Hot Crab Dip

AppetizerSuper BowlDipCrab

This Hot Crab Dip is a MUST for your holiday party, Super Bowl party, or dinner party. Made with lump crab meat, cream cheese, and mayo. Make it ahead and then bake until bubbly when you're ready to serve!

Photography Credit: Elise Bauer

Winter. Dungeness crab season. Super Bowl.

Need I say more?

It’s been raining and in the 40s for the last month now (okay, no need to tell me that I’m a California wimp — I know it’s probably worse where you are. Heck, dad is from Minnesota, he knows) and any excuse to make something hot and cheerful in the oven is welcome!

Here’s a quick, easy, and delicious, piping hot crab dip, perfect for a winter gathering. The base is cream cheese, mayo and crab.

We’ve dressed ours up with green onions, parsley, horseradish, slivered almonds and Tabasco. Keep in mind that the proportions of the ingredients are just guidelines, really this is to taste!

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Hot Crab Dip for Super Bowl Party

What Crab to Buy

Look for lump crab meat for this recipe. Any mix of lump, backfin, and/or claw crabmeat will work fine.

Ideally, you should buy fresh crab meat from the seafood counter or in the refrigerator section of your grocery store. Look for the freshest crab meat possible; it should smell sweet, not fishy. If fresh crab meat is not available you can use canned crab meat, but fresh will definitely taste better.

Make Ahead Crab Dip

This dip is best served piping hot, as soon as it comes out of the oven. If you want to make it ahead, just mix everything together, pack it into a casserole dish, and refrigerate until you’re ready to warm it up!

It’s also easy to transport the cold dip to your party and warm it up when you get there.

Hot Crab Dip with Cream Cheese and Mayo

What to Serve with This Crab Dip

Any of the following are great served alongside this crab dip:

  • Thinly sliced baguette
  • Crackers
  • Bagel chips
  • Celery sticks
  • Carrot sticks
  • Endive leaves

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Hot Crab Dip Recipe

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: Serves 6 to 8 as an appetizer


  • 1 8-ounce package cream cheese, softened to room temperature
  • 1/3 cup mayonnaise
  • 2 teaspoons lemon juice
  • 1 Tbsp water
  • 2 green onions, sliced, greens included
  • 3 Tbsp chopped fresh parsley, or 1 Tbsp dried parsley
  • 1 Tbsp horseradish
  • 1/4 teaspoon Worcestershire sauce
  • 1/2 teaspoon Tabasco or more to taste
  • 1/2 cup slivered almonds
  • 1 cup fresh lump crab meat (or a can of crab meat)


1 Preheat oven to 350°F.

2 Make the crab dip filling: With a stiff spatula or hand mixer, beat together the cream cheese, mayonnaise, lemon juice, water, onions, and parsley until smooth. Mix in the Worcestershire sauce, Tabasco, and horseradish.

Fold in the slivered almonds and lump crab meat. Taste and add additional lemon juice or Worcestershire sauce to taste.

3 Bake and serve: Transfer the crab mixture to a 2-quart oven-proof casserole dish or a 9-inch pie pan. Bake until bubbly and heated through, about 20 minutes. Serve with crackers or thinly sliced baguette.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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14 Comments / Reviews

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Did you make it? Rate it!

  1. Susie

    Hi! I would love to make this dip for the holidays, but one of the guests has an egg allergy. What is a good substitute for mayonnaise? Thanks so much!

    Show Replies (1)
  2. Marie

    This is a very similar recipe to the one my family has used for years. Warm crab dip is so tasty! The Worcestershire really adds to and makes the dish much more complex.

  3. Jenny

    I omitted the almonds and added some artichoke. This was very tasty and easy to make. Another great recipe from this site!

  4. Venus Cafe

    I was attracted to this recipe because of the horseradish and also the almonds. I can’t see why
    anyone would leave out these two ingredients which
    really make it special.

    To make it anything like crab rangoon would require the addition of celery along with the onions. I definitely like the addition of Old Bay.
    Also would try the addition of mustard also.
    Nice recipe.

  5. Tina

    This is wonderful. I, too, substituted shredded cheese (parmesan) for almonds, only because the fiancee doesn’t like nuts. It was delicious – served with sliced baguette during cocktail hour, and the four of us ate the entire thing.

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