Bubbly Hot Crab Dip
A bubbly hot crab dip that tastes just like a deconstructed crab rangoon! You can serve this hot crab dip with wonton strips or tortilla chips! The perfect appetizer for a New Years Eve party, Christmas, or the Super Bowl! It’s sure to be a hit!
Chipin’ and hot crab dip (dippin’?) on repeat today.
I don’t even know what to say about that statement. Let’s just move along. I am totally over the moon about this crab dip recipe and I cannot wait for you to make this! It’s kinda obvious, isn’t it? It’s melty and gooey on top from all that wonderful cheese. Inside you get a creamy, crab explosion with tons of asian flavors. It’s basically a deconstructed crab rangoon. Also, can we just talk about how a crab rangoon dip is a million times easier to make that actual crab rangoon puffs? Your girl right here has zero patience when it comes to scarfing down crab rangoon puffs.
Imagine this for half a second. You’re having a party. Close friends and family. You pull this bad boy out of the oven and gently place it with the other appetizers. You give a little holler that there’s hot crab dip on the table. Watch the people come running. You watch that friend of yours, you know the bold one. Straight chip dippin’ into that hot crab dip. Total savage. Didn’t even put it on his/her plate. But then the next person follows. And all of a sudden you look down and it’s flippin’ gone. IT’S ALL GONE because it’s crazy holiday season and people have a soft spot of hot dips and this one delivers on all those cheesy, gooey levels.
Real talk: this became lunch right after I shot these pictures. I had a salad with my name on it that conveniently slipped my mind.
I am not mad at that.
But don’t worry, I also shared a bunch with family and tucked some in the fridge for the traveling hubby. Though I could’ve easily binged on the entire thing. Gotta say, it was a hit all round. I may have even felt a tinge of guilt for not doubling the recipe because it disappeared a little too quickly. Note to self, when it doubt, double a hot crab dip recipe.
I’m going to be honest with you here, it takes just minutes to whip this hot crab dip which could prove to be a little dangerous. Especially for those of us that have food obsessions. You’re looking at 10 minutes of prep time and in the ballpark of 20 minutes for baking. Know that i’m being extra generous with the prep time because all you’re really doing is thinly slice the scallions and mix everything together in a bowl with hand beaters or in a stand mixer.
We’re mixing together the cream cheese, sour cream, and half and half first. This will loosen up the cream cheese so it’s easy to add the remaining ingredients. I used sour cream in this recipe but know that this would also work with greek yogurt if you wanted to make it a little lighter. You could even get away with using low-fat cream cheese. Just don’t use the fat-free stuff, I don’t even think it’s worth it. Once the cheese is smooth, add in the scallions, crab meat, sugar, sesame oil, Worcestershire sauce, grated garlic, a hint of red pepper flakes, and a little soy sauce. Didn’t I tell you this tastes just like a hot crab rangoon dip? I wasn’t kidding!
That’s about it! Into a baking dish or a small cast iron skillet. Top it with cheese and into the oven for 25 minutes.
Seriously, does a homemade hot crab dip get any easier than that?
I will stop and say that this hot crab dip has Anees’ name written all over it. In fact, it’s inspired by him in general. The man loves football and therefore loves snacks that are football season friendly. Actually, I take that back, the man loves any/all kinds of snacks in general. Especially if there’s jumbo lump crab meat involved. And i’m pretty sure I scored extra bonus points because I managed to add melty cheese into an already husband-friendly dip. Just going to call it now, when February rolls around, I know he’s going to request this for the big game. I just know it.
This obviously comes as no-shocker because this dip is even better than how it sounds. I’m hoping here that i’ve truly been able to convey the deliciousness of this dip to you. It’s like the hot crab dip that everyone loves but even better because hello! It’s loaded with all the things we love about a crab rangoon puff.
How can you even go wrong with that?
Psttt. Here’s another dip that’s sure to be a hit!
- 8 ounces cream cheese, room temperature (see notes)
- ½ cup sour cream or greek yogurt
- ¼ cup half and half
- 8 ounces jumbo lump crab meat (canned or imitation will also work)
- ½ bunch scallions, thinly sliced
- 2 tablespoons sugar
- 2 teaspoons sesame oil
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- ¼ - ½ teaspoon red pepper flakes (optional)
- 1 cup shredded white cheddar, muenster, or Monterey jack cheese
- Position a rack in the center of the oven and preheat the oven to 350ºF. Lightly spray a small cast iron skillet or a small casserole dish with cooking spray.
- In the bowl of a stand mixer (or using a hand mixer) beat together the cream cheese, sour cream, and half and half until the cheese is light and airy, about 1-2 minutes.
- Add the crab meat, half the scallions, sugar, sesame oil, Worcestershire sauce, soy sauce, red pepper flakes, and a pinch of salt and fold using a rubber spatula until combined.
- Transfer the dip into the prepared baking dish and spread evenly. Top with the shredded cheese and bake for 25-30 minutes or until the cheese melts and is hot and bubbly. Top with the remaining sliced scallions and serve while it's still warm with pita chips, fried wonton chips, or tortilla chips!
- Leftover dip can be kept in an air-tight container in the refrigerator for 2-3 days
- Light cream cheese will work for this recipe but I do not suggest using fat-free cream cheese.