This simple Hot Crab Dip has just 7 ingredients. It's a fan-favorite, creamy appetizer or side dish that’s packed with sweet and tangy, smokey flavors. Watch it disappear in seconds at your next party or gathering!
In this article you'll learn:
- What makes Hot Crab Dip with only seven ingredients. It's cream cheese, Old Bay seasoning, scallions, lemon juice, and real crab for rich seafood flavor.
- Tips for using grilled or fire-roasted corn to create a sweet, smokey finish that works in any season.
- The best type of crab to use, how to grill or char corn without a grill, and simple flavor add-ins to customize the dip.
- Make-ahead instructions from my test kitchen so you can prep the dip early and bake it hot and bubbly right before serving.
- Serving ideas that turn this creamy appetizer into a party favorite, plus guidance on storing leftovers safely.
Generated with AI and experts from the Tara Teaspoon team.
So, you're planning a get-together. I know the drill; you automatically put chips and guacamole or veggies and ranch on the menu.
Trust me, there's nothing wrong with serving classic appetizers, but if you want to add an app my family couldn't stop eating, it's time to try something new like this Hot Crab Dip!
When served with crunchy bread or pita chips, this creamy, smokey dip becomes an irresistible show-stopper that will disappear right before your very eyes. It gets its coastal-inspired flavor from Old Bay seasoning, scallions, lemon juice, and plenty of fresh crab.
For additional smokey flavor, I also like to add grilled corn to the dip. If corn is out of season use frozen or canned corn!
This dip recipe is irresistible
Of all the yummy dip recipes I've made, like Caramelized Onion Bacon Dip and Curry Crab Dip, this one will be a new favorite. You'll have guests clamoring for more, and I can't wait to tell you why:
- Easy to make: You only need 7 ingredients and 15 minutes to prep this flavorful dip. And, best of all, there's hardly any cleanup!
- Year-round flavor: I love to make baked crab dip in the summer with fresh grilled corn, but you can make it all year round (with frozen or canned corn). Flavor this good can't be limited to one season of the year.
- Make-ahead recipe: This is the perfect make-ahead appetizer. Prep it before your party and then bake just before serving. You're guests will love the hot and bubbly, creamy goodness!
Jump to:
I made this for an appetizer party and served it with corn chips. I have had numerous comments on how great it tasted and recipes requests. It was gone very quickly.
I do have to admit that I did not cook the corn as directed, I cut it off the cob and cooked it in the frying pan. I have done it that way before and liked the flavor so decided to do it again with this recipe. This is a great recipe, well done.
- Tan
Ingredients
With just a few ingredients, this warm crab dip will be ready before you know it. Check out these ingredient tips to help you select everything you'll need. See recipe card for quantities.
- Grilled corn: If you plan to add fresh grilled corn to the dip, summer is the best time to find it. You can also use fire-roasted corn from the freezer section (Trader Joe's carries some!). Or, you can broil/sauté regular frozen or canned corn to give it smokey flavor. See corn charring tips below.
- Cream cheese: I recommend using full-fat cream cheese for the best flavor. For easy mixing, give it 30 minutes to soften at room temperature before starting the recipe.
- Mayonnaise
- Chopped scallions
- Fresh lemon juice
- Old Bay seasoning: One of the ingredients that makes this dip sing is Old Bay seasoning. It's a spice blend that was created in Maryland in 1939 when crabs were plentiful and people were creating new ways to season them. It's delicious with seafood!
- Crab meat: I prefer real crab meat for the dip. You can use frozen, fresh, or canned crab. I don't recommend using imitation crab.
Note: Old Bay is said to be a mix of 18 different spices and herbs, but only celery salt, red pepper, black pepper, and paprika are actually listed. Whatever the secret ingredients are, they surely make this dip delicious!
How to make baked crab dip
Use this step-by-step photo tutorial to guide you through this easy recipe. See recipe card for comprehensive directions.
- Step 1: Grill three ears of corn over high heat. Turn them occasionally to lightly char on all sides, 10 to 15 minutes.
- Step 2: Use a sharp knife to cut the kernels away from the cobs.
- Step 3: Add softened cream cheese, mayonnaise, chopped scallion, lemon juice, and Old Bay seasoning to a medium bowl.
- Step 4: Blend until well combined.
- Step 5: Fold in the grilled corn and drained crab meat.
- Step 6: Spread dip in a 1½-quart baking dish, and bake at 350°F until heated through, 45 min.
How to serve: I typically serve this dip with crusty bread or pita chips. You could also serve it with baguette slices, crackers, or corn chips.
Tara's top tips
Look for fresh lump crab meat. Often found near the meat and fish department in a sealed container.
Feel free to add more flavor including minced garlic, Worcestershire sauce, some hot sauce, a dollop of sour cream, chives, or lemon zest.
If you want to try this with other seafood, I would suggest a smoked white fish.
Equipment
A hand mixer makes easy work of the preparation.
An 8-by-8-inch baking dish, or 1½-qt baking dish, is perfect for this dip.
Make-ahead and storage
You can make this dip up to 2 days in advance. Wrap it well and store it in the fridge until you're ready to bake it.
Leftover dip should be covered and refrigerated. Enjoy within 2 days.
Charred corn tips
Instructions for grilling corn on the cob are above. But if corn isn't in season, or you don't have a grill, how do you char corn?
• Use a kitchen torch to char corn on the cob. Place the cobs on a baking sheet on the stove top, or in a skillet, and use the flame from the torch to char most of the kernels.
• You can also broil or sauté thawed frozen corn, or drained canned corn. To broil, spread the corn evenly on a baking sheet and broil until bits are dark and charred. To sauté, spread the corn out in a skillet over medium heat. Stir occasionally until the kernels have darkened and charred.
FAQ
Definitely! Canned crab is real crab, and it has great flavor. Just make sure to drain it well before adding it to the dip.
I highly recommend using real lump crab meat for this dip. You only need 6 ounces and most large grocery stores will have frozen, fresh, or canned options available that won't break the bank.
Imitation crab meat can be an enticing option, however it is typically highly processed, and you may end up sacrificing flavor if you go this route.
Yes. While it is most delicious served warm or room temperature, leftovers are still tasty eaten cold.
To get the beautiful charring and smokiness on each kernel, lay the cob on the grill grates up and down rather than across. Not only will they grill better, but they'll be easier to turn!
You can also use a kitchen torch to char the corn without turning on the grill.
More easy appetizer recipes
If you're still looking for party-pleasing appetizers, give these recipes a try:
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📖 Full Recipe
Hot Crab Dip (7 Ingredients)
Ingredients
- 3 ears fresh corn* (shucked)
- 8 ounces cream cheese (softened)
- ¼ cup mayonnaise
- ¼ cup chopped scallion
- 3 tablespoons fresh lemon juice
- 2 teaspoons Old Bay seasoning
- 1 can (6 ounces) crab meat (drained)
Instructions
- Grill three ears shucked fresh corn over high heat, turning occasionally until lightly charred on all sides, 10 to 15 min. Cut kernels from cobs.*
- In a medium bowl combine softened cream cheese, mayonnaise, chopped scallion, lemon juice, and Old Bay seasoning. Mix to combine.
- Then, gently fold in the grilled corn and drained crab meat.
- Spread mixture in a 1½-qt baking dish and bake at 350°F until heated through, 45 minutes. Serve sprinkled with extra scallions, alongside pita chips.
Notes
Nutrition Per Serving
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
Heather says
This makes me happy happy happy! Perfect for barbecues and summer parties, this is a great flavor combination and your pictures are beautiful. Super easy and super tasty
Tara says
Oh thank you!!
Mary Bench says
Looks delicious!!!!
Tessa says
I've been craving fresh corn all summer, and this crab dip sounds delicious!
Tan says
I made this for an appetizer party and served it with corn chips. I have had numerous comments on how great it tasted and recipes requests. It was gone very quickly.
I do have to admit that I did not cook the corn as directed, I cut it off the cob and cooked it in the frying pan. I have done it that way before and liked the flavor so decided to do it again with this recipe.
This is a great recipe, well done.
Tara Teaspoon says
That sounds delicious Tan, thank you for sharing your modifications. I always encourage readers to make changes to fit their preferences.
Grateful for you taking the time to comment and glad your friends enjoyed the dip.
Tara