Why You’ll Love This Recipe
I like this recipe because it comes together in just 25 minutes and always disappears quickly when I serve it. The combination of Parmesan and crab makes it rich and savory, while the lemon juice and Worcestershire sauce give it a nice balance. It’s also gluten-free, so it works for many different guests.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
8 oz lump crab meat
4 oz cream cheese, softened
1/4 cup sour cream
1/4 cup mayonnaise
2 tbsp minced green onion
2 large garlic cloves, grated or minced
1 tsp Worcestershire sauce
1 tbsp lemon juice
1/2 cup shaved Parmesan cheese, to mix in
salt
fresh cracked pepper
1/2 cup shaved Parmesan cheese, for topping
Directions
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I carefully transfer the crab meat to a bowl and check for any bits of shell.
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I preheat the oven to 350°F and lightly grease a baking dish.
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In a mixing bowl, I combine the crab meat, cream cheese, sour cream, mayonnaise, green onion, garlic, Worcestershire sauce, lemon juice, and 1/2 cup Parmesan cheese. I season with salt and pepper, then mix thoroughly.
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I spread the mixture evenly in the prepared baking dish.
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I top with the remaining 1/2 cup of Parmesan cheese.
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I bake for 18–20 minutes until hot and bubbly. For a golden top, I switch on the broiler for a few seconds at the end.
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I let it cool slightly before serving warm.
Servings and Timing
This recipe makes about 3 cups of dip, or around 4 servings. It takes 5 minutes to prepare, 20 minutes to bake, and 25 minutes total.
Variations
I sometimes add shredded mozzarella for extra cheesiness. If I want more spice, I stir in a pinch of cayenne or a few dashes of hot sauce. For a fresh twist, I mix in chopped parsley or dill. I also like serving it cold by skipping the baking step—it works both ways.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place the dip in an oven-safe dish, cover with foil, and warm it at 325°F until heated through. Individual portions reheat quickly in the microwave, though the oven keeps it creamier. I don’t recommend freezing because the texture may change.
FAQs
Can I use imitation crab instead of lump crab?
Yes, I can, but the flavor will be milder compared to real crab.
Can I make this dip ahead of time?
Yes, I often mix the ingredients, refrigerate, and bake just before serving.
Can I serve this dip cold?
Yes, it works as a cold dip too, but I prefer it hot and bubbly.
What’s the best crab to use?
I like using lump crab meat for the best flavor and texture.
Can I make this dip spicier?
Yes, I add cayenne, chili flakes, or hot sauce to taste.
Can I add other cheeses?
Yes, mozzarella, Gruyère, or cheddar blend well with Parmesan.
What should I serve with this dip?
I like pairing it with crackers, baguette slices, tortilla chips, or veggie sticks.
Can I double this recipe?
Yes, I double the ingredients and use a larger baking dish, adding a few extra minutes to the baking time.
How do I prevent the dip from being too oily?
I use high-quality crab meat and drain any excess liquid before mixing.
Can I freeze this dip?
I don’t recommend freezing, since the cream cheese base can separate after thawing.
Conclusion
This easy crab dip is one of my favorite appetizers because it’s quick, creamy, and always a hit with guests. I love how the rich crab flavor pairs with Parmesan and seasonings for a warm, comforting dish that’s perfect for any occasion.
