This cheesy, hot crab dip is truly addictive! It’s a super easy, creamy appetizer made with crab, green onions, cream cheese, mayo, and cheese. It’s naturally low carb, keto, and gluten free, and is great for tailgating, holidays, or entertaining.
What Makes This Crab Dip Recipe so Good
- It’s a creamy hot crab dip. Not “hot” like “spicy”, but “hot” like “warm and gooey and oven-baked”. If you’re looking for a little flavor-heat, though, you can add some Old Bay or cajun seasoning to your crab dip.
- It’s SO easy to make. Seriously, just mix and bake. The hardest part of making this dip is not eating it all in one sitting. I won’t judge you if you do, though.
- This is a fantastic make-ahead recipe! Just mix all the ingredients together, spread the mixture in the skillet, then cover tightly and refrigerate until you’re ready to bake it! Let it sit out of the fridge for 15-20 minutes before baking, or increase your bake time if your dip is very cold when you put it in the oven.
- Need a party snack for New Year’s Eve or football season? Look no further! This cheesy baked crab dip is low carb and gluten free, so it works for a variety of dietary needs. Plus it’s delicious, and who doesn’t love delicious food?
What Do You Serve With Creamy Crab Dip?
Creamy and crunchy were meant to be together, if you ask me. I usually opt for blue corn tortilla chips, pita chips, buttery crackers, or homemade crostini.
To make crostini, slice a baguette and sprinkle with salt and bake about for 15 minutes in a preheated oven. Full instructions for homemade oven-baked crostini are in the recipe below. You can also make air fryer crostini using this air fryer garlic bread method from our sister site!
If you’re looking for a low-carb vessel for your crab dip, try a batch of cauliflower chips. The flavors compliment the dip nicely and you still get that great crunch without all the carbs!
Chef’s Tips
- I used canned crab meat in this recipe because it’s easy and more budget-friendly, but you can absolutely use fresh crab meat! I don’t recommend using imitation crab because it just doesn’t have the same flavor as real crab, but it will work in a pinch, too.
- For more heat, add in some Old Bay Seasoning, or sub the salt for Tony Chachere’s Original Creole Seasoning. Top it off with a few dashes of Louisiana hot sauce!
- Don’t be afraid to add more crab! Seriously, you can never go wrong with more crab meat. Depending on how much you add, you won’t need to make any adjustments to the other ingredients in the recipe.
- If you manage to have any leftovers, store them in an airtight container in the fridge for up to two days, and reheat in the microwave or oven.
- Be sure to drain your canned crab meat well, so you get the right consistency to your cheesy crab dip! Too much liquid from the crab can cause the cream cheese to separate or make the dip too thin.
More Tasty Appetizers & Party Foods
- Greek Appetizer Platter
- The Best Vegan Queso
- Bacon Wrapped Dates Recipe
- Beer Cheese Dip
- Sriracha Deviled Eggs
- Creamy Herb Dip
- Cream Cheese Sausage Balls
- Guacamole Dip (Restaurant Style)
If you’re watching your net carb intake, make sure you bookmark our Net Carb Calculator to easily calculate carbs for a keto or low carb diet.
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Addictive Hot Crab Dip
Ingredients
- 12 ounces cream cheese softened, 1 ½ blocks
- 6 green onions finely chopped
- 5 tablespoons mayonnaise ¼ cup plus 1 tablespoon
- 2 6-ounce cans crabmeat 12 ounces total, drained
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 cup shredded white cheddar cheese or shredded mozzarella, divided
- sliced green onions for garnish
- crackers, chips, celery, or crostini for serving, see Notes
Instructions
- Preheat oven to 350° Fahrenheit (175° C).
- In a medium bowl, combine the cream cheese, onion, mayonnaise, crabmeat, garlic powder, salt, and ½ of shredded cheese. Stir until very well combined.
- Spread into a small 6-inch cast-iron skillet or 1 quart baking dish. Top with other ½ cup cheese.
- Bake for 20 minutes in the preheated oven or until bubbly.
- Turn broiler on and broil until cheese on top is browned in spots.
- Remove from oven and let sit 5-10 minutes before serving. The dip will be very hot.
Video
Notes
- To make crostini: Cut a baguette into 1/2″ slices. Preheat oven to 350º and arrange slices in a single layer on a baking sheet. Sprinkle with salt and bake about 15 minutes, or until tops are just beginning to turn golden brown. Slices should feel very firm but not totally crisp yet. Let cool 10 minutes.
- For a gluten free appetizer, be sure to use gluten free bread, crackers, or chips.
Nutrition
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Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.
Alyssa says
This was easy and so delicious!
Peyton says
Does the recipe call for 2 6 oz cans of crab meat or is it 6 oz total? I see both 3 and 6 oz cans at my grocery store. Thank you!
Savannah | 40 Aprons Team says
12 ounces total!
Nancy says
Taking this to a super bowl party, can I put it in a crock pot to stay warm once it’s baked?
Savannah | 40 Aprons Team says
Sure! How’d it go?!
Angela C. says
Based from your nutritional count, how much oz is per serving?
Savannah | 40 Aprons Team says
Four ounces!
Lauren says
Can I add old bay to this??
Savannah | 40 Aprons Team says
Sure!
Tara S says
Have you tried Bumblebee canned crap meat? Is it any good? I’m a beach girl, the kind of girl who will sit for hours and pick blue crabs. So I’m leery about trying this particular crab meat. Like is it real and does it actually taste like real crab?
Savannah | 40 Aprons Team says
We like the kind we use! We make sure to buy the real lump crab. 🙂
Michelle says
What can you substitute for mayonnaise?
Savannah | 40 Aprons Team says
You can try plain Greek yogurt!
Tess says
I just made it. It’s just okay for me. It tasted mostly of cream cheese. Perhaps more crab and a little less mayo next time.
Amelia Camurati says
More crab is always great! And make sure you’re using canned or fresh crab and not imitation crab!
Julie says
We have a lot of lobster left over from a seafood boil. Could I use the lobster in the recipe?
Amelia Camurati says
Absolutely! You can mix the two or go straight lobster instead if you have enough! Save some beautiful claw meat for a garnish. YUM.
Karen Ackerman says
I simply would appreciate it if you think (based on your expertise) if imitation crab would suffice for this recipe. Canned crab is more expensive than imitation crab when on sale; I cannot afford canned crab. Please respond.
Amelia Camurati says
It will definitely work as a replacement but will not bring as much crab flavor to the dish.
Julia says
I love warm dips and this one looks so delicious!
Amelia Camurati says
It REALLY is!
Jasmine says
This was not my favorite recipe, however my husband enjoyed it!
STACEY CRAWFORD says
I can totally see why it’s addictive! I could lick the screen it looks so good!
Cheryl Malik says
Right?!!
Hope says
This looks perfect for entertaining! Can’t wait to try it!
Raia Todd says
How could anything NOT be addictive with all the cheese? Haha. Looks delicious.
Cheryl Malik says
Thanks!!!
Megan Stevens says
This looks so delicious! Do you have a brand of canned crab meat that you recommend? Thanks!
paleoglutenfreeguy says
OMG yes. My family is going to love you for this recipe!
Jean Choi says
Definitely saving this for when football starts! This seriously looks fantastic. Can’t wait to try it!
Cheryl Malik says
🙂
Daniela says
I won’t lie, this was drool at first sight! This recipe is absolutely divine!
Cheryl Malik says
So glad to hear that!