Warm Crab Dip
This warm crab dip recipe is creamy, cheesy, and packed with irresistible crab meat. Serve it up with pita chips or crackers for the ultimate party appetizer!
This dip is a well loved appetizer. Everyone who likes seafood and tries this creamy crab dip, always remarks how delicious it is. Everyone.
It warm, creamy, cheesy, and chock full of crab meat. Pair it with some chips and it will become your new go-to app.
Need further proof at how good this dip is?
Whenever I bring the ingredients to our cousin’s house and make this dip, she says, “This is simply delightful,” which I find funny. And, no matter where I bring it – if people have had this hot crab dip before, they say, “This is the best batch, ever!” The funny part is: they are totally serious.
You can serve it with any cracker but I always bring Ritz Chips. It’s also delicious dipped with potato chips, tortilla chips, sliced baguette, pita bread, and don’t get me started on how scrumptious it is spread on toasted English muffins.
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Have extra crab dip? Try stuffing mushrooms with the dip and then wrapping the whole thing in bacon. Here’s the recipe.
Ingredients and substitutions
- Cream cheese – full fat. I’ve also made this with low fat but splurge as it’s much tastier with full fat.
- Mayonnaise – Again full fat, but you could make it with a lower fat mayo if you prefer. You could also substitute sour cream for the mayo.
- Garlic powder
- Onion powder
- Dijon mustard – not yellow mustard.
- Worcestershire sauce
- Horseradish – this is optional but so good in it.
- White wine – a dry white like Sauvignon Blanc or Pinot Grigio.
- Shredded cheese – This time around, I used Mexican cheese, but I usually use cheddar. Suit your taste, but shredded melts faster and more consistently.
- Crabmeat – You don’t need premium crab for this dip. Your guests won’t know the difference. I do like to sprinkle some premium lump crab meat on top though.
Helpful tips
- I don’t worry about totally melting the cream cheese with the mayonnaise because you will be heating it each time you add more ingredients.
- I have used different types of cheeses in this dip. My favorites are Mexican cheese and sharp cheddar.
- When you serve this dip and you want a pop of color, you can add chopped green onions on top.
- If there are any leftovers, you can store this dip in an airtight container in the refrigerator for up to two weeks. Or in the freezer for 2 months.
How to make warm crab dip
Pre-step
Get a medium saucepan, and a rubber spatula. Open the cans of crab meat and drain the liquid out of the meat.
Step one
Gather the ingredients – cream cheese, mayonnaise, garlic & onion powder, Worcestershire sauce, horseradish, crabmeat, white wine, and shredded cheese.
Step two
Add the cream cheese to the saucepan. Use a knife to cut it into chunks and then add mayonnaise on top of the cream cheese. (A)
Step three
Turn the heat on medium under the pan and stand there stirring it as the cream cheese melts. (B)
Step four
Add the spices, mustard, Worcestershire sauce, and horseradish. (C)
Step five
Stir to combine with the cream cheese mixture. (D)
Step six
Add the drained crab meat. (E) Fold the meat in until it is combined. Add the cheese. (F)
Step seven
Stir as the cheese melts. (G) It should be thick.
Step eight
Add the white wine to thin out the dip and stir until combined. It should still be thick but not too thick.
Add more wine if you want your dip thinner, but I find the amount I use to give it the perfect consistency. (H)
Transfer the warm crab dip to a serving bowl and add chips to some other bowls. Serve right away.
Delicious.
Let’s add some jumbo lump crab meat. This is optional.
Doesn’t it make you want to dip a chip in it? It does me.
And so I did.
I hope you enjoyed this warm crab dip recipe and just know that you HAVE to make it for the holidays. Your guests will thank you!
Other dips and appetizers
- Corn dip
- Beef chile con queso
- Bacon wrapped scallops
- Chili cheese dip
- Chorizo dip
- Pepperoni pizza dip
- Shrimp dip
And as always, may all your dishes be delish!
If you’ve tried this recipe, I’d love to know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!
Warm Crab Dip
Ingredients
- 2 packages cream cheese
- 1/2 cup mayonnaise
- 1 teaspoon dijon mustard
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons Worcestershire sauce
- 1 teaspoon horseradish
- 2 cans crabmeat (drained)
- 2 cups sharp cheddar cheese (shredded)
- 1/4 cup white wine (just enough to get it to the right consistancy)
Instructions
- Add cream cheese and mayo in a saucepan, heat on medium/low2 packages cream cheese, 1/2 cup mayonnaise
- Stir until almost melted.
- Add mustard, garlic powder, onion powder, horseradish, and Worcestershire sauce. Stir and heat for a few minutes.1 teaspoon dijon mustard, 2 teaspoons garlic powder, 1 teaspoon onion powder, 2 teaspoons Worcestershire sauce, 1 teaspoon horseradish
- Add crabmeat and heat and stir.2 cans crabmeat
- Add cheese and stir until it is melted or close to it.2 cups sharp cheddar cheese
- Add wine to thin and for taste.1/4 cup white wine
- Dip a chip in it.
- Smile
- Enjoy
Equipment
Notes
- I don’t worry about totally melting the cream cheese with the mayonnaise because you will be heating it each time you add more ingredients.
- I have used different types of cheeses in this dip. My favorites are Mexican cheese and sharp cheddar.
- When you serve this dip and you want a pop of color, you can add chopped green onions on top.
- If there are any leftovers, you can store this dip in an airtight container in the refrigerator for up to two weeks. Or in the freezer for 2 months.
Nutrition
From lighting up stages with her BA in theater to crafting delightful dishes and cocktails, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
This really looks and sounds wonderful! Love how easy it is to pull together!
Thank you Carol!
I have to make this for New Year’s Eve as my family loves crabmeat!
They are going to love it, Joyce. Thanks.
This recipe sounds awesome Elaine! I’ve got to try it!
It really is. Thanks so much for your comment Deb!
This recipe is so good! It’s a much-loved recipe now for my family!
Thank you Nancy! I appreciate it!
Such a decadent and delicious appetizer! Can’t stop eating this when it’s out!
Thanks so much Gina! We find it that way too. When I bring this to my cousin’s house, she can’t get enough of it and will take the leftovers and put it on bagels or english muffins. 🙂 Thanks for letting me know. I appreciate it.
I will make this with Lobster as an app. at my husband’s 80th birthday.
That’s perfect, Margaret. I make it with lobster too when I get some! And happy birthday to your hubby.
This is one amazing dip that I get always excited about when I come over to my friend’s house. She makes it super delicious. What I will do next time is I will make this recipe myself and surprise her when she visits me. Thank you for the recipe!
You’re welcome, Mahy! It’s such a favorite and it’s fun that you think so too.
I love how creamy and delicious this dip is!! I can’t wait to make it again!
I’m so glad to hear that, Jen! Thanks for letting me know!
i’m addicted to this creamy, cheesy, crab dip
Me too, Nancy! I’m glad I’m not alone. 😉 Thanks for your comment.
Now this is my kind of dip! 😉 Would be perfect to serve up for game day this weekend.
Hehe. Thanks, Carrie. It’s my cousins favorite and I love all dips so it’s my favorite too.
can you make this ahead of time and waEmilyit to bake?
You don’t bake it, Emily. It’s done all on the stovetop. And you can wait until right before you serve it. Takes very little time for it to be on the table and be enjoyed. Hope this helps.