Hot Baked Crab Dip that's hot n' creamy , chunky n' delicious , addicting n' cheesy on


Course: Appetizer, Dips
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8 servings
Calories: 340 kcal

The quality of the crab meat makes all the difference for the flavor. Some canned crab is really mushy, while others have big chunks of crab. If you're using canned crab that's watery, you should consider adding double the crab for more flavor. Even if you have a good crab meat that isn't watery, but love a prominent crab taste, add as much crab to the recipe as you'd like. Please read recipe post for more recipe details and photos.



  • 6.5 ounces lump crab meat * see headnote , drained if necessary
  • 8 ounces cream cheese (1 package) softened
  • 2 teaspoons fresh lemon juice
  • 1/2 medium onion , diced
  • 2 teaspoons Worcestershire sauce
  • 1 cup mayonnaise
  • 1/2 cup freshly grated parmesan cheese
  • 1 teaspoon fresh cracked black pepper
  • 4 green onions , chopped

Serve dip with chips, crackers, bread or for Gluten Free serve with vegetables.


  1. Pre-heat oven to 375°F.
  2. In large bowl, combine cream cheese, lemon juice, onion, worcestershire, mayo, parmesan cheese, black pepper and green onions.
  3. Gently fold in lump crab meat until it's combined into the cheese mixture.
  4. Add the crab dip mixture into a medium casserole or baking dish.
  5. Bake crab dip for about 35-45 minutes or until top is golden brown.
  6. Allow to cool for at least 20 minutes before serving. Serve with your favorite chips, crackers, bread or vegetables.