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Hot Crab Dip is a crowd pleasing baked appetizer full of real crab, marinated artichokes, and rich and decadent cheeses.
You won’t find a better crab dip recipe if you’re looking for something that is easy to make, is hot and bubbly, and will be the talk of the town.
Hot Crab Dip is possibly my favorite appetizer. Whether you decide to serve it at a party, as a game day treat, or for yourself with a chilled glass of pinot gris, this crab dip recipe will blow your mind.
Funny thing. I absolutely love crab but I don’t really have many crab recipes on my blog. I live in the Pacific Northwest, for crying out loud! We are all about the crab! Sure, I have a ton of salmon recipes along with some other seafood favorites, but no crab. This will change. I promise.
What is the best crab dip?
This one. For real! I want you to make it and then disagree with me.
When I was making the recipe, I thought about trying to come up with a version of hot crab dip without cream cheese, but I ended up doing with it because I know that cream cheese really does make a hot dipping appetizer wonderful. Yes – I’m thinking of Warm Buffalo Chicken Dip.
Not only does this crab artichoke dip taste amazing, but it really is a super easy crab dip recipe.
And to best explain why I think this is the best crab dip? My friend, Jen, really needs to stay away from dairy. I mean, it does mean things to her body. This dip certainly contains several forms of dairy. She was at my house when these came out of the oven and she and I both finished off one of these cocottes in just minutes.
What kind of crab is best?
I can tell you one thing. Not krab. You know, the imitation stuff? I draw the line at fake crab and fake whipped cream (aka cool whip). I have nothing against anyone who likes these two processed food products, but you won’t find me eating them.
I chose to use frozen crab from Trader Joe’s because it was the best price I found and I loved the convenience of having it on hand in the freezer whenever I needed it.
If you can find fresh crab where you live, you can never go wrong there. If you’re lucky enough to live somewhere like I do, costco and the Farmers Markets always sell shelled fresh crab.
You can always use canned crab as well. That is definitely the most convenient, year-round option.
How to make this recipe:
This recipe is so easy to make. Seriously.
- First step is to preheat your oven. Plan on using a shallow 9×13 inch baking dish or 6 ramekins to bake your hot crab dip.
- Next you’ll mix all ingredients together, except the paprika, in a medium sized bowl. At this point you’ll sprinkle the paprika on top.
- You will then bake the crab dip in the preheated oven 30 minutes, or until golden brown and bubbly.
That’s all, folks! Be sure to serve it piping hot.
Can you make hot crab dip ahead of time?
Yes! Even though it is really easy to make, if you want to make it ahead of time to avoid any messes at your party, you can do one of two things:
You can either mix everything up and get it ready to go into the oven. Just keep everything refrigerated and when you’re ready to cook it, just pop them in the hot oven. Keep in mind the cooking time might be longer if you’re pulling everything out of the refrigerator.
You can also completely bake them ahead of time and then just reheat in the oven prior to serving. I recommend the previously mentioned method first, but this way works too.
Best way to serve:
You need something for dipping.
I chose blue corn tortilla chips and thought they were awesome. This is my favorite way to serve a crab dip recipe like this.
You can also serve it with your favorite cracker. Or, even better, slice up a baguette real thin, cover it with garlic butter, and toast it up in the oven. Yum!
How long does it last?
In my house? Not long.
Oh. You mean how long will it last in the refrigerator? To be safe, I’ll say 3-5 days, if refrigerated.
I believe I had some leftover in the frig and I ate it after it had been there a full week and lived to tell.
Hot Crab Dip
- 8 ounce cream cheese
- 10 ounces boursin cheese (2 – 5.2 ounce packages)
- 4 tablespoons mayonnaise
- 1 cup cheddar
- 1 cup parmesan
- 16 ounces frozen crab meat, thawed (2 – 8 ounce packages)
- 1/2 cup marinated artichokes diced
- 4 cloves garlic minced
- 1 tablespoon worcestershire sauce
- 1 1/2 tablespoons lemon juice
- paprika for garnish
- Preheat oven to 350 degrees F.
- In a medium bowl, mix all ingredients except paprika. Transfer to a shallow 9×13 inch baking dish or 6 ramekins. Garnish with paprika.
- Bake in the preheated oven 30 minutes, or until golden brown and bubbly.
- Serve with tortilla chips
Nutrition information is automatically calculated, so should only be used as an approximation.