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!
8ozimitation crab meat(pollock, chopped or shredded)
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Instructions
Prep & Mix The Dip
Preheat your oven to 350℉ (170℃/Gas Mark 4).
Add 8 oz cream cheese¼ 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
Tips:
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.
Storing:
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.