Hot 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 that’s 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. It’s creamy, savory, and has the perfect hint of horseradish. Plus, it’s 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 doesn’t get any easier!

Ingredients needed

This hot crab dip is made with just a few simple ingredients.

Here’s 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 that’s 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

Here’s 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 350°F.

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!

Below are some common baked crab dip questions. Don’t see the answer you’re 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 didn’t 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 won’t 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 you’re 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!

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 350°F.

If you liked this recipe, you’ll 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