Name: Baked Crab Dip with Lemon and Sharp Cheddar
Prep time: 15 min
Cook time: 27 min
Total time: 47 min
Ingredients: 225 g pasteurized cooked lump crab meat, drained; 170 g full-fat cream cheese, softened; 85 g plain Greek yogurt; 100 g sharp cheddar, grated, divided; 20 g scallions, thinly sliced; 15 g lemon juice; 3 g Dijon mustard; 2 g smoked paprika; 1 g ground black pepper; 1 g fine sea salt

This baked crab dip puts the crab first: the cheese makes it scoopable, while lemon and scallions keep each bite bright. It belongs in a shallow dish so the middle heats through before the cheese at the rim darkens. Serve it warm as an appetizer for a holiday gathering or a weekend meal.

Table of Contents

Ingredients and substitutions

225 g pasteurized cooked lump crab meat, drained
170 g full-fat cream cheese, softened
85 g plain Greek yogurt
100 g sharp cheddar, grated, divided
20 g scallions, thinly sliced
15 g lemon juice
3 g Dijon mustard
2 g smoked paprika
1 g ground black pepper
1 g fine sea salt

Look for refrigerated pasteurized cooked lump crab and keep it cold until you use it. Smaller cooked crab pieces work but give a more even texture. Drain thoroughly so the mixture stays thick. Plain Greek yogurt gives the base tang; full-fat sour cream can replace it by weight. Choose cheddar made with microbial rennet if you need it to suit your dietary requirements.

How to make baked crab dip

1. Mix the creamy base

Heat the oven to 190°C (375°F). Stir the cream cheese, yogurt, 70 g cheddar, scallions, lemon juice, mustard, paprika, pepper and salt until evenly combined.

Cream cheese, yogurt, grated cheddar and scallions mixed in a bowl

2. Fold in the crab

Pick over the drained crab for shell fragments. Fold it through the base with a wide spatula, leaving some lumps intact. Spread in a shallow 20 cm (8-inch) baking dish and scatter the remaining 30 g cheddar over the top.

Lump crab folded into a creamy cheese base with a spatula

3. Bake until hot

Bake for 22–27 minutes, until bubbling at the edges and 74°C (165°F) in the center. Rest for 5 minutes, then serve warm.

Baked crab dip with bubbling edges and golden cheddar

How to keep the crab in distinct bites

Start with pasteurized, fully cooked crab from a reputable source and keep it cold until needed. Drain it in a fine sieve instead of pressing hard with a spoon; pressure can break the larger lumps into fine shreds. Spread the drained meat on a clean plate and check for shell fragments, then add it to the bowl last. If you use a mixture of lump and smaller pieces, save the larger pieces for the final fold so they stay visible when you scoop the dip.

Mix the cream cheese with the yogurt until there are no dense pockets before stirring in the seasonings. A flexible spatula can press small cream-cheese lumps against the side of the bowl. Grate the cheddar yourself if you can: it melts evenly, and the portion stirred into the dip seasons the base while the smaller portion browns on top. Taste the base before adding the crab if you are substituting a saltier cheddar, and adjust the salt only if needed.

Use a shallow dish so the center heats through while the cheese browns. A deep bowl takes longer to heat, even when its edges already bubble. Insert the thermometer into the middle of the dip without touching the bottom. If the surface is ready before the center reaches 74°C (165°F), cover it loosely with foil and continue baking. The short rest makes the first scoop easier to handle and lets the cheese settle.

When serving baked crab dip for a party, pair a sturdy scoop such as toasted baguette with something fresh, like chilled cucumber. If the dip will sit out for more than a short serving period, keep it at 60°C (140°F) or hotter, or put out small portions and keep the rest safely hot until needed.

Troubleshooting

If the dip is watery, start by checking how much liquid was packed with the crab. Let the meat drain in a sieve before adding it. If the cheese browns early, loosely tent the dish until the center reaches temperature. Mixing hard after adding the crab breaks the lumps; fold only until you no longer see big pockets of plain base.

Serving ideas

Offer sturdy crackers, toasted bread, cucumber rounds or bell pepper strips. Put the dip out in a small dish and replenish it with a fresh hot portion for a longer gathering. Keep sides separate so guests can choose how they scoop it.

Storage

Refrigerate in a shallow covered container within two hours of cooking or removal from hot holding, or within one hour above 32°C (90°F). Use within three days. Reheat only the portion you need to 74°C (165°F). The dairy base can separate after freezing, so refrigerating is preferable. See FoodSafety.gov’s temperature guide.

Frequently asked questions

Can I make it ahead?

Yes. Assemble, cover and refrigerate for up to one day before baking, within the crab package date. A cold dish may need a few extra minutes; check the center with a thermometer.

Can I use shelf-stable cooked crab?

Yes, if the can is intact and within date. Drain it well and check for shell before folding it into the base.

Make it for your next gathering

For a warm baked crab dip that stays creamy and still tastes like crab, use a shallow dish, fold the meat in gently and check the center temperature before serving.

More from Platewiser: jalapeno popper dip · waldorf salad · spinach mushroom quiche · baked macaroni and cheese.