Hot imitation crab dip is a rich and cheesy chip or cracker dip that is easy to make, is perfect for parties, and always gets rave reviews! This warm seafood dip can be whipped up in under 30 minutes with just a handful of ingredients. You can even mix your crab dip in advance and bake it before the party so it's hot and fresh!
Jump to:
Budget-Friendly Crab Dip For Parties
I'm a huge fan of easy party appetizers that lessen the stress of hosting, and this super cheesy baked crab dip does just that. Just combine the handful of ingredients, bake until golden and bubbling, and serve!
This dip is delectable with chips or crackers, and the leftovers make an awesome sandwich seafood spread. Imitation crab meat (made from pollock) is delicious and convenient, though you could always make it with real crab meat, too!
🥘 Ingredients
- Cream Cheese - 8 ounces of cream cheese softened at room temperature or a cream cheese substitute.
- Sour Cream - ¼ cup of sour cream or a sour cream substitute.
- Mayonnaise - ¼ cup of mayo or a mayonnaise substitute.
- Lemon Juice - 1 teaspoon of lemon juice or a lemon juice substitute.
- Cajun Seasoning - 1 teaspoon of Cajun seasoning. See my Cajun seasoning recipe, or use your favorite brand.
- Cheddar Cheese - ¾ cup of shredded cheddar cheese.
- Dried Chives - 2 tablespoons of dried chives or parsley.
- Hot Sauce (optional) - ½ teaspoon of hot sauce or more to taste. I used Tobasco this time, but Frank's Red Hot, Cholula, and Louisiana are all great options.
- Imitation Crab Meat - 8 ounces of chopped or shredded imitation crab meat (pollock).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Hot Imitation Crab Dip
This seafood dip is as easy as mixing and popping the ingredients in the oven. Grab your measuring utensils, a mixing bowl, a silicone spatula, and a baking dish to get started!
One batch of this baked dip makes about 8 servings, so it's perfect for potlucks!
Prep & Mix The Dip
Step 1: Preheat. Preheat your oven to 350℉ (170℃/Gas Mark 4).
Step 2: Mix. Add 8 ounces (226.8 grams) of softened cream cheese, ¼ cup (57.5 grams) of sour cream, ¼ cup (56 grams) of mayonnaise, and 1 teaspoon (4.9 milliliters) of lemon juice to a large mixing bowl and stir to combine.
Step 2: Add cheese and seasoning. Mix in ¾ cup (84.75 grams) of shredded cheddar cheese, 1 teaspoon (2 grams) of Cajun seasoning, 2 tablespoons (0.5 grams)of dried chives, and the optional ½ teaspoon (2.46 milliliters) of hot sauce if using.
Step 3: Fold in the crab. Next, gently fold in the chopped 8 ounces (226.8 grams) of imitation crab meat until evenly dispersed.
Bake & Serve
Step 4: Bake. Transfer the crab dip to a baking dish and bake at 350℉ (170℃/Gas Mark 4) until bubbling hot around the edges.
Step 5: Enjoy. Remove from oven and serve immediately. Arrange with chips or crackers for dipping.
💭 Angela's Pro Tips & Recipe Notes
- Of course, jumbo lump crab meat can be swapped for imitation crab meat if you have access to the real thing.
- Old Bay seasoning or lemon pepper can be used instead of the Cajun seasoning, but I prefer the kick of Cajun!
- Use flaked imitation crab meat or imitation crab sticks and chop them up. For varying textures, try a combination of both.
- You can make the dip in advance, cover it, and refrigerate it for up to 48 hours before baking. Stir it gently before you pop it in the oven and bake as directed.
>>>>See all of my recipes here<<<<
🥡 Storing & Reheating
Once cooled, transfer your crab dip to an airtight container and refrigerate for up to 4-5 days.
Reheating
Add the crab dip to a baking dish and bake at 350℉ (170℃/Gas Mark 4) for 10-15 minutes or until warmed through.
🍽️ What To Serve With Hot Imitation Crab Dip
The most common, and my personal favorite, pairing for this crab dip is a big batch of crispy tortilla chips! Your favorite crackers, toasted crostinis, or even fresh carrots or celery sticks would be delicious!
1. Coctel de Camarones
The spicy tomato sauce in this Mexican shrimp cocktail pairs well with the creamy seafood flavors of the dip to round out a great appetizer spread!
2. Flatbread
This soft, no-yeast flatbread is incredibly simple and can be sliced into triangles for easy spreading or dipping!
3. Baked Avocado Fries
Crispy breaded and baked avocado fries would be even tastier as a vessel for cheesy crab dip!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!
📖 Recipe Card
Hot Imitation Crab Dip
Ingredients
- 8 oz cream cheese (softened, at room temperature)
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 teaspoon lemon juice
- 1 teaspoon Cajun seasoning
- ¾ cup cheddar cheese (shredded)
- 2 tablespoon dried chives (or parsley)
- ½ teaspoon hot sauce (optional, to taste)
- 8 oz imitation crab meat (pollock, chopped or shredded)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Prep & Mix The Dip
- Preheat your oven to 350℉ (170℃/Gas Mark 4).
- Add 8 oz cream cheese ¼ cup sour cream, ¼ cup mayonnaise, and 1 teaspoon lemon juice to a large mixing bowl and stir to combine.
- Mix in ¾ cup cheddar cheese, 1 teaspoon Cajun seasoning, 2 tablespoon dried chives, and the optional ½ teaspoon hot sauce if using.
- Next, gently fold in the chopped 8 oz imitation crab meat until evenly dispersed.
Bake & Serve
- Transfer the crab dip to a baking dish and bake at 350℉ (170℃/Gas Mark 4) until bubbling hot around the edges.
- Remove from oven and serve immediately. Arrange with chips or crackers for dipping.
Notes
- Of course, jumbo lump crab meat can be swapped for imitation crab meat if you have access to the real thing.
- Old Bay seasoning or lemon pepper can be used instead of the Cajun seasoning, but I prefer the kick of Cajun!
- Use flaked imitation crab meat or imitation crab sticks and chop them up. For varying textures, try a combination of both.
- You can make the dip in advance, cover it, and refrigerate it for up to 48 hours before baking. Stir it gently before you pop it in the oven and bake as directed.
- Once cooled, transfer your crab dip to an airtight container and refrigerate for up to 4-5 days.
- To reheat, add the crab dip to a baking dish and bake at 350℉ (170℃/Gas Mark 4) for 10-15 minutes or until warmed through.
Anonymous says
Just like I remember my Aunt making for holidays in the 70's and 80's! We aren't a spice-loving family so I used part old bay and part of our favorite seasoning, Buck's Seasoning, and added just a bit of garlic. Delicious!