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Appetizer - Hot Crab Dip Supreme

A rich and creamy baked dip made with lump crab meat, zesty lemon, bold spices, and gooey white Cheddar cheese — perfect for any party or cozy night in.

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🕒 Prep & Cook Time

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Rest Time: 10 minutes
  • Total Time: 45 minutes
  • Servings: 24 (appetizer-sized portions)

🧂 Ingredients

  • Cream Cheese: 2 (8 oz / 226g) packages, at room temperature
  • Sour Cream: ⅓ cup (80ml)
  • Mayonnaise: ⅓ cup (80ml)
  • Ketchup: ¼ cup (60ml)
  • Worcestershire Sauce: 2 teaspoons (10ml)
  • Garlic: 2 cloves, minced
  • Lemon: Zest and juice of 1 lemon
  • Seafood Seasoning (e.g., Old Bay): 2 teaspoons (4g)
  • Paprika: 2 teaspoons (4g)
  • Hot Sauce: 1 teaspoon (5ml)
  • Black Pepper: 1 teaspoon (2g), freshly ground
  • Cayenne Pepper: ¼ teaspoon (or more to taste)
  • White Cheddar Cheese: 6 oz (170g), shredded and divided
  • Salt: To taste
  • Green Onions: ½ cup (50g), sliced
  • Lump Crab Meat: 1 lb (450g)

🔥 Directions

  1. Preheat Oven
    Preheat your oven to 450°F (230°C).

  2. Prepare the Base
    In a large mixing bowl, combine:

  3. 2 packages of cream cheese
  4. ⅓ cup sour cream
  5. ⅓ cup mayonnaise
  6. ¼ cup ketchup
  7. 2 tsp Worcestershire sauce
  8. 2 minced garlic cloves
  9. Zest and juice of 1 lemon
  10. 2 tsp seafood seasoning
  11. 2 tsp paprika
  12. 1 tsp hot sauce
  13. 1 tsp freshly ground black pepper
  14. ¼ tsp cayenne pepper
  15. 4 oz (115g) of the shredded Cheddar cheese

Mix well until smooth. Taste and season with salt.

  1. Add the Crab & Onions
    Gently fold in:
  2. ½ cup sliced green onions
  3. 1 lb lump crab meat

Use a spatula to combine without breaking up the crab too much.

  1. Assemble & Top
    Transfer the mixture to a baking dish or deep pie dish.
    Sprinkle with the remaining 2 oz (55g) of shredded Cheddar cheese and a dash more cayenne pepper on top.

  2. Bake
    Bake uncovered at 450°F (230°C) for 20 minutes, or until the dip is bubbly and golden around the edges.

  3. Rest & Garnish
    Allow to rest for 10 minutes before serving.
    Garnish with extra green onions and another sprinkle of cayenne if desired.

🍽️ Serving Suggestions

Serve with: - Toasted baguette slices - Crackers - Tortilla chips - Celery or cucumber sticks

2x Recipe (Serves 48)

To make a double batch, use the following amounts and bake in two separate dishes or one large casserole:

  • Cream Cheese: 4 (8 oz / 226g) packages
  • Sour Cream: ⅔ cup (160ml)
  • Mayonnaise: ⅔ cup (160ml)
  • Ketchup: ½ cup (120ml)
  • Worcestershire Sauce: 4 teaspoons (20ml)
  • Garlic: 4 cloves, minced
  • Lemon: Zest and juice of 2 lemons
  • Seafood Seasoning: 4 teaspoons (8g)
  • Paprika: 4 teaspoons (8g)
  • Hot Sauce: 2 teaspoons (10ml)
  • Black Pepper: 2 teaspoons (4g)
  • Cayenne Pepper: ½ teaspoon (or more to taste)
  • White Cheddar Cheese: 12 oz (340g), shredded and divided
  • Salt: To taste
  • Green Onions: 1 cup (100g), sliced
  • Lump Crab Meat: 2 lb (900g)

Baking Tip:
Still bake at 450°F (230°C) for around 22–25 minutes, checking that the center is bubbling hot.

📊 Nutrition (per serving of original recipe)

  • Calories: 155
  • Fat: 12g (Saturated: 6g)
  • Cholesterol: 48mg
  • Sodium: 280mg
  • Carbohydrates: 6g (Sugar: 3g, Fiber: 1g)
  • Protein: 7g
  • Calcium: 102mg
  • Potassium: 164mg
  • Vitamin C: 19mg