Hot Crab Dip

5 from 8 votes

Hot Crab Dip is a delicious hot cheesy appetizer, perfect for holidays and game days, but easy enough for everyday ~ it always disappears fast!

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Appetizer

Cuisine: American

Servings: servings

Calories: 196kcal

8 ounces cream cheese
8 ounces sour cream
1/2 cup mayonnaise
1 tsp smoked paprika
1 Tbsp Worcestershire sauce
1/2 cup shredded Parmesan cheese plus a little more for sprinkling on top of the dip
1/2 tsp salt Note: I recommend adding this to taste, you may not need it at all.
6-8 ounces lump crab meat Note: if your crab is from a can drain any excess liquid, but do not rinse.

Preheat oven to 350F
Blend the cream cheese, sour cream, mayo, paprika, and Worcestershire sauce in a food processor. You can also use electric beaters, or do it by hand, but this will take some elbow grease to get it smooth. Note: when you use a food processor you can start with cold cream cheese, but if you are doing this by hand, softened cream cheese will be easier to work with.
Fold in the Parmesan, then taste the mixture to add salt and adjust the seasonings. Gently fold in the crab and spread it into your baking dish. Sprinkle with a bit more Parmesan over the top.
Bake for about 25-30 minutes, until hot and bubbly. Finish under the broiler if you want more browning, but be very careful not to burn the dip.
Serve hot with bread, crackers, or chips.

This dip can also be made as a cold dip. Just mix it up and dip away!
Addition suggestions include: corn, artichoke, chopped celery, garlic, green onion.
Add a kick with a bit of cayenne.
Use shredded cheddar or pepper jack in place of Parmesan cheese.
You can go low carb with sliced cucumbers, and celery and carrot sticks for dipping.
Can you use imitation crab meat? Absolutely.