Why I Love This Recipe

I love this recipe because it brings the flavors of a favorite restaurant appetizer right into my kitchen. The combination of cream cheese, sour cream, and mayonnaise creates a rich base, while the addition of cheddar and Parmesan cheeses adds depth. The lump crab meat provides a sweet, delicate seafood flavor that pairs perfectly with the creamy, cheesy mixture. It’s a crowd-pleaser that’s always a hit at gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 oz cream cheese, softened
½ cup sour cream
¼ cup mayonnaise
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp Old Bay seasoning
½ tsp garlic powder
½ tsp onion powder
¼ tsp cayenne pepper (optional, for spice)
1½ cups shredded cheddar cheese
½ cup grated Parmesan cheese
1 lb lump crab meat, drained and picked for shells
1 tbsp lemon juice
¼ cup chopped green onions
¼ cup chopped red bell pepper
¼ cup chopped fresh parsley (for garnish)
Tortilla chips, toasted baguette slices, or crackers (for serving)

Directions

Preheat the oven to 375°F (190°C). Lightly grease a baking dish with butter or cooking spray.
In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir until smooth and well blended.
Add the Worcestershire sauce, Dijon mustard, Old Bay seasoning, garlic powder, onion powder, and cayenne pepper. Mix thoroughly to incorporate the seasonings evenly.
Fold in the shredded cheddar cheese and Parmesan cheese. Mix until the cheeses are evenly distributed throughout the dip.
Stir in the chopped green onions, red bell pepper, and lemon juice.
Gently fold in the lump crab meat, being careful not to break up the pieces too much.
Transfer the mixture to the prepared baking dish, spreading it evenly.
Bake for 20–25 minutes, or until the dip is bubbly and golden brown on top.
Remove from the oven and sprinkle with chopped parsley for a fresh finish.
Serve hot with tortilla chips, toasted baguette slices, or crackers.

Servings and Timing

Servings: 8
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

Spicy Kick: Add diced jalapeños or a dash of hot sauce for extra heat.
Cheesy Crust: Sprinkle additional shredded cheese on top before baking for a golden, cheesy crust.
Seafood Medley: Mix in cooked shrimp or lobster for a seafood twist.
Cold Dip: Skip the baking step and chill the mixture for a cold crab dip option.

Storage/Reheating

I store any leftover crab dip in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in a 325°F (160°C) oven for about 10 minutes or microwave on 50% power in 30-second intervals until heated through. Freezing is not recommended, as the dairy components may separate upon thawing.

FAQs

Can I use imitation crab meat instead of lump crab meat?

Yes, I can use imitation crab meat as a substitute, though the flavor and texture will differ from using real lump crab meat.

What can I serve with this crab dip?

I like to serve this dip with tortilla chips, toasted baguette slices, crackers, or fresh vegetable sticks like celery and bell peppers.

Can I make this dip ahead of time?

Absolutely. I prepare the dip up to a day in advance, cover it, and refrigerate. When ready to serve, I bake it as directed.

How can I make this dip keto-friendly?

To make it keto-friendly, I use full-fat dairy products and serve the dip with low-carb dippers like cucumber slices or pork rinds.

Is there a way to make this dip spicier?

For added spice, I include extra cayenne pepper, diced jalapeños, or a splash of hot sauce to the mixture.

Conclusion

Joe’s Crab Shack Crab Dip is a rich, flavorful appetizer that’s sure to impress. With its creamy base, cheesy goodness, and succulent crab meat, it’s a dish I turn to for gatherings or when I crave a taste of the sea. Easy to prepare and always a hit, this dip brings the restaurant experience home.