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!
- 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
- 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
- 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.
- 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.
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