Introduction

Joe’s Famous Crab Dip is a creamy, flavorful appetizer that’s perfect for gatherings or a cozy night in. Packed with tender lump crab meat and a blend of cheesy, tangy ingredients, this dip is sure to impress your guests.

The dish is a creamy baked casserole served in a round white ceramic dish with ribbed sides. The top layer is uneven with dollops of white sauce mixed with melted golden cheddar cheese, which is slightly browned in spots, creating a bubbly and textured surface. Small green parsley leaves are scattered over the top, adding a touch of color contrast. The dish rests on a wooden board, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb lump crab meat, drained
8 oz cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
1 cup shredded cheddar cheese
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
Fresh parsley, chopped, for garnish

Instructions

Step 1: Preheat the oven to 375°F (190°C).
Step 2: In a mixing bowl, combine the cream cheese, mayonnaise, sour cream, shredded cheddar cheese, lemon juice, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, and black pepper.
Step 3: Gently fold in the lump crab meat, being careful not to break up the crab too much to keep nice chunks in the dip.
Step 4: Transfer the mixture to a baking dish and spread it out evenly.
Step 5: Bake for 20–25 minutes, or until the top is bubbly and golden brown.
Step 6: Remove from the oven and garnish with freshly chopped parsley. Serve warm with crackers, pita chips, or fresh bread.

Tips & Variations

For extra richness, add a half cup of grated Parmesan cheese to the mixture.
Use fresh lemon juice to brighten the flavors instead of bottled for the best taste.
Swap out cheddar for smoked gouda or pepper jack for a different flavor profile.
If you prefer a spicier dip, include a pinch of cayenne pepper or chopped jalapeños.
Ensure the crab meat is well-drained to avoid a watery dip.

Storage

Store any leftover crab dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warm, or microwave in short intervals stirring in between. Avoid overheating to maintain creamy texture.

How to Serve

A round white ceramic dish filled with a baked dip that has a golden-brown, bubbly top layer with melted white cheese. The cheese layer is uneven, with small browned spots and scattered green herb pieces. Beneath the cheese, you can see a slightly red, saucy base peeking through around the edges. The dish rests on a folded red cloth on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned crab meat instead of lump crab?

Yes, canned crab meat can be used as a substitute, but fresh or lump crab will provide better texture and flavor. Drain canned crab well before adding to the dip.

Can I prepare the crab dip ahead of time?

Absolutely. Prepare the dip mixture and refrigerate it before baking. When ready, bake as directed. This makes it easy to serve a warm, fresh appetizer for your guests.