This easyCrab Dip, made with real lump crab meat, is rich and creamy dip full of delicious flavors! This cheesy party appetizer is baked and bubbly in 30 minutes and is a scoopable delight that your guests will love!
1tablespoonOld Bay seasoningor other seafood seasoning
1teaspoonhot sauceoptional
1cupColby jack cheeseshredded ,divided
1cupMonterey jack cheeseshredded ,divided
¼cupgreen onionsthinly sliced plus more for garnish
8ounceslump crab meat
Instructions
Preheat oven to 350° F and grease a baking dish with nonstick cooking spray. (8 or 9 inch)
In a large mixing bowl, add the cream cheese, sour cream, lemon juice, seafood seasoning, (and hot sauce if using) and mix together.
8 ounces cream cheese, ½ cup sour cream, 2 tablespoons lemon juice, 1 tablespoon Old Bay seasoning, 1 teaspoon hot sauce
Add in ½ cup each of both cheeses and the sliced green onions.
1 cup Colby jack cheese, 1 cup Monterey jack cheese, ¼ cup green onions
Then add in the crab meat and gently stir to combine.
8 ounces lump crab meat
Pour the crab mixture into the baking dish and top with the remaining cheese.
1 cup Colby jack cheese, 1 cup Monterey jack cheese
Bake uncovered for 30-35 minutes or until bubbling and hot.
Garnish with more green onions and serve with tortilla chips, pita chips or sliced baguette.
Notes
Crab dip is best enjoyed on the day it is made but it can be stored in an airtight container in the refrigerator for up to two days.Shredding cheese off a block if the best for creamy melted cheese but you can use pre shredded it may just not be as creamy due to the added non-caking agents used.Use cheddar cheese, Jalapeño Monterey Jack, or American cheese cheese if desired.Use any kind of crab that you'd like. Lump crabmeat, blue crab, jumbo lump or claw meat or “crab special” from a can or fresh from the seafood department. Just not imitation crab meat.Use light or full fat sour cream or plain greek yogurt.