Hot Baked Crab Dip is creamy, cheesy, and loaded with fresh lump crab meat, with a secret kick of horseradish that keeps everyone coming back for more. It's an easy party appetizer that bakes up bubbly and golden in about 30 minutes, and it's always the first dip to disappear, right alongside my healthier buffalo chicken dip and baked hot honey feta dip.
Jump to:
Easy Cheesy Baked Crab Dip
Nothing gets a party started quite like a warm, bubbly dip, and this crab dip is the one my friends always ask me to bring. Everything gets stirred together in one bowl, spread into a baking dish, topped with cheddar, and baked until it's hot and melty. A quick broil at the end gives it that irresistible golden top.
The real star is the fresh lump crab. It gives the dip a sweet, buttery flavor and big, tender bites in every scoop. The horseradish adds just enough zing to balance out the rich cream cheese without making it spicy. If you love creamy baked dips, my chicken spinach artichoke dip is another crowd favorite.
It's perfect for game day, holiday parties, or a cozy night in with a sleeve of crackers. And if you need more party-ready appetizers like this one, you're going to LOVE my Light Jalapeño Popper Dip or my Healthy Crab Cakes Benedict!
Why You’ll Love This Recipe
- Big crab flavor. Fresh lump crab means tender, sweet bites in every scoop.
- Just a handful of ingredients. Crab, cream cheese, horseradish, onion, garlic, and cheddar are all you need.
- One bowl, no fuss. Stir, spread, top with cheese, and bake.
- Naturally low-carb and gluten-free. Only 2 grams of carbs per serving, so it's great with veggies too.
- Make-ahead friendly. Prep it up to a day ahead and bake right before the party.
Ingredients Needed To Make This Hot Baked Crab Dip
Here's a little bit about everything that goes into this baked crab dip:
- Lump crab meat: The star of the dip! Fresh lump crab from the seafood counter has the best texture and flavor.
- Cream cheese: Makes the dip rich, creamy, and scoopable. Be sure it's softened so it mixes smoothly.
- Horseradish: The secret ingredient that gives this dip a zippy, addictive kick.
- White onion: Finely chopped for a little savory crunch and flavor.
- Cheddar cheese: Half gets mixed in, and half goes on top for a melty, golden crust.
How to Make Hot Baked Crab Dip
Start by preheating your oven to 350°F. In a large bowl, mix the crab meat, softened cream cheese, and horseradish, then stir in the onion, garlic, half of the cheddar, salt, and pepper.
Spread the mixture into a round baking dish, sprinkle the rest of the cheese on top, and bake until hot and bubbly. Finish it under the broiler for a golden, cheesy top, let it cool for a few minutes, and grab your crackers!
- Step 1: Preheat the oven to 350°F. In a large bowl, combine the crab meat, cream cheese, and horseradish. Add the onion, garlic, ½ cup of the cheddar, salt, and pepper, and mix well.
- Step 2: Spread the mixture into an 8-inch round baking dish and top with the remaining cheese.
- Step 3: Bake for 25 minutes. Broil for 5 more minutes, or until the top is golden brown.
- Step 4: Let cool for 10 minutes, then serve with crackers or veggies.
Erin's Expert Tips
From my kitchen to yours
- Buy fresh lump crab. Look for it in the seafood section. The texture and flavor are miles ahead of canned.
- Squeeze out the moisture. Press the crab with a paper towel to remove ALL excess liquid before mixing so the dip isn't runny.
- Don't skip the horseradish. It's the secret ingredient that gives this dip its addictive kick.
- Soften the cream cheese. Room-temperature cream cheese mixes in smoothly without lumps.
- Spice it up. Add a pinch of Old Bay, smoked paprika, or diced jalapeños for extra flavor.
Frequently Asked Questions
Below are some common questions about this hot baked crab dip.
You can, but fresh lump or claw crab meat gives the dip a much better texture and flavor. If you use canned, drain it very well.
The crab likely had extra moisture. Squeeze it dry with paper towels before mixing, and let the dip rest for 10 minutes after baking, so it thickens.
Yes! Prep it up to 24 hours ahead, keep it covered in the fridge, and bake it right before serving. Add a few extra minutes to the bake time if it's going in cold.
Crackers, toasted baguette slices, pita chips, celery, bell peppers, and cucumber slices are all great for dipping.
Absolutely. Cooked shrimp, salmon, or whitefish all work. If you're using frozen fish, cook it first and let it cool before mixing it in.
Yes, the dip itself is naturally gluten-free. Just double-check your horseradish label and serve it with gluten-free crackers or veggies.
Storing leftovers
Let the crab dip cool completely, then cover and store it in the fridge for up to 3 days. To reheat, transfer it to a baking dish and warm at 350°F for about 10 minutes, until hot and bubbly. Because of the cream cheese, this dip doesn't freeze well, so it's best enjoyed fresh.
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
If you liked this recipe, you'll want to try these…
Baked Crab Dip
Ingredients
- 8 oz lump crab meat
- 8 oz cream cheese softened
- 2 tablespoon horseradish
- ¼ cup finely chopped white onion
- 1 clove garlic minced
- 1 cup cheddar cheese divided
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat oven to 350F.
- In a large bowl, mix together crab meat, cream cheese, and horseradish. Add in onion, garlic, ½ cup cheese, salt and pepper.
- Pour mixture into baking dish (I used an 8inch round dish). Top with remaining cheese and bake for 25 minutes.
- After 25 minutes, broil for 5 more or until top starts to become golden brown.
- Let cool 10 minutes before serving with crackers or veggies!
- Buy fresh lump crab from the seafood section. The texture and flavor are miles ahead of canned, and it's the foundation of this whole dip.
- Squeeze out ALL excess moisture from the crab using a paper towel before mixing. This is the key to a creamy dip instead of a runny one.
- Don't skip the horseradish. It's the secret ingredient that gives this dip its addictive kick; then broil for the last 5 minutes to get that perfect golden top.
Nutrition
Per serving. Nutrition is an estimate.
Leave a star rating below and tag me on Instagram so I can see your creation!
Rate This RecipeRecipe by Erin Morrissey and Photos by The Mindful Hapa
Elizabeth says
I made this last night for a football party and it was a huge hit!! I had an empty pan to take home which is always a huge compliment. I will be making this again!!
Erin says
Hi Elizabeth, so happy everyone loved it! 🙂
Alyssa P. says
Such a great recipe! I have remade this so many times for family & friends and I always get rave reviews.
Erin says
Hi Alyssa, so happy you all love it! 🙂
Linda J Marr says
Made this a while ago and got rave reviews… it’s the first item in my Super Bowl menu
Erin says
Hi Linda, so happy you all loved it! 🙂
Sarah K says
We made this for XMAS EVE and our families crushed it. BIG FANS!
Erin says
Hi Sarah, so happy it was a hit!!
Sara says
We make this every family party and it is truly the best!!!
Erin says
Hi Sara, so happy everyone loves it!!
Ken Stelter says
Everybody loves it.....if you're lucky and have some left over it's great in fettuccine
(add some halved shrimp too) Enjoy it again.
Erin says
Hi Ken, so glad it was a hit and ah great idea! Thanks for sharing!!
Lise says
Have a large group. Can it be made 2 days ahead and reheated in microwave. Thanks
Erin says
Hi Lise, you can in the microwave, but I would recommend do the 25 minutes then take it out of the oven and let it cool and then on the day of, broil for 5 more or until top starts to become golden brown the serve!
Shelley says
Could you do this in a crock pot?
Erin says
Hi Shelley, yes! Let me know how yours comes out!!
Mary entler says
Best way to reheat?
Erin says
Hi Mary, to reheat, place the dip in a baking dish and heat for about 10 minutes at 350°F. 🙂
Angie says
Can you substitute the crab meat with shrimp?
Erin says
Hi Angie, yep that should be a yummy sub! Let me know how it comes out! 🙂
Steph says
I brought this as a Christmas appetizer and it was a huge hit! Love that you can make it ahead and pop it in the oven before serving. I plan to make this for future holidays and serve with different veggies and chips/crackers
Erin says
Hi Steph, so happy you all enjoyed it! 🙂
Robert Davis says
can I add lemon juice and old bay to the recipe
Erin says
Hi Robert, sure! Give it a try and let me know how it comes out!
Cathy Hunter says
I will bake this tomorrow. Looks delicious.
Erin says
Hi Cathy, hope you liked it! Let me know how it came out!
Rachael L says
This is super easy to make and absolutely delicious! The hardest part about this recipe is the self control you need to not eat the mix before it bakes lol. So yummy & definitely will be making again.
Erin says
Hi Rachael, so happy you loved it! 🙂