This post may contain affiliate links. Please read my disclosure policy.
This baked crab dip is hot, creamy, and absolutely scrumptious. Using fresh lump crab and cream cheese, it makes a perfect appetizer or snack thatโs easy to make and even easier to enjoy. The secret layer of flavor? It’s all thanks to horseradish. With just 30 minutes of baking time, you can whip up this delicious hot crab dip to create an irresistible combination of flavors in no time.

Hot Baked Crab Dip
Feeling crabby? I AM! LOL just kidding (kind of).
I actually surprised the fam this past weekend with some homemade crab cakes benedict and I had some lump crab meat left over so I wanted to try a new crab recipe. So, I decided to take a stab at making the ultimate hot crab dip.
I have to admit- I did not expect this dip to taste THAT good. Itโs creamy, savory, and has the perfect hint of horseradish. Plus, itโs gluten-free and keto-friendly so everyone can enjoy it!
This hot, delicious baked crab dip is the perfect appetizer for any gathering. With a salty, slightly spicy flavor and just 30 minutes of baking time – this recipe doesnโt get any easier!
Ingredients needed
This hot crab dip is made with just a few simple ingredients.
Hereโs a bit more about what I used:
- Crab Meat: The crab you choose with make or break this dish! Buy fresh lump crab meat packaged in the seafood section of your grocery store, or you can also use frozen claw meat if thatโs what you have on hand. Try to avoid using canned if you can.
- Cream Cheese: Cream cheese helps give this dip its creamy, smooth texture. You can also use reduced-fat cream cheese or even Neufchatel. You’ll need 1 8oz. block.
- Horseradish: This adds a subtle kick to the dip, and is what makes this recipe so special. If you are not a fan, you can swap it out for wasabi paste or spicy hot mustard.
- White Onion: This adds a subtle sweetness to the dip and helps balance out all of the flavors. You can also use sweet yellow onion.
- Garlic: A must-have for any dip! I used 1 fresh garlic clove but you can also use minced garlic from a jar.
- Cheddar Cheese: A sharp cheddar is best for this crab dip. I like to shred my own because it melts better but you can also use pre-shredded. You’ll need about a cup.
- Salt and Pepper: To taste!
Kitchen tools required
Hereโs a bit more information about what I used to make this hot crab dip.
- Large Bowl
- 8in. Round Baking Dish
For measuring, you will need a 1/4 teaspoon, 1/2 teaspoon, a tablespoon, and 1/4 cup.
How to make baked crab dip recipe
Start out by preheating the oven to 350ยฐF.
In a big bowl, combine the crab meat, cream cheese, and horseradish. Then, to bring out its savory character even further – add onion, garlic powder, and 1/2 cup of your favorite cheese variety for some richness. Season with salt & pepper according to taste!
Carefully pour the delightful, creamy crab mixture into a baking dish. Sprinkle with the remaining cheese and bake for 25 minutes. Then, broil for 5 more minutes or until the top starts to become golden brown.
Let the dip cool for 10 minutes before serving with some crackers, toasted crostini, or fresh chopped veggies!
Recipe Tips
Below are some common baked crab dip questions. Donโt see the answer youโre looking for? Leave a comment at the bottom of this post!
Why is my crab dip runny?
If your crab dip is too runny it likely means you didnโt drain the crab meat properly. Make sure to remove as much liquid as possible before adding it to the dip. You can do so by placing the crab meat in a paper towel and squeezing out any excess moisture. Also, as it cools, it will thicken up.
Can I use canned crab meat for this recipe?
Yes, you can use canned crab meat for this recipe but try to avoid it if possible as the texture and flavor wonโt be as good. Canned crab also tends to have a fishier taste than lump or claw crab meat.
What other seasonings can I add to this baked crab dip?
If youโre feeling adventurous, you can add some Old Bay, smoked paprika, jalapenos, or any other herbs & spices that you enjoy.
Can I substitute other seafood for the crab?
Yes, you can absolutely sub in different types of seafood to this recipe. Shrimp, salmon, and whitefish are all good options! Be sure to cook any frozen fish first.
Can I make this crab dip ahead of time?
Yes, you can prep the dip up to 24 hours in advance. Simply prepare the ingredients and store them separately until about 30 minutes before baking. Then preheat your oven and bake as directed!
Storing leftovers
To store this crab dip to enjoy later, let it cool completely on a wire rack. Then, cover and store in the refrigerator for up to 3 days. To reheat, place the dip in a baking dish and heat for about 10 minutes at 350ยฐF.
If you liked this recipe, youโll want to try these!
Here are some of my favorite seafood recipes you should make next. Enjoy!
- Healthy Crab Cakes Benedict
- Grilled Veggie and Shrimp Orzo Salad
- Cod Piccata
- Healthy Air Fryer Coconut Shrimp
- Cajun Parmesan Salmon
Recipe by Erin Morrissey and Photos by The Mindful Hapa
Baked Crab Dip
This baked crab dip is hot, creamy, and absolutely scrumptious. Using fresh lump crab and cream cheese, it makes a perfect appetizer or snack thatโs easy to make and even easier to enjoy. The secret layer of flavor? It’s all thanks to horseradish. With just 30 minutes of baking time, you can whip up this delicious hot crab dip to create an irresistible combination of flavors in no time.
Ingredients
- 8oz lump crab meat
- 8oz cream cheese, softened
- 2 tbsp horseradish
- 1/4 cup finely chopped white onion
- 1 clove garlic, minced
- 1 cup cheddar cheese (divided)
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat oven to 350F.
- In a large bowl, mix together crab meat, cream cheese, and horseradish. Add in onion, garlic, 1/2 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!
There may be affiliate links in this post!ย By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat ๐
Linda J Marr says
Made this a while ago and got rave reviewsโฆ itโs the first item in my Super Bowl menu
Erin says
Hi Linda, so happy you all loved it! ๐
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 350ยฐF. ๐
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! ๐
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! ๐
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! ๐