A delicious hot party dip made with cream cheese, mayonnaise and fresh crab.
Hot Crab Dip
A delicious hot dip that shows up at just about every party I've ever been to here in the Deep South. It's really best when made with fresh lump crabmeat, but the pouches or cans may be substituted.
Here's what you'll need to make my Hot Crab Dip:
- 2 (8 ounce) blocks cream cheese, softened to room temperature
- 1 cup real mayonnaise
- 2 tablespoons grated onion
- 1/4 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly cracked black pepper, or to taste
- 1/4 teaspoon garlic powder, or to taste
- 1/4 teaspoon Old Bay seasoning, or to taste
- 1/4 teaspoon Creole or Cajun seasoning, or to taste, optional
- 1/4 teaspoon Worcestershire sauce, optional
- 1/3 cup heavy cream, more or less
- 1 (14-ounce) can artichoke hearts, drained well and quartered, optional
- 1 pound premium crabmeat, drained
Just a quick reminder.... as always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step-by-step pictures below.
Here's how to make it.
Preheat oven to 375 degrees F. Butter a 1-1/2 quart casserole dish; set aside. Dump the crabmeat into a colander to drain and pick through for any stray shell; set aside.
Meanwhile, combine the cream cheese with the mayonnaise, onion, salt, pepper, garlic powder, Old Bay, Cajun seasoning and Worcestershire.
Add the cream a little at a time, using only enough to loosen the dip.
Blend well.
Add artichoke hearts, if using, and crab.
Gently fold in until well combined.
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Spoon into a buttered casserole dish. The recipe will fill two of the 14-ounce cast iron servers (#ad) pictured below to the brim, so be sure to place them on an aluminum foil covered baking sheet to catch spill overs and drips if you use them, otherwise a deep dish pie plate works nicely too.
Smooth out top.
Bake for about 20 to 25 minutes, or until bubbly, heated through and lightly browned on top.
Serve immediately with assorted crackers or toast points.
For more of my favorite appetizers, check out the collection on my Pinterest page!
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Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.
For more of my favorite appetizers, check out the collection on my Pinterest page!
Unable to view the printable above on your device? Tap/click here for a backup printable.
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.
Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
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