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Baked Crab Dip: A Recipe for Hot Crab Dip Made with Cream Cheese

Updated on April 30, 2013
Hot, creamy crab dip!
Hot, creamy crab dip! | Source
3.2 stars from 23 ratings of Baked Crab Dip

Hot, creamy crab dip is a luxurious and decadent dish that is often reserved for special occasions due to the prohibitively high price of crab meat. For those special occasions when you want to make this impressive dish, or maybe you've just stumbled across a really good sale on crab, you’ll need to have just the right recipe. Let me assure you, this is that special recipe. This creamy, gooey, luscious dip perfectly highlights the flavor of the crab meat without overwhelming it. Cream cheese adds wonderful texture, while the flavors of Old Bay seasoning, lemon juice and several other ingredients blend together to set your taste buds alight! This is a great recipe to set out impressively at get-togethers like dinner parties, New Year’s Eve festivities or other intimate gatherings. Conversely, once you taste this dip, you may just want to keep it all to yourself!

Picking Your Crab

When choosing your crab meat to make this dip, I suggest you check in the refrigerated seafood section of your local grocery store. Here you will find containers of fresh-picked crab meat, and also pasteurized crab meat. Either type is fine for this recipe. You may also notice a fairly wide variety (and price range) within these types of crab. At the high end of the price range you will see Jumbo Lump and Lump crab meat. These are the best, and make for a really nice crab dip, but they will also make a pretty big hole in your wallet. At the lower end of the price range is claw meat. Claw meat is also acceptable for use in crab dip, so if your funds are limited, by all means, pick the claw meat!

Of course, any type of crab meat you choose could be a little pricey. I try to keep an eye out for sales, and buy my crab meat at that time. You may be tempted to try to save even more money by using canned crab meat (like the type you find in the aisle with canned tuna and sardines), or even by using imitation crab meat. Please do not. This dip will not simply not taste as good with either of these ingredients!

Cook Time

Prep time: 5 min
Cook time: 25 min
Ready in: 30 min
Yields: Serves 12

Ingredients

  • 2 8oz packages cream cheese, at room temperature
  • 1/4 cup milk
  • 1/4 cup onion, finely minced
  • 3 Tbs lemon juice, freshly squeezed
  • 2 tsp Worcestershire sauce
  • 2 tsp Dijon mustard
  • 2 tsp hot sauce
  • 1 1/2 tsp Old Bay seasoning
  • 1 lb crab meat
  • Parmesan, shredded

Instructions

  1. Preheat oven to 475 degrees F.
  2. Spray an 8x8 pan with non-stick spray and set aside.
  3. Whisk together cream cheese, milk, onion, lemon juice, Worcestershire sauce, Dijon mustard, hot sauce, and Old Bay seasoning in a medium sized mixing bowl until thoroughly combined.
  4. Fold in the crab meat.
  5. Pour the mixture into the prepared baking dish and smooth out the top.
  6. Sprinkle with shredded parmesan and bake for 20-25 minutes, until browned on top and bubbly.
  7. Allow to cool slightly, then serve.

Serving Suggestions

You can serve this dip with toast points, crackers, or my personal favorite: toasted baguette slices. If serving at a party, be sure to garnish with a little parsley for a nice, festive touch. Another way you could serve this dip, which would be quite impressive, is to bake it in a bread bowl. If you would like to do this, simply prepare the dip as instructed, without placing in a baking dish. You will need a large round loaf of bread (sometimes called a boule). Cut a circle into the top of the bread and carefully remove, cutting out most of the bread on the inside to hollow out the boule and make room for the dip. You should leave about ½” of bread all around. Cut all of the bread you removed into large chunks, about 1” square. Place the cubes on a baking sheet to toast along with the dip. These will be used to eat the dip once it is done. Fill the bread shell with the dip. Anything that does not fit into the bread bowl can be placed in a greased baking dish and baked separately. Wrap foil around the bread bowl to protect the bread from burning, place on a baking sheet and bake as directed. During the last 5 minutes of baking, place the bread chunks into the oven to toast. To serve, carefully remove foil and place the bread bowl on a platter surrounded by the toasted bread chunks.

Mix together the cream cheese, milk, onion, lemon juice, Worcestershire sauce, Dijon mustard, hot sauce and Old Bay seasoning.
Mix together the cream cheese, milk, onion, lemon juice, Worcestershire sauce, Dijon mustard, hot sauce and Old Bay seasoning. | Source
Fold in the crab meat.
Fold in the crab meat. | Source
Place into a greased baking dish and smooth out the top.
Place into a greased baking dish and smooth out the top. | Source
Sprinkle with shredded Parmesan.
Sprinkle with shredded Parmesan. | Source
Bake at 475 degrees F for 20-25 minutes, until golden brown.
Bake at 475 degrees F for 20-25 minutes, until golden brown. | Source

Comments

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    • moonlake profile image

      moonlake 

      4 years ago from America

      Looks delicious. Keeping this one. Voted up and pinned.

    • starstream profile image

      Dreamer at heart 

      4 years ago from Northern California

      This sounds so delicious!!

    • starstream profile image

      Dreamer at heart 

      4 years ago from Northern California

      My grandson caught some crab that we are reserving for Christmas Eve dinner. Perhaps I should make this recipe. Fresh crab is so tasty!

    • mkjohnston81 profile imageAUTHOR

      M.K. Bodo 

      5 years ago from Virginia

      Thanks, will do!

    • tonymead60 profile image

      Tony Mead 

      5 years ago from Yorkshire

      mkjohn

      interersting recipe, I enjoy crab although we have a very different tasting brown crab in our waters. any citrus will enhance the flavour of crab, and I love to make a balsamic and lemon dip with mine.

      regards

      Tony

      I have a hub on shelling your own crab, and I invite you to take a look.

    • mkjohnston81 profile imageAUTHOR

      M.K. Bodo 

      5 years ago from Virginia

      Thanks!

    • KenDeanAgudo profile image

      Kenneth C Agudo 

      5 years ago from Tiwi, Philippines

      well done. Yummy and delightful pictures ;-)

    • mkjohnston81 profile imageAUTHOR

      M.K. Bodo 

      5 years ago from Virginia

      Thanks! I know, who can go wrong with crab, right??

    • Faith Reaper profile image

      Faith Reaper 

      5 years ago from southern USA

      I love crab, so I love crab dip, and this looks great! Thanks for sharing.

      Voted up +++ and sharing

      God bless, Faith Reaper

    • mkjohnston81 profile imageAUTHOR

      M.K. Bodo 

      5 years ago from Virginia

      Thanks all! @crazyhorsesghost, I hope you enjoy it (I know I sure enjoyed making...and eating...this one!).

    • Ceres Schwarz profile image

      Ceres Schwarz 

      5 years ago

      You have great pictures. The finished product looks good and delicious and the pictures really show that. Your instructions are also easy to follow and understand. And it's great that you even have serving suggestions.

    • peachpurple profile image

      peachy 

      5 years ago from Home Sweet Home

      i love crabs. Baking is new to me. Pin this recipe and bookmark.

    • crazyhorsesghost profile image

      Thomas Byers 

      5 years ago from East Coast , United States

      I got the ingredients and plan on making this one tomorrow. Thanks very much for a great recipe I'm sure I will enjoy. Thanks.

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