This southern 4-ingredient hot crab dip is exactly the kind of thing I bring to a neighborhood block party when I have zero extra brain space after a long workday but still want people to beg for the recipe. It’s creamy, a little tangy, packed with real crab, and it bakes up with that gorgeous golden-brown, bubbly top that everyone attacks with crackers the second it hits the table.
Bubbly hot crab dip fresh from the oven
This style of hot crab dip shows up at a lot of Southern get-togethers because it’s simple, rich, and uses pantry-friendly ingredients you probably already have. You stir everything in one bowl, bake it in a glass casserole dish, and in under 30 minutes you’ve got the most addictive bite on the table with almost no effort.
Serve this hot crab dip straight from the oven in the same glass casserole dish so you keep all those crispy browned edges. I like to set it out with sturdy butter crackers, toasted baguette slices, or tortilla chips so they can handle the thick, cheesy dip. It’s also great with celery sticks and bell pepper strips if you want something lighter on the table.
Party spread with hot crab dip and dippers
Pair it with easy party staples like a green salad, a bowl of mixed nuts, or a veggie tray so you’re not cooking a full spread. For drinks, anything crisp and cold works—sparkling water with lime, light beer, or a chilled white wine all play really nicely with the richness of the dip.
Southern 4-Ingredient Hot Crab Dip
Servings: 8
Ingredients
8 oz cream cheese, softened to room temperature
1 cup shredded sharp cheddar cheese, divided
1 cup mayonnaise
8 oz lump crab meat, drained and picked over for shells
Four simple ingredients for crab dip on the counter
Directions
Preheat your oven to 375°F (190°C). Lightly grease a small glass casserole dish (about 8×8 inches or similar) so the dip doesn’t stick and the edges can crisp up nicely.
In a medium mixing bowl, add the softened cream cheese, 3/4 cup of the shredded sharp cheddar cheese, and the mayonnaise. Using a spoon or spatula, mash and stir everything together until the mixture is smooth, thick, and well combined with no big lumps of cream cheese remaining.
Creamy crab dip base being mixed in a bowl
Gently fold in the lump crab meat, being careful not to break it up too much so you keep some nice big pieces in every scoop. Taste the mixture and, if you like, add a small pinch of salt and pepper, but keep in mind the cheese and crab are already salty, so go light.
Transfer the crab mixture to the prepared glass casserole dish and spread it into an even layer, smoothing the top with the back of your spoon so it bakes evenly. Sprinkle the remaining 1/4 cup shredded cheddar cheese evenly over the surface to help create a golden, crispy top.
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