This Hot Crab Dip is a slam dunk every time! With jalapeños, cream cheese, and lump crab meat, this easy recipe is the perfect mixture of sweet, spicy, and cheesy. It’s full of rich flavor but healthy swaps keep it light!
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A lightened up version of a party favorite.
This hot crab dip is ultra creamy, packs big chunks of sweet, juicy crab, and the kick of spice at the end will have you reaching back into the dish on repeat.
- Like my scrumptious Healthy Buffalo Chicken Dip, Salmon Dip and Feta Dip, this recipe is lightened up with Greek yogurt.
- While we frequently enjoy it with potato chips, it would be equally tasty with crackers, veggies, or pita chips.
- Like Cheese Fondue, it comes together in less than an hour and tastes just as fabulous leftover as it does right out of the oven.
- It’s delicious whether you serve it warmed up or at room temperature.
Hot crab dip, you are the ace up my sleeve!
5 Star Review
“This dip is SO GOOD. Whole party inhaled it. I’m going to double next time.”
— Melissa —
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Lump Crab Meat. The tender, sweet meat pairs wonderfully with cream cheese. (Need more crab in your life? Check out Crab Stuffed Mushrooms or Crab Salad.)
- Light Cream Cheese. This creates a velvety, rich texture that makes the hot crab dip so addictive, but it’s a little lighter than regular cream cheese.
- Nonfat Greek Yogurt. I swapped part of the cream cheese for nonfat Greek yogurt. This sneaky healthy swap is an easy way to add protein to the dip and lighten it up without negatively impacting the flavor.
- Lemon Juice. For brightness and zip.
- Hot Sauce. The heat that keeps you coming back for more.
- Worcestershire Sauce. The must-have umami flavor.
- Jalapeño. Gives the dip an extra touch of heat.
- Green Onions. A touch of freshness and onion flavor.
- Extra Sharp Cheddar Cheese. Cheddar gives this dip an extra layer of cheesy goodness.
How to Make Hot Crab Dip
Mix. Beat the cream cheese, yogurt, and seasonings together. Add the remaining ingredients, reserving some cheese and green onions for sprinkling on top.
Bake. Transfer to a dish and bake the hot crab dip at 350 degrees F for 30 minutes.
Make it Cheesy. Add the remaining cheese and green onions. Bake 5 to 10 minutes more. ENJOY!
Hot Crab Dip
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Ingredients
- 8 ounces light cream cheese softened to room temperature (do not use fat free)
- ½ cup non-fat plain Greek yogurt
- 1 tablespoon lemon juice
- 2 teaspoons hot sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- 8 ounces lump crab meat I used canned
- 1 jalapeno cored and finely chopped
- 3 large chopped green onions (or 4 small) divided
- ½ cup shredded extra sharp cheddar cheese divided
- For serving: potato chips
Instructions
- Preheat the oven to 350 degrees F. Lightly coat a small casserole dish with baking spray.
- In a medium mixing bowl, beat together the cream cheese, Greek yogurt, lemon juice, hot sauce, Worchestershire sauce, garlic powder, and salt. With a spatula, fold in the crab meat, jalapeno, half of the green onions, and 1/4 cup of the cheddar cheese until evenly combined.
- Transfer the dip to the prepared casserole dish and spread in an even layer. Bake until hot and bubbly, about 30 minutes. Sprinkle the remaining cheese and green onions over the top, then return to the oven and bake until the cheese is melted, about 5-10 additional minutes. Serve hot with potato chips for dipping.
Notes
- TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days.
- TO REHEAT: Reheat dip in a baking dish in the oven at 350 degrees F or in the microwave. This dip also tastes good at room temperature. For a tailgate, try covering it in foil, then reheating it on the grill (be sure to use a grill-safe dish!)
Nutrition
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Sign Me UpFrequently Asked Questions
I do not recommend using fat free cream cheese for this hot crab dip, as it will not create the same velvety texture or blend smoothly. The dip needs a little fat to come together and taste delicious.
If you prefer a less spicy crab dip, you can reduce or omit the hot sauce or jalapeño. You can start with a little of each, then add more to taste.
For the ingredient “2 t Hot Sauce” would that be Tabasco or Sriracha? Or something else?
Hi Nanci! I use Tabasco and it was delicious. Sriracha sauce would work as well, though it would be slightly less spicy.
Would placing the dip in a small crock pot to heat work? I hate when dips are cold from transporting.
Hi Joyce, yes that should work! I hope you enjoy the dip!
This dip is SO GOOD. Whole party inhaled it. I’m going to double next time.
Hi Melissa! So glad you enjoyed the recipe! Thank you for this kind review!
Hi Erin!
I’m making this for Christmas Eve. Could I add 1 can chopped artichokes hearts and/or 10 oz frozen spinach to bulk it up with some veg? Thank you! I love your recipes.
Hi HN! I’ve only tested the recipe as is, but you are more than welcome to try. If you decide to experiment, let me know how it goes!
Can this be prepared the day before & cook the next day.
Yes, that would be fine!
Could you use imitation crab for this?
Hi Nancy, I haven’t tried it but it would likely work. It might change the flavors a little. If you decide to experiment, I’d love to know how it goes!
Dear Erin,
A cook for my elderly mother and my son who is challenged by an autoimmune disease. When I choose 1 of your recipes It is 1st base on the nutritional information at the bottom because both of them have dietary restrictions. I look at the nutrition at the bottom of the recipes that you offer but a lot of them don’t include the sodium count as in this crab dip recipe. Can you tell me how much sodium Is in this room this recipe. I recently found your channel and every recipe has turned out amazingly. I wasn’t unhappy with any of them. I have since purchased your book because I consider it to be a worthwhile purchase Based on the nutritional information that is given, and the rate of success I have with the recipe. I am so thankful for you because I’m not afraid to try recipes on my to have them disappoint. Thank you so much for sharing I really appreciate YOU.
Hi Julie! Thank you so much for your kind words! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!
Tried this for a family movie night and everyone seemed to like it. The texture was smooth and cheesy, and it had a nice balance of flavors. Not too salty or fishy, which is sometimes a problem with crab dips. Really enjoyed this. Thank you!
So glad to hear, Klarisse! Thank you!
I brought this to a potluck and it held up really well. I didn’t go crazy with the toppings, just stuck with the cheddar and green onions. The dip was flavorful but not too rich, and people kept going back for more.
Second helpings is the best sign! Thanks Belinda!