Hot Crab Dip

Living in Idaho has its perks. Summers aren’t too hot, lots of beautiful mountains and rivers to enjoy, the endless hillbilly and potato jokes :/ All those wonderful qualities aside, fresh seafood isn’t one of them. I am positive this dip would be exceptional with fresh lump crab meat, but canned crab does just fine in a pinch.059

This dip is one of my favorite appetizers. It’s a copy-cat recipe I created mimicking the hot crab dip at a local restaurant I enjoy. Served with crusty bread I can make a meal out of it. I think it would also make a delicious filling for stuffed mushrooms!!

Hot Crab Dip


  • 6 oz can white crab meat
  • 4 oz cream cheese, softened
  • 2 Tbs mayonnaise
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 c shredded parmesan cheese
  • 2 green onions, thinly sliced
  • 1 tsp garlic powder
  • 1/4 tsp salt
  • pepper to taste
  • 1/4 tsp paprika
  • additional shredded cheese and green onions for garnish


  • Grease baking dish and preheat oven to 350. Mix together all ingredients in medium bowl until well combined. Fold in crab meat. Place in baking dish and garnish with additional cheese and green onion if desired. Bake for 20 minutes or until golden and bubbled around edges
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    *I usually double this recipe and bake in a 9 inch pie plate



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