This creamy hot crab dip recipe is loaded with sweet lump crab, gooey cheese, juicy corn, smoky bacon and spicy jalapeños. It’s an easy party appetizer that is sure to please all the seafood lovers at your next party!...

This creamy hot crab dip recipe is loaded with sweet lump crab, gooey cheese, juicy corn, smoky bacon and spicy jalapeños. It’s an easy party appetizer that is sure to please all the seafood lovers at your next party!

Why You’ll Love This Hot Crab Dip Recipe

We make this hot crab dip for every party and it always a huge hit. Here’s why you will love it:

Cheesy: Who doesn’t love a gooey, melty, cheesy and creamy dip? Flavorful: The flavors of salty, smokey bacon, crisp sweet corn and spicy jalapeños pair perfectly with the juicy crab meat! Easy: This recipe tastes like a day at the shore, but comes together in less time than it takes to pack a beach bag. Make Ahead: This creamy, cheesy dip is perfect for a party as you can prepare it up to a day in advance! Pop it into the oven right before your guests arrive!

Looking for more easy party friendly dips? Try my spinach and artichoke dip, creamy smoked fish dip or this easy taco beer cheese dip!

What You’ll Need

Most of the ingredients can be found right in your pantry, making this warm crab dip recipe super easy to whip together. For full ingredient amounts, scroll down to the recipe card.

Olive Oil: Any mild oil will do. Jalapenos: If you don’t like the heat, use a bell pepper instead. Garlic: Freshly minced, not the jarred stuff! Shallots: If you don’t have a shallot, a yellow onion works well. Lump Crab Meat: I like to use the real crab meat. Read on below for more details. Mayonnaise Sour Cream: You can swap this for cream cheese. Worcestershire sauce: If you’re out, try subbing a little soy sauce with a pinch of sugar for a similar flavor. Hot Sauce: You can add as much or as little as you like to adjust the heat. Corn: Fresh, frozen, or canned will all work fine! Cheese: I use a combination of shredded parmesan cheese and Monterey Jack, but shredded cheddar cheese would also be good! Seasonings: A little hot sauce with some salt and pepper is all you need!

What Type of Crab Meat Should I Use?

Picking out crab meat can be tricky. The less expensive option is called “imitation crab meat” but imitation it is! This fake crab meat is made from fish and is lacking a true sweet crab flavor. You’ll notice how much better it tastes if you get the real thing.

If you see “jumbo” lump crab meat, that will be bigger, more meaty pieces of crab. I don’t think it’s really worth the splurge for this recipe. I use plain old lump crab meat, which mixes big pieces and small pieces of meat. That’s exactly what we want in our dip!

How To Make Hot Crab Dip

Now that you know which crab meat to choose, you’re ready to get cooking. Served hot with crackers, this creamy crab dip will be the star of the party! For complete instructions, scroll down to the recipe card.

Saute: Sauté the jalapeños, garlic and shallots until tender. Combine: In a large bowl, stir to combine all the remaining ingredients and then stir in the jalapeño mixture. Bake: Transfer to a baking dish, top with cheese and bake! Told ya this was an easy dip! Serve: I like it with Ritz crackers, toasted French bread rounds, or tortilla chips.

Cooks’ Tips And Variations

This hot crab dip recipe is always a winner with me. It’s so simple to make but tastes extravagant. With a few tips and tricks, you’ll be enjoying this dip in no time.

Crab Meat: The quality of your crab meat will make a difference in the final taste. Like I said, no need to get the jumbo crab meat, but I’d steer clear of the imitation, too. Make Ahead: You can prepare this dip up to a day or two ahead. Instead of baking it, cover it with plastic wrap or foil and refrigerate it. 30 minutes before baking, remove the casserole dish from the fridge and let it warm up to room temperature. Then bake as directed! Old Bay: A sprinkle of Old Bay seasoning can add an extra pop of flavor! Try Chicken: If you or a guest has a seafood allergy, you can try using cooked and shredded chicken instead of lump crab meat. It’ll have a nice, corn chowdery flavor. Try Using Different Onions: If you can’t get shallots, try using green onions, scallions, or chives. Skip sautéing them, just stir them into he dip.

How To Store Leftover Hot Crab Dip

Store leftovers in an airtight container, in the refrigerator, for up to four days. I would not recommend microwaving this dip to reheat. The microwave can dry out the crab and ruin the texture.

Instead, place this creamy dip in an oven safe dish and bake in an oven at 350°F, for about 10 to 15 minutes and is hot throughout.

The post Hot Crab Dip appeared first on The Novice Chef.

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