Hot and creamy Crab Dip with melted cheddar cheese makes for an outrageously good appetizer. Serve it warm with crackers or toasted baguette or go all out and make some homemade wonton chips. Love those things!
Crab Dip is super easy to whip up and only one bowl, plus a baking dish is needed.
Mayonnaise and cream cheese form the base. Then horseradish, lemon zest, garlic salt, hot sauce, capers and green onions are added. The salty capers are my favorite part.
Fold in the crab and cheese and you’re ready to bake it until it bubbles.
Bake it either in one medium-sized casserole dish or several ramekins. A Mini Pie Plate also works well. I sometimes like to bake it in ramekins because then you can set one out and keep the others warm in the oven until the first one disappears. Which won’t take long!
Oh how I love fresh crab. Don’t you? I don’t buy it often because you practically need to take out a second mortgage on your home to buy it. For crab cakes I always use lump crab meat, but for dip, the less expensive backfin crab meat is fine.
You can use canned crab if you don’t have access to good quality fresh crab or you don’t want to shell out the dough for it.
Put this warm, cheesy dip out at you next party or on game day and it will be one of the first things to go!
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Hot Crab Dip is cheesy and creamy and simple to make. Mayonnaise and cream cheese make up the base and horseradish and capers give it some zing.
- 4 ounces cream cheese, softened
- 1 cup mayonnaise
- 2 teaspoons prepared horseradish
- 1 teaspoon lemon zest
- 1/2 teaspoon garlic salt
- 3/4 teaspoon hot sauce
- 3/4 cup cheddar cheese
- 2 green onions, sliced
- 2 tablespoons capers
- 1 pound backfin or lump crab meat
- In a medium bowl, mix together cream cheese and mayonnaise until completely combined.
- Stir in horseradish, lemon zest, garlic salt, and hot sauce.
- Fold in cheese, green onions, capers, and crab meat.
- Transfer to a lightly greased casserole dish and bake at 350 for 30 minutes.
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