This warm dip with crab is one that all your party guests will enjoy. Instead of cream cheese, it has a bechamel sauce that makes it thick along with gooey melted cheese and lump crab meat throughout. It just takes 10 minutes of prep time and then it’s baked topped with panko for added crunch. Still scrumptious at room temperature so you can enjoy it for the entire party.
Warm Crab Dip is Great for Parties or Game Day
This hot and creamy crab dip recipe is so irresistible, you might want to make a double batch. It goes in the oven in about 10 minutes and bakes up with a crispy topping for that perfect buttery crunch. A hit for any game day or party and it goes well with other quick and easy appetizers you might be serving.
Crab dip is one of those hot dips that you’ll see pretty frequently in the Carolinas because we’re close enough to the coast that seafood is fairly inexpensive and it’s readily available. You can find fresh lump crab meat in the meat section at the grocery store, but you can also use canned for this crab dip if fresh is not available.
And of course any crab dip around here will have some Old Bay Seasoning added to it for that unique flavor blend. It’s not as cheesy as a shrimp and crab dip but still is creamy and rich.
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While most recipes use a cream cheese or sour cream base, this is a hot dip so the base is made by cooking a thick, creamy, and ultra-flavorful bechamel sauce first and then baking it together with crab and cheddar cheese. While this has a little cheese in it, that is not the main ingredient. If you want a hot dip with more cheese, you can’t go wrong with hot pimento cheese dip or a Vidalia onion dip.
While hot crab dip sounds fancy and a bit indulgent, it’s actually one of the simplest appetizers to make. It’s not fishy at all, and tastes creamy and cheesy. The Old Bay Seasoning adds a subtle spicy, salty flavor, and Marsala wine and Worcestershire are added to enrich the depth of the sauce.
Original recipes for hot crab dip around here used Sherry, which is great with crab, but I don’t have many recipes that call for Sherry, so I use Marsala wine instead. (I always have a bottle of Marsala for Marsala chicken meatballs.) Of course, you can’t beat a golden-brown crust of panko breadcrumbs that finishes it all off.
What do you serve with a cheesy hot crab dip?
This is a rich and creamy dip recipe and a little goes a long way. You don’t need huge scoops of this dip. A light smear tastes perfect and is ideal for spreading on crackers, crostini, thin-cut French bread medallions, crackers, homemade pita chips, or crusty bread. You can dip veggies in it, but I think breads are the best.
Of course, there are plenty of great options in the snack food aisle, like tortilla chips, crispy bagel chips, or breadsticks. Even Ritz crackers are a good option!
How to Store Leftovers
This crab dip is always going to be best eaten hot and fresh. But you can save the leftovers for later (if there are any, which is rare with this recipe). I’ve been known to make a double batch just so I have more of this to eat the next day!
This crab dip must be refrigerated. After the dip is completely cooled, scoop out what’s left in the baking dish and put it in an airtight container. Refrigerate for up to 3-4 days.
You can freeze the leftovers, too. Just scoop it into an airtight container and store it in the freezer for 1-2 months. The panko will go into the dip when you scoop it out so it won’t have the same texture as when it’s fresh, but it’s still delicious.
Do I need to use fresh lump crab meat?
There’s nothing like the flavor and freshness of fresh crab meat, but it’s not always possible to get your hands on it.
Fresh crab can be expensive. Plus, if you live in a smaller town, it might not be available to you. You can use canned crab meat instead if it’s necessary, but you need to drain it well.
Imitation crab isn’t a good option as it has a completely different taste and texture and I’ve found that it doesn’t heat well.
Some Reasons You’ll Want to Try a Baked Crab Dip
- Decadent Seafood Flavor: The star of the dish, crab, brings a sweet and briny flavor to the decadent dip. The combination of lump crab and savory seasonings creates a seafood lover’s dream appetizer.
- Warm and Comforting: Served hot from the oven, crab dip brings a comforting warmth that’s creamy, cheesy, and full of familiar flavors.
- Crowd-Pleasing Appetizer: I think just about everyone loves crab dip, so it’s a no-fail choice for parties, family gatherings, and celebrations.
Hot Crab Dip Recipe Ingredients
- Old Bay seasoning – This is the secret, magic ingredient that makes this dip so special. Find it in the spice aisle of your grocery store.
- Heavy cream – For this to be ultra rich you need heavy cream, but you can use half-and-half.
- Shallot – Shallot can be replaced with a red onion or a Vidalia if you prefer. Chop it up fine.
- Marsala wine – Look for a dry Marsala wine. You don’t have to spring for an expensive bottle. If you choose to avoid alcohol, use chicken broth instead.
- Lump crab – I always prefer the flavor and texture of fresh crab. If it’s not available you can use canned crab.
- Cheddar cheese – I prefer sharp cheddar cheese but any cheddar will give you that gooey texture.
- Fresh chives – Fresh herbs make all the difference here.
- Panko bread crumbs – Unseasoned Panko is best. It gives your dip that extra crunch on top and a turns a beautiful, light brown after it’s baked. You could also use bread crumbs.
- Pantry Staples – Butter, flour, dry mustard, Worcestershire sauce.
Quick & Easy Step by Step Directions
Step 1: Cook the shallot.
Add butter to a saucepan. Melt over medium heat. Add the chopped shallots and cook until softened. This should take about 3-4 minutes.
Step 2: Make the sauce.
To the butter and shallot, add flour, dry mustard, and Old Bay Seasoning. Whisk the mixture for about 1 minute. It should look brown and thick. Gradually add warm cream, whisking constantly, until it thickens. It should get very thick!
Next, add the wine and Worcestershire and whisk again. Add in the crab, cheese, and ½ of the chives. Salt to taste and spread it into a baking dish. If you want it spicy, add a little hot sauce here.
Step 3: Make the Panko topping.
In a measuring cup or small bowl, add melted butter to the Panko breadcrumbs. Stir together with a fork until the mixture is wet and crumbly. Sprinkle over the crab dip.
Step 3: Bake.
Set the crab dip in the oven and bake for 30 minutes until it’s bubbly and golden brown. Remove and sprinkle with the reserved chives. Serve warm.
A Few Recipe Notes
- Don’t add the cream all at once! Add it a little at a time and whisk it into the flour mixture between each addition.
- Fresh crab can have shell fragments in it sometimes. As you add it to your dip, check it carefully for small pieces.
- To make a spicy baked crab dip, add a few splashes of hot sauce to the mixture when you add in the crab meat.
How to Reheat Cheesy Hot Crab Dip
- Preheat the oven to 350º. Set your leftovers in an oven-safe dish and spread them out evenly. Make some fresh Panko crumbs mixed with melted butter if you want. Cover with aluminum foil and set it in the oven for 15-20 minutes or until it’s hot. The microwave isn’t the best choice for reheating as it can overcook your crab quickly and make it dry and rubbery.
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Creamy Warm Crab Dip with Old Bay
Ingredients
- 5 tablespoons butter divided
- 3 tablespoons flour
- ½ teaspoon dry mustard
- 1 teaspoon Old Bay seasoning
- 1 cup heavy cream warmed in the microwave
- 1 shallot finely chopped
- ¼ teaspoon Worcestershire sauce
- 3 tablespoons Marsala wine dry
- 8 ounces lump crabmeat
- ½ cup cheddar cheese shredded
- ¼ cup fresh chives
- ½ cup Panko bread crumbs
Instructions
- Preheat oven to 375º and butter a 1 quart or 8 x 8-inch baking dish.
- Add 3 tablespoons butter to a saucepan over medium heat. Add shallots and cook until softened, about 3-4 minutes.
- Add flour, dry mustard, and Old Bay seasoning and whisk for about 1 minute. Gradually add warm cream to the flour mixture, whisking constantly until it has thickened. It will get very thick.
- Add wine and Worcestershire sauce and whisk. Once combined, remove from the heat and add crabmeat, cheese, and ½ of the chives. Salt to taste and spread into a baking dish.
- In a measuring cup, add 2 tablespoons of melted butter to Panko breadcrumbs and stir to combine with a fork. Sprinkle over the crab dip and bake for 30 minutes until it is bubbly and golden brown. Remove and sprinkle with reserved chives. Serve warm.
Barbara’s Tips + Notes
- Don’t add the cream all at once! Add it a little at a time and whisk it into the flour mixture between each addition.
- Fresh crab can have shell fragments in it sometimes. As you add it to your dip, check it carefully for small pieces.
- You can use canned crab meat if necessary.
Nutrition
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Janet Riddle says
Could I replace the crab meat with shredded chicken?
Barbara Curry says
I don’t know why not, let me know how it turns out.