Home » Recipes » Appetizer Recipes » Hot Baked Crab Dip
ByLana Stuart Published: Last Updated:
16 Comments
5 from 9 votes
Jump to Recipe Pin Save
For the ultimate party indulgence, serve your guests this luscious Hot Baked Crab Dip that’s ready in under 30 minutes. Lump crab meat, cream cheese, and horseradish are baked together to make the perfect appetizer for your next dinner party or get-together with friends.
In my opinion, you just can’t have too many dip recipes in your collection. This is another one of those fabulous old recipes that we used to make for almost any occasion, or no occasion at all, really.
Any time you need to feed a group of people standing or sitting around while talking and eating — this is your go-to recipe. It’s decadent and cheesy enough to serve for a football game but elegant enough for New Year’s Eve. I’ve paired it with everything from beer to champagne, and it always gets rave reviews.
This old, reliable recipe for Hot Baked Crab Dip uses ingredients that you probably have on hand right now. There’s nothing exotic that you can’t find at any grocery store, no matter where you live.
It takes at most 10 minutes to mix up, and you can adjust the horseradish to suit your tastes. I keep it on the mild side for BeeBop and sometimes stir in a bit extra in a separate dish for me. Hope you enjoy this retro revival!
Why I Love This Recipe
- It’s so quick and easy — ready in under 30 minutes!
- Luscious creamy, cheesy flavors.
- Versatile enough for any occasion.
- You can customize the level of “kick” from the horseradish to suit yourself.
WHAT PEOPLE ARE SAYING …
“I have made this for several neighborhood get-togethers, and it goes like crazy!”
— Ellen
Ingredient Notes
This post contains affiliate links. Lana’s Cooking is reader-supported and earns a tiny commission at no extra cost to you when you shop from our links.
This Baked Crab Dip is made with everyday ingredients that are easy to find at your local grocery store. Here’s a quick rundown of the key components:
- Cream Cheese– Have the cream cheese at room temperature for best results. It melts and combines with other ingredients better than when cold.
- Canned Lump Crab– I’ve specified canned crab for this recipe only for convenience. You can easily use fresh crab meat. Whichever you use, be sure to drain it very well to prevent the dip from being watery.
- Prepared Horseradish– I keep the horseradish on the mild side. Use up to a tablespoon if you want a spicier version.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How I Make Hot Crab Dip with Horseradish
- Preheat the oven to 375 degrees.
- In a medium bowl combine all ingredients except green onions. Use a wooden spoon or spatula to stir until thoroughly mixed.
👉 PRO TIP: Use a small hand-held grater to grate onion. You’ll get all the flavor you need without chunks of onion in the finished dish.
- Place the mixture into a small ovenproof baking dish.
- Bake for 15 minutes or until heated through and lightly golden brown on top.
- Remove from the oven and sprinkle with chopped green onions.
Serving Suggestions
Serve the dip warm or at room temperature. Offer your favorite crackers, toasted sliced baguettes, crostini, breadsticks, melba toast, or sturdy tortilla chips for dipping.
How I Store Leftovers
- Any leftovers can be refrigerated well covered for up to 3 days. Reheat in the microwave. Freezing is not recommended.
Recipe Variations
- Bake the dip inside a hollow bread bowl. It makes a very pretty presentation, and the entire thing is edible.
- Cook and serve in a mini-slow cooker (cook 2 hours on high and then keep on low for serving).
- Add 1/4 teaspoon Tabasco or other hot sauce to the dip if you’re sure your guests like the heat.
Questions about Baked Crab Dip
Can this be made ahead?
The crab dip can be prepared a day ahead of time. Store it covered in the refrigerator. Bring it to room temperature and then bake according to the recipe.
How do you fix watery crab dip?
If your crab dip has turned out too thin and runny, it’s because you didn’t drain the crab well before adding it to the mixture. However, all is not lost! You can fix it by adding more cream cheese. Keep in mind that additional cream cheese will lessen the flavor of the crab, but at least you’ll save your dip.
My dip is really “fishy” tasting. Can I fix that?
If your dip has an overpowering fish taste, try adding a teaspoon of lemon juice.
Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
Recipe
Want to save this recipe?
Enter your email below and get it sent straight to your inbox.
Hot Baked Crab Dip
For the ultimate party indulgence, serve your guests this luscious Hot Baked Crab Dip that's ready in under 30 minutes.
5 from 9 votes
Print It Rate It Save
Course: Appetizers
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 24 servings
Calories: 39kcal
Author: Lana Stuart
Ingredients
- 8 ounces cream cheese softened
- 6 ounces canned lump crab meat well drained
- 2 tablespoons grated onion
- 1 teaspoon prepared horseradish
- 1 tablespoon milk
- ¼ teaspoon salt
- ¼ teaspoon. pepper
- ¼ teaspoon Worcestershire sauce
- 1 tablespoon chopped green onions for garnish
Instructions
Preheat the oven to 375 degrees.
In a medium bowl combine all ingredients except green onions. Stir until thoroughly mixed.
Turn the mixture into an ovenproof serving dish and bake for 15 minutes or until heated through.
Remove from the oven and sprinkle with chopped green onions.
Serve with your favorite crackers.
Notes
- Any leftovers can be refrigerated well covered for up to 3 days. Reheat in the microwave. Freezing is not recommended.
- May be prepared a day ahead of time and stored covered in the refrigerator. Bring it to room temperature and then bake according to the recipe.
Nutrition Information
Serving 1 | Calories 39kcal | Carbohydrates 1g | Protein 2g | Fat 3g | Saturated Fat 2g | Trans Fat 1g | Cholesterol 17mg | Sodium 84mg | Potassium 35mg | Fiber 1g | Sugar 1g | Vitamin A 128IU | Vitamin C 1mg | Calcium 17mg | Iron 1mg
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Tried this recipe? Pin it for Later!Follow @LanasCookingBlog or tag #LanasCooking!
Lana Stuart is the cook, writer, and founder of Lana’s Cooking. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
More About Lana →
