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This cream cheese crab dip is one of my favorite decadent, warm appetizers. Made with real crab meat, cream cheese, chives and red pepper, it’s a great dip that’s perfect for the holidays.
Plus this crab dip with cream cheese is so easy to make. Just throw all the ingredients in a small baking dish, top with panko, and bake for 12-15 minutes. You have a hot, bubbling appetizer that’s ready to go with minimal effort.
Serve this warm crab dip before an elegant seafood meal like a Pan-Seared Sea Bass, or with other party appetizers like Endive Boats and Spicy Tuna Bites.
Table of Contents
The Best Warm Crab Dip
To me, baked crab dip is best served during the holiday season when it’s cold outside and that’s why I love it served warm. When using cream cheese, it becomes hot and melty and blends perfectly with the crab, pepper, and herbs.
You’ll love this creamy crab dip because:
- Fast – The whole dish takes about 15 minutes to make from start to finish.
- Gluten Free and Low Carb Friendly – It’s easy to make this recipe gluten free, using gluten free panko. And low carb is simple by omitting the panko and dipping in fresh vegetables like celery, jicama, and carrots.
- Easy to prep ahead – Simply stir together the ingredients and wait to bake till before guests show up.
- No sour cream – This is a great crab dip without sour cream.
Baking Dishes for Dip
In order to make a baked crab dip, you need an oven safe dish. Here are a few of my favorites:
Ingredients
- Lump Crab Meat – I highly recommend real crab over imitation crab. Just make sure you drain it and look it over for pieces of shells. Since this is a dip with a lot of other flavors, you don’t have to go all out with very fancy jumbo lump crab meat, a mix of lump and claw would work. The best deal I’ve found for a good quality lump crab dip is at Costco in the fridge section near the cheese.
- Cream cheese – Use a cream cheese without carrageenan, so Philadelphia, Organic Valley, or many store-label brands work well here.
- Mayonnaise – I use Sir Kensingtons organic. Don’t be afraid that this is too mayo-heavy. You really don’t notice it mixed into the cream cheese but it does add a nice flavor.
- Red bell pepper – Great for texture and a hint of sweetness.
- Chives and Parsley – I recommend using fresh for the parsley. The chives can be dried if you need to, but fresh is deal.
- Panko – This adds a great crispy, crunchy top to the baked crab dip.
How to Make
This cream cheese crab dip is so easy to make in just 3 simple steps.
- Preheat oven to 425 degrees Fahrenheit.
- Mix together crab and cream cheese, along with other ingredients except for panko. Then transfer to a small, oven-safe baking dish. Top with panko.
- Bake for 12-15 minutes or until warmed through and bubbling around the edges. The panko should be light brown. Serve warm.
What to Serve with Cream Cheese Crab Dip
There are a few delicious ways to serve this dip! Here are a few that I love:
- Crostini or freshly toasted bread
- Carrots
- Celery
- Jicama
- Bell Peppers
- Radish
- Pita Chips
Recipe Tips
- Use lump crab meat – You can find this canned or fresh, typically found refrigerated in the seafood aisle. Fresh will give you the best flavor and texture.
- Drain and check for any stray shells – Little pieces of shells can sometimes get missed! Make sure you completely drain and dry the crab before mixing into the dip otherwise it could be too watery.
- Use good quality cream cheese – I recommend full fat for the best flavor and texture.
- Spice level – I add a bit of sriracha for a kick but if you don’t like even a hint of spice, feel free to omit it.
Storage Information
Make ahead – Make up till the point you put it in the oven and then cover and chill for up to 2 days.
To store after baking – You can cover and chill this in the fridge for 2-3 days after baking as well. Just reheat in the oven another 10-12 minutes.
Frequently Asked Questions
Yes, you can substitute low fat cream cheese for this recipe, however, you’ll get the best flavor and texture with full fat cream cheese.
This would actually make a great spread in a quesadilla for a quick lunch or a way to mix up the appetizer game. Spread the crab dip in between two tortillas and toast it on both sides in a pan over medium heat.
I’d recommend not letting this sit out for more than 1.5-2 hours at the most. Just cover it and place in the fridge once it has cooled.
I recommend using pita chips, plain crackers, baguette slices, yucca chips, or anything that doesn’t have a heavy flavor. You want to really be able to taste the crab versus have strong flavors in a cracker.
I don’t recommend freezing crab dip because with the base being cream cheese and mayonnaise, it may not turn out great. Luckily this is a really quick recipe!
Dip Recipes
For more recipes like this crab dip with cream cheese, check out these posts. And if you have crab leftover, try out these crab cakes!
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 review in the recipe card! Don’t forget to tag me @thedizzycook on Facebook and Instagram, and follow along on Pinterest for more great recipes!
Cream Cheese Crab Dip
Ingredients
- 4 oz cream cheese at room temperature
- 1/2 cup mayonnaise , * I used Sir Kensington's Organic
- 1 tablespoon white vinegar
- 1/2 cup red bell pepper, chopped small
- 1/2 cup parsley, chopped
- 10-12 oz fresh crab meat, drained
- 3 tablespoons fresh chives, chopped
- 1 teaspoon sriracha sauce (optional)
- 1/4 cup panko (can be gluten free)
- 1/2 tsp kosher salt and pepper
- crostinis, pita chips, carrots, celery, radishes for dipping
Instructions
- Preheat oven to 425 degrees F. Whip together cream cheese with white vinegar, mayo, and sriracha until smooth and light. Stir in the bell pepper, parsley, crab and chives. Transfer to a shallow baking dish – I used a gratin dish. Sprinkle panko on top.
- Bake at 425F for 12-15 minutes, until the panko is lightly browned and the dip is bubbling. Serve warm.
Notes
- If you can tolerate lemon zest – grate about 1/2 a tsp to mix in with the panko.
- Real lump crab is recommended for the best texture and flavor. Drain well and pick out any shells.
- Aleia’s and Jeff’s Creations have good gluten free panko. Otherwise most panko brands will work.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Alicia, was just wondering if it’s okay to use imitation crab or canned crab meat for this?
Canned crab is totally fine! I’d use that before imitation. 🙂
LOVE. Everyone loved the crab dip over the holidays. It very quick and easy to make….and so delicious! I will have this recipe on repeat for gatherings! Thank you, again, for yet another wonderful recipe, Alicia!
Soooo good! And easy to make, too!
I don’t see any crab meat listed in the “instructions”! Am I missing something here?
Kathie, thank you for pointing that out! I had it added.
Tried this recipe over the weekend and it was excellent! Even had some leftover the next day and we had it with some eggs which I highly recommend 🙂
I made this NYE and brought it to a friend’s house – great timing for your post! It was a huuuge hit, no one would ever guess they were eating something made by someone on a restricted diet! The grocery store was all sold out of crab on NYE so I bought shrimp instead. I can’t wait to try it with crab next 🙂
I ran low on crab last time I made this and mixed with cooked shrimp too. It’s also fabulous! So glad you enjoyed. 🙂
This was great! We ate half and then used the rest the next day for stuffed mushrooms!! Yum!!! Thank you for this recipe!!!
What a great idea, Angie! Thanks for your review. 🙂