| |

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!

A hand holding a chip with crab dip on it held over the bowl of dip

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.

Save This Recipe form

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

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.

We are a participant in Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. #CommisionsEarned. You can read my disclosure here.

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.
A blue bowl filled with a creamy dip
Photo Credit: Dishes Delish.

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.

Ingredients for the dip - cream cheese, mayo, spices, crabmeat, wine, horseradish, Worcestershire sauce, and 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)

Cream cheese and mayo in a pan and then heated to melting

Step four

Add the spices, mustard, Worcestershire sauce, and horseradish. (C)

Step five

Stir to combine with the cream cheese mixture. (D)

Garlic powder, onion powder, mustard, Worcestershire sauce, and horseradish in the cream cheese and then mixed

Step six

Add the drained crab meat. (E) Fold the meat in until it is combined. Add the cheese. (F)

Crabmeat added to the cream cheese, mixed and then shredded cheese added

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)

The cheese melting in the pan and then it totally mixed with a green spatula

Transfer the warm crab dip to a serving bowl and add chips to some other bowls. Serve right away.

Chips in bowls behind the dip in a blue bowl on a wooden table

Delicious.

A board with the blue bowl of dip and chips

Let’s add some jumbo lump crab meat. This is optional.

Lump crab on sprinkled on the dip with chips in other bowls

Doesn’t it make you want to dip a chip in it? It does me.

A hand holding a chip with crab dip on it held over the bowl of dip

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

And as always, may all your dishes be delish!

If you’ve tried this recipe, I’d love to know your thoughts in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!

Blue bowl filled with the creamy dip with chips in bowls and on the table

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!
5 from 11 votes
Print Pin Rate
Course: Appetizer
Cuisine: Seafood
Keyword: crab appetizer, crab dip, warm crab dip
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 cups
Calories: 330kcal

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/low
    2 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
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!

Notes

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.

Nutrition

Serving: 0.25cup | Calories: 330kcal | Carbohydrates: 10g | Protein: 32g | Fat: 79g | Saturated Fat: 37g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 209mg | Sodium: 1485mg | Potassium: 388mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 2120IU | Vitamin C: 5mg | Calcium: 549mg | Iron: 1mg
Get new recipes in your inbox!Click here! to sign up for our newsletter
Website | + posts

From lighting up stages with her BA in theater to food journalist, 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.

Similar Posts

22 Comments

    1. 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.

    1. That’s perfect, Margaret. I make it with lobster too when I get some! And happy birthday to your hubby.

  1. 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!

        1. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating