Sandra This Paula Deen Crab Dip is a cheesy and creamy recipe, which is made with lump crab meat and cream cheese. It’s the perfect party appetizer, ready in about 30 minutes.
Paula Deen Crab Dip Recipe Ingredients
- 8 ounce package cream cheese, room temperature
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 cloves garlic, minced
- ¼ cup chopped green onion
- 1 1/2 teaspoons Old Bay seasoning
- 1/4 teaspoon salt (see notes)
- 1 teaspoons Worcestershire sauce
- ½ of a lemon, juiced
- 1 cup freshly shredded cheddar cheese, divided
- ½ teaspoon hot sauce, or more, to taste
- 1 pound fresh jumbo lump crab meat
How To Make Paula Deen Crab Dip
- Prep and Mix the Base: Preheat your oven to 350°F. In a mixing bowl, beat the room-temperature cream cheese until it is smooth. Stir in the mayonnaise, sour cream, garlic, green onion, Old Bay seasoning, salt, Worcestershire sauce, and lemon juice.
- Add Cheese and Crab: Add ¾ cup of the shredded cheddar cheese and the hot sauce to the bowl and mix until everything is smooth. Gently fold in the lump crab meat, being careful not to break it up too much.
- Bake Until Bubbly: Spread the mixture into a 9-inch pie dish or a similar-sized baking pan. Sprinkle the remaining ¼ cup of cheddar cheese on top. Bake for about 20 minutes, or until the top is golden and the dip is hot and bubbly around the edges.
- Serve Warm: Serve the crab dip warm with your favorite dippers.
Recipe Tips
- What’s the best crab to use? The most important tip is to use fresh, high-quality jumbo lump crab meat. It’s the star of the show, and its sweet flavor and large chunks make a world of difference. You can usually find it in the refrigerated seafood section of your grocery store.
- How to get a super creamy dip? It is essential to use cream cheese that is fully softened to room temperature. This is the secret to a perfectly smooth, creamy, and lump-free base when you mix it.
- Can I make this ahead of time? Absolutely! This dip is perfect for making ahead. You can prepare the entire dip, spread it in the baking dish (without the final cheese topping), cover it, and store it in the refrigerator for up to 2 days. When ready to serve, top with the remaining cheese and bake as directed, adding a few extra minutes to the bake time.
- Can I serve this cold? Yes, this recipe is also delicious served as a cold crab dip. Simply prepare the dip as instructed, but don’t bake it. Just cover and chill it in the refrigerator for at least an hour before serving.
What To Serve With Crab Dip
This rich and creamy dip is a party classic. It’s perfect for serving with a variety of dippers, such as:
- Sliced, toasted sourdough bread or baguette
- Sturdy crackers (like water crackers or Triscuits)
- Tortilla chips
- A platter of cold, crunchy vegetables like celery, carrots, and bell pepper strips
How To Store Crab Dip
- Refrigerate: Store leftover crab dip, covered, in the fridge for up to 3 days.
- Reheat: You can rewarm the dip gently in the microwave or in a 350°F oven until it is heated through.
Crab Dip Nutrition Facts
- Serving: 1 serving
- Calories: 304kcal
- Carbohydrates: 5g
- Protein: 22g
- Fat: 22g
- Sodium: 1156mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. For a crockpot version, add the mixed dip to a small slow cooker and cook on the LOW setting for 1-2 hours, or until it is completely heated through and bubbly, stirring occasionally.
While fresh lump crab meat is highly recommended for the best flavor and texture, you can use canned crab meat if absolutely necessary. Be sure to drain it very well and pick through it to remove any bits of shell or cartilage.
As written, it has a very mild heat from the hot sauce. You can easily adjust the spice level by adding more hot sauce to your taste, or by adding a pinch of cayenne pepper to the mixture.
Try More Recipes:
Paula Deen Crab Dip Recipe
Description
A classic, hot and cheesy party dip that’s incredibly rich, creamy, and loaded with chunks of fresh lump crab meat and savory seasonings.
Ingredients
Instructions
- Preheat oven to 350°F. In a mixing bowl, beat the softened cream cheese until smooth.
- Stir in the mayonnaise, sour cream, garlic, green onion, Old Bay, salt, Worcestershire, and lemon juice.
- Mix in ¾ cup of the cheddar cheese and the hot sauce until smooth.
- Gently fold in the lump crab meat.
- Spread the mixture into a 9-inch pie dish and sprinkle the remaining cheddar cheese on top.
- Bake for about 20 minutes, until the top is golden and the dip is bubbly.
Notes
- The most important tip for this recipe is to use fresh, high-quality lump crab meat for the best flavor and texture.
- For a perfectly smooth and creamy base, ensure your cream cheese is fully softened to room temperature before mixing.
- Be very gentle when you fold in the crab meat; you want to keep those delicious lumps as intact as possible.
- This dip is a perfect make-ahead appetizer; you can assemble it a day in advance and then bake it just before your guests arrive.
