Creamy Crab Dip with Crackers (Printable)
Savory baked crab dip loaded with lump crab meat, herbs, and served warm with crunchy crackers and crostini.
# What You Need:
→ Crab Dip Base
01 - 8 oz cream cheese, softened
02 - 1/2 cup sour cream
03 - 1/4 cup mayonnaise
04 - 1 tsp Dijon mustard
05 - 1 tsp Worcestershire sauce
06 - 1/2 tsp hot sauce
→ Crab and Cheese
07 - 1 1/2 cups lump crab meat, drained and picked over
08 - 1/2 cup shredded mozzarella cheese
09 - 1/4 cup grated Parmesan cheese
→ Vegetables and Seasonings
10 - 2 green onions, finely sliced
11 - 1/2 red bell pepper, finely diced
12 - 2 tbsp fresh parsley, chopped
13 - 1/2 tsp garlic powder
14 - 1/2 tsp Old Bay seasoning
15 - 1/4 tsp black pepper
16 - 1/4 tsp salt
→ For Serving
17 - 1 baguette, sliced into 1/2-inch pieces
18 - 2 tbsp olive oil
19 - 1 box assorted crackers
# How To Make It:
01 - Preheat the oven to 375°F.
02 - In a medium bowl, combine the cream cheese, sour cream, mayonnaise, Dijon mustard, Worcestershire sauce, and hot sauce. Mix until completely smooth.
03 - Gently fold in the crab meat, mozzarella, Parmesan, green onions, red bell pepper, parsley, garlic powder, Old Bay seasoning, black pepper, and salt until just combined.
04 - Transfer the mixture to a 1-quart baking dish and smooth the top evenly.
05 - Bake for 20 minutes or until the dip is hot and bubbling, and the top is lightly golden.
06 - While the dip bakes, arrange baguette slices on a baking sheet, brush lightly with olive oil, and bake in the oven for 8–10 minutes or until golden and crisp, turning once halfway through.
07 - Serve the warm crab dip immediately with crackers and crostini on the side.
# Expert Suggestions:
01 -
- The lump crab meat stays tender and sweet, never tough or stringy, because it is folded in gently rather than beaten into the base
- This dip strikes that perfect balance between creamy and chunky, so every bite feels substantial without being heavy
- It serves a crowd beautifully and actually tastes better when made ahead, giving you one less thing to stress about when guests arrive
02 -
- Over mixing the crab meat will break it into tiny shreds that disappear into the dip, so fold it in gently and stop the moment it is combined
- The dip will continue to carryover cook for a few minutes after leaving the oven, so pull it when the cheese is melted and bubbling, not browned
- Crostini can be made a day ahead and stored in an airtight container, then refreshed in a warm oven for 3 minutes before serving
03 -
- Pick through the crab meat over a dark surface or plate so you do not miss any translucent shell fragments
- Let the dip rest for at least 5 minutes after baking so it sets up slightly and is not too runny
- Grate your own Parmesan because the preshredded variety contains cellulose that prevents proper melting