Hot Crab Dip

Why You’ll Love This Hot Crab Dip Recipe

This hot crab dip recipe is a must-make for game day! It’s a step up from your typical cheese dips because of the bacon, jalapeños, cheeses and plenty of succulent crab meat. The best part? It couldn’t be easier to make! When I have people coming over for something big like SuperBowl Sunday, I don’t want to spend forever in the kitchen – which is why I love tossing together this 30 minute dip recipe! Here are a few more reasons I love this easy crab dip:

• Cheesy: Who doesn’t love a gooey, melty, cheesy and creamy dip?
• Flavorful: The flavors of salty, smokey bacon, crisp sweet corn and spicy jalapeños pair perfectly with the juicy crab meat!
• Easy: This recipe tastes like a day at the shore, but comes together in less time than it takes to pack a beach bag.
• Make Ahead: This creamy, cheesy dip is perfect for a party as you can prepare it up to a day in advance! Pop it into the oven right before your guests arrive!

Key Ingredients

Below you will find helpful notes for key ingredients used to make this recipe for cheesy crab dip. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Olive Oil: Avocado oil also works.
• Jalapenos: If you don’t like the heat, use a bell pepper instead.
• Shallots: If you don’t have a shallot, a yellow onion works well.
• Lump Crab Meat: I like to use the real crab meat. Read on below for more details.
• Sour Cream: You can swap this for cream cheese.
• Worcestershire Sauce: If you’re out, try subbing a little soy sauce with a pinch of sugar for a similar flavor.
• Hot Sauce: You can add as much or as little as you like to adjust the heat.
• Corn: Fresh, frozen, or canned will all work fine!
• Cheese: I use a combination of shredded parmesan cheese and Monterey Jack, but shredded cheddar cheese would also be good!

What Type of Crab Meat Should I Use?

Picking out crab meat can be tricky. The less expensive option is called “imitation crab meat” but imitation it is! This fake crab meat is made from fish and is lacking a true sweet crab flavor. You’ll notice how much better it tastes if you get the real thing.

If you see “jumbo” lump crab meat, that will be bigger, more meaty pieces of crab. I don’t think it’s really worth the splurge for this recipe. I use plain old lump crab meat, which mixes big pieces and small pieces of meat. That’s exactly what we want in our dip!

How To Make Warm Crab Dip

Now that you know which crab meat to choose, you’re ready to get cooking. Served hot with crackers, this creamy crab dip will be the star of the party! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.

Chef’s Tips & Variations

• Crab Meat: The quality of your crab meat will make a difference in the final taste. Like I said, no need to get the jumbo crab meat, but I’d steer clear of the imitation, too.
• Make Ahead: You can prepare this dip up to a day or two ahead. Instead of baking it, cover it with plastic wrap or foil and refrigerate it. 30 minutes before baking, remove the casserole dish from the fridge and let it warm up to room temperature. Then bake as directed!
• Old Bay: A sprinkle of Old Bay seasoning can add an extra pop of flavor!
• Try Chicken: If you or a guest has a seafood allergy, you can try using cooked and shredded chicken instead of lump crab meat. It’ll have a nice, corn chowdery flavor.
• Try Using Different Onions: If you can’t get shallots, try using green onions, scallions, or chives. Skip sautéing them, just stir them into he dip.