This creamy hot crab dip is a long‑time favorite. Luscious lump crabmeat folded into a cream cheese base brightened with fresh herbs, lemon, and Old Bay, finished with crunchy breadcrumbs for texture.
As a Maryland native I take crab seriously—from seared crab cakes and cream of crab soup to lighter crab salads. This baked crab dip is no exception: it’s generous with crabmeat and always a crowd‑pleaser.
Why You’ll Love this Hot Crab Dip Recipe
I adapted an early version of this recipe while catering small events, and it consistently earned rave reviews and no leftovers. Key reasons to make it:
- Creamy and flavorful, with real crab front and center
- Easy to prepare ahead and bake just before serving
- Elegant enough for special occasions yet simple to make
Baked Crab Dip Ingredients
- Crabmeat: Lump crabmeat is preferred; jumbo lump is a splurge if you like. Use the best crab available to you.
- Shallots: Mild and fragrant; substitute half a small red or sweet white onion if needed.
- Panko breadcrumbs: For a flaky, crispy topping. Fresh breadcrumbs or crushed crackers work too.
- White wine: Optional. Omit and add a little extra lemon if you prefer not to cook with wine.
- Cream cheese: Full‑fat cream cheese gives the creamiest texture.
- Mayonnaise: Use your favorite brand; full‑fat yields the richest result.
- Old Bay Seasoning: A Maryland classic. Substitute smoked paprika or chili powder if you don’t have it.
How to Make Hot Crab Dip
Preheat the oven to 425°F.
Step 1
Rinse 1 pound lump crabmeat under cold water. Gently squeeze small handfuls to remove excess moisture and check for any shell fragments. Set aside.
Step 2
Peel and mince 2 shallots.
Step 3
In a large nonstick skillet over medium heat, melt 2 tablespoons butter. Add ½ cup panko breadcrumbs, ¼ teaspoon kosher salt, and ¼ teaspoon Old Bay. Toast, stirring, until golden, about 3 minutes. Remove and set aside. Wipe the skillet clean.
Step 4
Reduce heat to medium‑low. Melt the remaining 1 tablespoon butter and add the minced shallots. Sauté until softened and beginning to brown, about 3 minutes. Add 2 tablespoons white wine and cook until the liquid evaporates.
Step 5
Lower the heat to low. Add 6 ounces softened cream cheese, ⅓ cup mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon lemon juice, 2 tablespoons minced chives, 1 tablespoon chopped parsley, and 1 teaspoon Old Bay. Stir until the cream cheese melts and the mixture is smooth.
Step 6
Gently fold in the crabmeat, taking care not to break up the lumps. Transfer the mixture to an 8‑inch baking or gratin dish. Sprinkle the toasted breadcrumbs evenly over the top and bake 10 minutes, until the edges bubble and the crumbs are golden.
Hot Crab Dip Recipe Tips
Control the heat: Keep the pan at low to medium‑low when adding cream cheese and mayonnaise to avoid curdling or scorching.
Serving dish: A ceramic quiche or gratin dish looks lovely for baking and serving, but any oven‑safe dish will work.
Gluten‑free option: Omit the panko topping or use gluten‑free breadcrumbs; serve with vegetables or gluten‑free crackers.
How to Store and Reheat Baked Crab Dip
Store leftovers tightly covered in the refrigerator for up to 3 days. Reheat a baking dish in a 375°F oven until warmed through. If stored in a container, transfer to a microwave‑safe bowl and reheat at reduced power until hot.
Recipe FAQs
I don’t recommend freezing this dip. The cream cheese and mayonnaise tend to separate after freezing and thawing, which affects texture.
The panko topping contains gluten. Omit it or use gluten‑free breadcrumbs to make the recipe gluten‑free, and serve with crudités or gluten‑free crackers.
Choose a sturdy dipper. Baked crostini are ideal for spooning and serving as handheld bites. Buttery crackers like Ritz or cracked‑wheat varieties also work well.
Other Favorite Dip Recipes
If you enjoy this warm crab dip, try other crowd‑pleasing dips such as baked spinach artichoke dip, sour cream and chive dip, baked jalapeño artichoke dip, or whipped ricotta with goat cheese.
If you try this Hot Crab Dip recipe, I’d love to hear from you. Please rate the recipe and leave a comment with your feedback.
Recipe
Hot Crab Dip Recipe
Author: Chef Molly Pisula
This creamy hot crab dip features lump crabmeat folded into a cream cheese base brightened with herbs, lemon, and Old Bay.
Prep Time: 15 mins · Cook Time: 20 mins · Total: 35 mins · Serves: 6
Ingredients
- 1 pound lump crabmeat
- 2 shallots, minced
- 3 tablespoons unsalted butter, divided
- ½ cup panko breadcrumbs
- 2 tablespoons white wine (optional)
- 6 ounces cream cheese, softened
- ⅓ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons minced chives
- 1 tablespoon chopped parsley
- ¼ teaspoon kosher salt
- 1¼ teaspoons Old Bay seasoning, divided
Instructions
- Preheat oven to 425°F.
- Rinse crabmeat under cold water, gently squeeze to remove moisture, and set aside.
- Mince shallots.
- Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add panko, ¼ teaspoon salt, and ¼ teaspoon Old Bay, and toast about 3 minutes. Remove and set aside; wipe skillet clean.
- Reduce heat to medium‑low. Melt remaining 1 tablespoon butter, add shallots, and sauté until softened, about 3 minutes. Add wine and cook until evaporated.
- Lower heat to low. Add cream cheese, mayonnaise, mustard, lemon juice, chives, parsley, and 1 teaspoon Old Bay. Stir until smooth.
- Gently fold in crabmeat. Spread mixture into an 8‑inch baking dish, top with toasted crumbs, and bake 10 minutes until bubbly.
Notes
Storage: Refrigerate covered for up to 3 days. Reheat in a 375°F oven until hot, or microwave at reduced power if reheating from a container. This dip does not freeze well.
Expert tip: Keep the heat low when melting the cream cheese mixture to prevent curdling.
More About Molly
Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over a decade as a personal chef. Here you’ll find well‑tested recipes your family will enjoy.
Instagram users: If you make this Maryland crab dip, tag @vanillabeancuisine or use #vanillabeancuisine to share your result.