Easy Crab Dip (Hot or Cold!)
- PREP 10min
- COOK 20min
- TOTAL 30min
This creamy crab dip is perfect for any party or gathering. Serve it hot or cold — both are delicious. When baking this crab dip, make sure that you allow the dip to cool on the counter for 10 minutes before serving so it can thicken up a little.
You Will Need
8 ounces (226 grams) crabmeat, fresh or pasteurized, from Blue Crabs or Dungeness Crabs
1/2 cup (4 ounces) cream cheese, softened
1/4 cup (2 ounces) heavy cream
2 tablespoons (1 ounce) sour cream
1 green onion, sliced, whites and greens separated
1/2 teaspoon Pickapepper or Worcestershire sauce, see notes
1/4 teaspoon Old Bay seasoning
1/4 teaspoon Coleman’s mustard powder
5 tablespoons (1 ¼ ounces) English or Irish cheddar, shredded, divided, see notes
Directions
For hot crab dip, heat the oven to 350° Fahrenheit. Place a small baking dish on a parchment paper-lined baking sheet. An 8-ounce to 10-ounce dish is perfect.
Drain the crabmeat, if necessary, and pick through it for any rogue shells.
Whisk the heavy cream with the Pickapeppa (or Worcestershire), mustard powder, and Old Bay seasoning to remove lumps.
Switch to a spoon and stir in the cream cheese, sour cream, white and light green parts of the green onion, and two tablespoons of the shredded cheddar.
Gently fold in the crabmeat, being careful to keep as many larger lumps of crab intact.
Spoon dip into the baking dish and top with the remaining shredded cheese (about 3 tablespoons).
Bake for 20 to 30 minutes or until hot and bubbly. Allow to cool on the counter for 10 minutes, and then serve with the green parts of the green onion on top.
For cold crab dip, stir in the additional 3 tablespoons of cheddar, spoon into a small serving dish, and serve with the green parts of the green onion on top.
Adam and Joanne's Tips
- Pickapepper and Worcestershire sauce are umami-rich condiments used as a seasoning in soups, stews, and sauces. Pickapepper is a little thinner and a bit sweeter than the more savory Worcestershire, but in most circumstances, they are interchangeable.
- English-style and Irish-style cheddar is a bit sweeter than American-style cheddar. A great example in most US grocery stores is Kerrygold Dubliner cheese or Coastal English cheddar (we find it at Costco). White American cheddar cheese can be used as a substitute.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste