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Cheesy Hot Crab Dip

Who doesn't love warm crab dip! It will have you wanting more. Serve with your favorite type of chips or bread.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine American
Servings 12 people
Calories 1631.2 kcal

Equipment

  • 1 Mixing Bowl
  • 1 Rubber Spatula or Mixing Spoon
  • 1 Oven-Safe Baking Dish Approx. 8x8 inch or similar
  • 1 Oven With broiler function
  • 1 Measuring Spoons For accurate seasoning

Ingredients
  

Main

  • 1 8 ounce package cream cheese, softened
  • ½ cup shredded Parmesan cheese
  • 2 teaspoons hot sauce
  • 1 teaspoon seafood seasoning such as Old Bay®
  • 1 teaspoon garlic powder
  • 1 pinch ground black pepper
  • 1 16 ounce can crabmeat
  • 1 medium green bell pepper diced
  • 1 medium red bell pepper diced
  • ½ cup diced sweet onion
  • 2 tablespoons shredded Parmesan cheese or to taste

Instructions
 

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Combine cream cheese, 1/2 cup Parmesan cheese, hot sauce, seafood seasoning, garlic powder, and black pepper in a bowl; stir to combine.
  • Drain crab; pick out and discard any shells. Add crab to cream cheese mixture, along with bell peppers and onion; mix thoroughly. Transfer into a baking dish and sprinkle with remaining Parmesan.
  • Bake in the preheated oven until bubbly, about 20 minutes. Turn on the broiler and broil until the top is a nice golden brown color, about 5 minutes.

Notes

For optimal flavor and texture, ensure your cream cheese is at room temperature before mixing to achieve a truly smooth base. Thoroughly draining the canned crab is crucial to prevent a watery dip; gently press out excess liquid. Meticulously check for any shell fragments in the crabmeat. To elevate the dip, consider a dash of dry sherry or Worcestershire sauce, or a squeeze of fresh lemon juice to brighten the flavors. When broiling, monitor closely as the cheese can brown quickly to prevent burning while achieving a perfect golden crust. Serve immediately with toasted baguette or sturdy crackers.