Hot Crab Dip

There’s just something about this time of year—especially around the holidays—that makes a hot, savory dip feel absolutely perfect. And if you add crab? Well, in my opinion, it instantly becomes ten times better. I love crab meat, y’all. It’s sweet, flaky, and completely irresistible. I definitely get that love from my mom. Growing up, she made the best crab quiche, and it quickly became one of my most requested dinners. (And now my husband is a huge fan, too!) You can grab my recipe for crab quiche here.

Whenever I’m at a restaurant, anything with crab on the menu always catches my eye. It just feels like a little treat. And while fresh crab is wonderful, I want to note that using imitation crab in this dip works beautifully, too—I’ve tested both, and each version is delicious. What really makes this dip extra rich and decadent is the blend of cheeses, sour cream, and a little secret ingredient… mayonnaise. Trust me on this one. You’d never know it’s in there unless someone told you!

If you haven’t tried Ritz Crisp & Thins yet, you are missing out—they’re basically a baked Ritz chip, and they are so good with creamy dips. My mother-in-law and sister-in-law serve them all the time, and that’s where I got the idea to pair them with this recipe. Sourdough bread is another great option for serving.

One of my favorite things about this dip is that you can make it ahead of time, which is essential during the busy holiday season. Hope y’all enjoy it as much as we do!

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Hot Crab Dip

Yield: 8-10

Author: Hayden Jordan

Prep time: 10 MinCook time: 25 MinInactive time: 15 MinTotal time: 50 Min

This creamy Hot Crab Dip is the perfect holiday appetizer—loaded with crab meat, rich cheeses, and baked until warm and bubbly. Easy, make-ahead, and crowd-pleasing.

Ingredients

• 1 heaping cup mayonnaise
• 1 heaping cup sour cream
• 8 ounces cream cheese, softened
• ½ cup shredded Parmesan
• ½ cup shredded mozzarella
• 1 cup shredded white cheddar cheese
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 dashes Worcestershire sauce
• 12-16 ounces flaked fresh crab meat or imitation
• Red pepper flakes for garnish

For serving

• Ritz Crisp & Thins
• Sourdough bread

Instructions

1. Preheat oven to 375 degrees
2. In the bowl of an electric mixer fitted with the paddle attachment, mix together the mayonnaise, sour cream, cream cheese, parmesan, mozzarella, white cheddar cheese, salt, pepper, and Worcestershire sauce on medium-low speed until completely combined.
3. Add the flaked crab meat and mix until combined. Use a spatula to scrape down the sides of the bowl.
4. Spray a 1.5 quart casserole dish with non-stick cooking spray.
5. Spoon the crab mixture into the dish.
6. Sprinkle the top with red pepper flakes.
7. Bake for 25-30 minutes until the top is lightly browned.
8. Let cool for 15 minutes and serve warm with Ritz Crisp & Thins or sourdough bread.

Notes

To Make Ahead:

Make the dish entirely except for baking it. Cover with plastic wrap and refrigerate. Let it sit at room temperature for 30 minutes before baking. Store in an air-tight container for up to 1-2 days.

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