Cheesy Crab Dip – Fresh lump crab meat is tossed with cream cheese, Old Bay seasoning, fresh lemon juice, and green onions and topped with mozzarella cheese before being baked to perfection. It’s a creamy, cheesy masterpiece, perfect for any event.

After my Lobster Bisque turned out so great, I was inspired to take on more seafood recipes that I used to shy away from in the past. Seafood is something that no longer intimidates me so I am ready to take on my next seafood adventure!

Today’s recipe was another dish that I was reluctant to try, at first. It has crab in it and crab was not something I grew up eating, well, except the occasional crab wonton that we would order with every Chinese meal. Yup, that’s right, no crab legs for me or even crab cakes.

But as I’ve matured, so has my palette. So when a group of us were trying to figure out some apps to share while out at a restaurant, crab dip came up. Instead of protesting like a 5 year old, I sat there and went along with what the group wanted. Who knows, maybe I’d be surprised?

And surprised I was! Looking at the ingredients, though, I really shouldn’t have been – cream cheese serves as the base with hints of lemon, Parmesan, and Old Bay seasoning. You really can’t go wrong with cream cheese in anything.

Now, I am here to bring you a version of this incredible crab dip that will satisfy even the pickiest eater.

Here is my Cheesy Crab Dip!

How to make this dip

This dip is served hot. Before it goes in the oven, all the ingredients are mixed together and then spread into a shallow baking dish. It’s really that easy! You can easily have this dip ready to eat in under 30 minutes.

There are a few components in this dip, but here are the major ones:

• Cream cheese – this serves as the base of the dip and give it its creamy texture
• Parmesan cheese – this gives the dip a bold, cheesy flavor
• Lemon juice – this freshens up the dip, tames the richness, and enhances the flavor of the crab meat
• Old Bay seasoning – this ingredient is key for adding tons of flavor. The dip is not the same without it
• Mozzarella cheese – this cheese it used to top the dip before baking. As it bakes, the cheese melts and makes this dip ultra cheesy
• Crab meat – and last but not least, this dip would not be the same without some fresh lump crab. I shredded it before adding to the dip to make sure there was crab in every bite

The dip is baked in the oven until it starts to bubble. Then, I broil it to get the cheese nice and bubbly on top.

Tips & Tricks

1. Make sure the cream cheese is softened so it easily mixes with the other dip ingredients.
2. Seafood doesn’t keep very long so don’t make this recipe too far ahead – it’ll last for 2 days MAX.
3. When broiling the dip, do not take your eyes off of it. The dip will quickly go from done to burnt if you don’t pay close attention.

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