Crab Cake Dip

I am all about tasty appetizer dips. Whether it’s creamy spinach artichoke dip, chicken wing dip, or cheesecake dip. And I’ve made my crab balls a hundred times, so today, I made them into a crab dip! Melty, gooey, savory, and loaded with lump crab and veggies, this dip tastes just like a crab cake, right down to the Old Bay seasoning. Serve this warm crab dip with crackers, chips, or veggies.

This is a great dip for Game Day, Memorial Day cookouts, holiday parties, or just a fun, easy snack. Pass the crackers and saddle up. This is a good one!

Why This Baked Crab Dip is the Perfect Party Appetizer

• Crab cakes in dip form. If you’ve ever had a crab cake, you know it’s all about a tender, steamy, meaty inside and crispy outside. This crab dip recipe layers juicy crab meat with melted mozzarella and cream cheese, Dijon, and tartar sauce, underneath buttery crushed Ritz crackers.
• Make it ahead of time. You can absolutely prep this dip the day before, leave off the topping, and refrigerate it until it’s time to bake. Just sprinkle over the cracker crumbs when you’re ready.
• Serve it cold, too! This recipe makes an excellent cold crab dip, too, if you’d prefer to chill it.

Ingredients You’ll Need

Here are the ingredients in this creamy baked crab dip. Scroll to the recipe card for the complete list with amounts.

• Butter – Or olive oil for sautéing.
• Onion, Bell Pepper, and Celery – Finely diced. I use sweet red bell pepper, but any color is fine.
• Lump Crab Meat – Lump crab is broken-up pieces of jumbo lump crab. I buy it from the seafood counter in my local supermarket. It’s my first choice for when I make crab cakes, crab balls, or this dip because it’s still pretty premium with that sweet, delicate crab flavor. That being said, you could make this recipe with imitation crab meat or canned crab.
• Cream Cheese –  Cut the brick of cream cheese into cubes and bring it to room temperature so it melts more quickly.
• Tartar Sauce – If you don’t have it, substitute mayo instead.
• Seasonings – I add Dijon mustard, Worcestershire sauce, and Old Bay seasoning to recreate that unmistakable crab cake flavor in the dip.
• Mozzarella – Because every hot dip needs a good cheese pull! You can use cheddar, provolone cheese, or another meltable variety if you’d like.
• Ritz Crackers – Crushed into crumbs using a food processor, or you can use a zip-top bag and a rolling pin. You’ll combine the crumbs with salt, pepper, and dried parsley to make the dip topping. Seasoned breadcrumbs will also work.

How to Make Warm Crab Dip

You don’t need to hover over a pan and fry a dozen crab cakes to enjoy those delicious flavors. All you need to do is follow the quick steps below to prepare this easy, cheesy crab dip.

• Sauté the vegetables. Dice up your trio of veggies, including onion, celery, and red bell pepper. Sauté them in a little butter until they’re soft.

• Make the crab dip mixture. Next, mix in some lump crab meat. Then stir in the cream cheese over low heat. Whisk the tartar sauce, mustard, Worcestershire sauce, and Old Bay seasoning in a bowl, and add that to the crab. Stir until the cheese is melted.

• Assemble. Transfer the filling to a casserole dish. Or, if your skillet is oven-safe, you can bake it as-is. Meanwhile, mix up the Ritz cracker crumbs with salt, pepper, and parsley, and sprinkle the mixture over the dip.
• Bake. Bake the crab dip at 350ºF for 25 minutes until the top is lightly toasted and the edges are bubbly. Afterward, serve the dip warm with your favorite crackers or veggies, and dig in! Try these spicy seasoned crackers for a bit of kick.

More Appetizer Recipes to Try

• Cheesy Ranch Potatoes
• Soft Pretzel Bites
• Cool Ranch Chicken Tenders
• Cannoli Dip
• Cheeseburger Dip
• Pimento Cheese