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Mom’s best crab dip recipe is an easy 10-minute appetizer that can be served hot or cold. With cream cheese and mayonnaise, the decadent, perfectly seasoned snack is loaded with tender, buttery crabmeat for a crowd-pleasing treat!

Close up square shot of a copper bowl full of crab dip.

If you love crab as much as we do, be sure to try this crab imperial, the best homemade crab cakes, a classic crab roll recipe, this crab melt recipe, and Aunt Bee’s crab bisque, too!

This delicious crab dip was ready in no time. And 5 of us devoured it. Quick, easy and delicious!

– Carol

Video: How to Make Crab Dip

Simple is always best when entertaining. You’re going to want to hold onto this easy crab dip recipe, because I guarantee that it will come in handy very soon! It’s one of those great easy appetizers that’s appropriate year-round — hot or cold — and it disappears in a flash. You can prep the dip in advance and just pull it out when your guests arrive. And finally, it’s quick to stir together, and it’s absolutely perfect with a glass of wine, a cold beer, or a fancy champagne cocktail on New Year’s Eve!

What to Know Before You Get Started

  • Use full-fat block-style cream cheese for the best flavor and texture. Make sure that it’s softened so that it mixes easily with the rest of the ingredients. See my notes below to soften cream cheese quickly in the microwave.
  • Use an electric mixer instead of a simple whisk. The hand mixer makes the base of the dip nice and smooth.
  • Use high-quality crab meat. My mom always splurged on jumbo lump crab meat for holidays! Sometimes I’m not able to find the pricey jumbo lump blue crab meat at my little rural grocery store, though. In that case, the refrigerated claw meat or a “special” blend is a good substitute.

Directions

This crab dip is an easy appetizer that comes together in just minutes! Prep the creamy dip in advance and pull it out of the fridge when your guests arrive…

  1. For the cold crab dip, it’s really just a two-step process. First, use an electric mixer to blend together cream cheese, mayonnaise, mustard, onion, garlic powder, and salt.
  2. Then just fold in the parsley and lump crabmeat. Cover and refrigerate the dip until your guests arrive!
  3. For a hot crab dip, transfer the dip to an oven-safe baking dish. Sprinkle some sharp cheddar cheese, mozzarella cheese, or Parmesan cheese on top. Bake at 350°F until bubbly and heated through, about 15-20 minutes.
  4. Garnish with chopped fresh Italian parsley, chives, or other herbs just before serving.
Horizontal side shot of the best crab dip recipe served with crackers on a blue and white plate.

Serving Suggestions

Pair the crab dip with a variety of dippers, such as Ritz crackersTownhouse crackers, Wheat Thins, Carr’s Table Water crackers (my grandmother’s favorite!), Triscuits, or this Auntie Anne’s pretzel recipe. The dip is also delicious with potato chips, bagel chips, pita chips, tortilla chips, French baguette slices (or other toasted bread), and with vegetables such as carrot sticks, celery sticks, and cucumber rounds.

Square overhead image of a plate of the best crab dip recipe served with Ritz crackers.

Preparation and Storage Tips

  • The perfect party appetizer is one that you can make ahead, and this crab dip is no exception. Mix it up at least one hour in advance (or even the day before), cover it tightly, and store it in the refrigerator until your guests arrive. There’s no last-minute stress or fuss!
  • Properly stored in an airtight container in the fridge, your crab dip will stay fresh for about 1-2 days. 
  • I do not recommend freezing the dip, since the cream cheese base will “break” or develop an undesirable texture when thawed.
Side shot of a bowl of crab dip on a blue and white plate with crackers nearby.

I made this crab dip several times for family and friends over the last few years and everyone has loved it. We’ve had it hot and cold. It never lasts very long…

– Alan

Did you make this recipe?

If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!

Watch How to Make It

Close up square shot of a copper bowl full of crab dip.

Crab Dip

5 from 8 votes
Prep: 10 minutes
Total: 10 minutes
Servings 7 people
Calories 196 kcal
This easy crab dip recipe can be served hot or cold, and it only requires about 10 minutes of prep!

Ingredients
  

  • 1 (8 ounce) package cream cheese, softened
  • cup mayonnaise (I prefer Duke's brand)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon dried minced onion
  • 1 teaspoon garlic powder
  • ½ teaspoon seasoned salt (such as Lawry's brand)
  • 1 tablespoon chopped fresh parsley
  • 16 ounces jumbo lump or claw crabmeat, drained
  • Optional topping for hot crab dip: grated sharp cheddar cheese, mozzarella cheese, and/or Parmesan cheese
  • Optional garnish: additional chopped fresh parsley, chives, or other herbs

Instructions

  • In a medium bowl, use an electric mixer to blend together the cream cheese, mayonnaise, mustard, onion, garlic powder, and seasoned salt. Fold in the parsley and crab meat. Cover and refrigerate until ready to serve.
    Process shot showing how to make crab dip.
  • This dip can be served hot or cold. For a hot dip, transfer the crab mixture to an oven-safe dish. Sprinkle grated cheese on top, if desired. Bake at 350°F until bubbly and heated through. Garnish with chopped fresh herbs just before serving.
    Close up square shot of a copper bowl full of crab dip.

Notes

If you forgot to leave your cream cheese out to soften, you can bring the block of cream cheese to room temperature quickly with either of these two methods:
  • Remove cream cheese from packaging, cut it into small cubes, and allow the cream cheese to sit out on a plate for 15-20 minutes; or
  • Remove cream cheese from packaging and place on a microwave-safe plate. Microwave in 10-second increments, flipping the cream cheese over after each 10-second segment, for a total of about 30 seconds (or until the cream cheese softens). Be careful that you don’t completely melt the cream cheese!

Nutrition

Serving: 0.25cupCalories: 196kcalCarbohydrates: 3gProtein: 14gFat: 13gSaturated Fat: 6gCholesterol: 64mgSodium: 900mgPotassium: 191mgSugar: 1gVitamin A: 505IUVitamin C: 5.5mgCalcium: 65mgIron: 0.6mg
Keyword: cold crab dip recipe, crab dip, crab dip recipe, hot crab dip recipe
Course: Appetizer
Cuisine: American
Author: Blair Lonergan

Crab Dip Recipe Variations

  • Crock Pot Method: transfer the dip to a small slow cooker. Sprinkle cheese on top, cover, and cook on low for 1-2 hours, until heated through.
  • Scale the recipe up or down to feed your crowd. For instance, cut the ingredients in half for a smaller batch, or double all of the ingredients for a big group.
  • Add Old Bay seasoning for that classic Maryland crab dip taste. You might like to use this in place of the seasoned salt, since Old Bay is also salty on its own.
  • A dash of Worcestershire sauce gives the dip a salty, umami flavor, or a tablespoon lemon juice for a bright, acidic note.
  • For a spicy crab dip, add a dash of hot sauce, cayenne pepper, or crushed red pepper flakes.
  • Include other seafood as well, such as cooked, diced shrimp, or imitation crab meat.
  • Garnish with crispy bacon for even more decadent, smoky flavor.
  • Chopped green onion works well in lieu of the dried minced onion.

More Easy Dip Recipes to Try

5-Minute Corn Dip

5 minutes mins

4-Ingredient Apple Dip

5 minutes mins

Shrimp Dip

1 hour hr 10 minutes mins

This recipe was originally published in December, 2015. It was updated in December, 2024.

Square shot of Blair Lonergan from the food blog The Seasoned Mom serving a pie at a table outside.

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. Pamela Caron says:

    5 stars
    First time I made this I used imitation crab meat and everyone loved it. Second time I used canned crab meat and I’m going back to imitation crab, so much better. Excellent recipe. Follow it to the letter, it’s absolutely delicious. Thank you

    1. The Seasoned Mom says:

      Thank you, Pamela!