drained crab meat with a spatula.
- Spread the mixture evenly in a 1-quart baking dish and sprinkle the remaining cheddar cheese on top.
- Bake in the preheated oven for about 20-25 minutes, until the edges bubble and the cheese melts.
- Set the broiler to low. Broil the dip for approximately 3 minutes until the top is browned and bubbling. Remove from the oven and allow it to cool for at least 15 minutes to set.
- Garnish with a sprinkle of Old Bay seasoning and chopped chives. Serve with carrot sticks, celery sticks, crackers, and crostini.
Storing Suggestions:
To store any leftover crab dip, place it in an airtight container and refrigerate it for up to 3 days. Reheat the dip in a preheated 350°F oven for about 15-20 minutes or until warmed through. Avoid microwaving to maintain the best texture and flavor.
FAQs:
Can I use canned crab meat instead of fresh crab meat?
Yes, you can use canned crab meat if fresh crab meat is not available. Just be sure to drain it well before using it in the recipe.
What can I serve with this crab dip besides carrot and celery sticks?
In addition to carrot and celery sticks, you can serve this crab dip with sliced baguette, pita chips, or tortilla chips. It pairs well with a variety of dippable items.
Can I make this crab dip ahead of time?
Absolutely! You can prepare the crab dip mixture ahead of time and store it in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking directly from the fridge.
Is it possible to make this recipe dairy-free?
To make this recipe dairy-free, you can substitute dairy-free cream cheese, sour cream, and shredded cheese. Make sure to check the labels for any hidden dairy ingredients.
How can I add extra flavor to this crab dip?
For additional flavor, consider adding finely chopped jalapeños, a dash of smoked paprika, or a handful of chopped fresh herbs like parsley or dill. These additions can enhance the taste and give the dip a unique twist.
What is the best way to reheat leftover crab dip?
The best way to reheat leftover crab dip is in a preheated 350°F oven for about 15-20 minutes or until it is warmed through. Avoid using the microwave as it can alter the texture and make the dip less creamy.
Hot Crab Dip
Ingredients
- 2 tablespoons butter unsalted
- 1 cup finely chopped yellow onion
- 3 minced garlic cloves
- ½ teaspoon salt kosher
- 1 pound jumbo lump crabmeat
- 6 ounces cream cheese softened
- 3 tablespoons sour cream
- 3 tablespoons mayo
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- 2 teaspoons Old Bay seasoning plus extra for garnish
- 1 tablespoon fresh lemon juice
- 1 cup shredded cheddar cheese divided
- 2 tablespoons chopped fresh chives for garnish
- carrot sticks for serving
- celery sticks for serving
- crackers for serving
- crostini for serving
Instructions
- Preheat your oven to 325°F.
- In a medium pan over medium-low heat, melt the butter. Add the chopped onion, minced garlic, and salt. Cook for about 12-15 minutes until the onions are caramelized. Remove from heat and let cool completely.
- Drain the crab meat using a fine-mesh strainer.
- In a medium bowl, mix the softened cream cheese, sour cream, mayonnaise, Worcestershire sauce, hot sauce, Old Bay seasoning, and lemon juice using an electric mixer until smooth. Gently fold in the caramelized onion mixture, ¾ cup of cheddar cheese, and the drained crab meat with a spatula.
- Transfer the mixture into a 1-quart baking dish and spread it evenly. Sprinkle the remaining cheddar cheese on top.
- Bake in the preheated oven for about 20-25 minutes, until the edges start to bubble and the cheese is melted.
- Set your broiler to low. Broil the dip for approximately 3 minutes until the top is browned and bubbling. Remove from the oven and let it cool for at least 15 minutes to set.
- Garnish with a sprinkle of Old Bay seasoning and chopped chives. Serve with carrot sticks, celery sticks, crackers, and crostini.
