This quick and easy hot crab dip is topped with seasoned bread crumbs and tastes just like a crab cake.
Whoever created the rule about seafood and cheese not pairing well together never tasted the hot Crab Cake Dip I make for game days. This easy-to-make, creamy concoction comes out of the oven all melty, bubbly, and ready for slathering on crackers, bread, or stalks of celery, with little effort.
This feels indulgent, but it’s such a simple dump-and-bake recipe that tastes just like a crab cake, but better.
What Is Old Bay Seasoning?
The main flavor profile in this Crab Cake Dip recipe comes from Old Bay seasoning, which you’ll find in grocery stores where pre-mixed seasonings and rubs are sold. For me, it’s the Old Bay that makes this dip taste like a crab cake, along with the seasoned panko crumbs that are sprinkled on top just before baking.
Old Bay is a combination of thyme, celery salt, smoked paprika, dry mustard, nutmeg, cinnamon, and cayenne pepper, along with salt and pepper, too. It’s actually easy to make your own homemade version instead of buying it. If you do that, then you can leave out any flavors that you don’t like as much. If using a different crab boil seasoning than Old Bay, check to see if the blend contains salt. If not, add salt to the cream cheese.
What Kind Of Crab Should I Use In Dip?
Pre-cooked, lump crab meat is readily available in just about any grocery store, and works best in this recipe because of the small pieces, which come from the body of the crab. You’ll often find the lump crab in small containers where the smoked salmon or other cured seafood is located. It can also sometimes be found in the frozen seafood section.
How To Make Crab Cake Dip
Before you begin mixing the ingredients for the Crab Cake Dip, there are three things you’ll need to prep first: preheat the oven, soften the cream cheese, and season the panko.
Transfer the cream cheese to a large, microwave-safe bowl and heat for 30 to 40 seconds on high—you’ll use this same bowl for mixing, so be sure it’s large enough to stir things around. Set this aside for a minute, and in a separate bowl, season the panko by mixing it with the oil, thyme, and salt. At first, it will seem like there isn’t enough oil to moisten the crumbs, but keep stirring and it will come together in just a few seconds.
From here, everything goes quickly. Add the Worcestershire, mustard, garlic powder, onion powder, and Old Bay to the cream cheese, and stir like crazy until it’s well combined, and then gently fold in the crab, being careful not to break apart the lumps of meat too much.
Transfer the crab mixture to a small, shallow baking dish, about the size of a loaf pan, and using the back of a spoon or spatula, smooth the mixture into an even layer. A shallow baking dish is important so the panko is evenly distributed in a thin layer, and so that the dip is, well, dippable, without having to plunge to the bottom of a deep casserole dish. The shallow dish also ensures that every bite has a good ratio of dip and panko.
It Isn’t Just For Dipping!
I love recipes that can be used in other ways, and this crab dip delivers. I will often add about a half cup more of the panko, stir it into the cream cheese, and chill the dip. Once the dip is firm, I’ll form it into small patties, bread them in more panko, and pan fry or bake them for crispy little cheesy crab cakes.
I also love to pile this high on baguette rounds or toast and broil for a few minutes. The dip also makes a flavorful stuffing for fish or shrimp, and a spoonful added to the top of freshly-grilled steak makes it extra special. A dollop or two on top of sea scallops that are being broiled or baked is also a favorite way to use the dip.
More Tasty Dip Recipes
Podcast Episode: Making Crab Cake Dip
Listen to learn how to make this recipe, along with some great tips from Christine, by clicking the play button below:
Listen to more Recipe of the Day episodes here.
Print
Crab Cake Dip Recipe
- Prep Time: 10 minutes
- Rest Time: 3 minutes
- Cook Time: 25 minutes
- Total Time: 38 minutes
- Yield: 10 servings 1x
- Category: Appetizer
- Method: Baked
- Cuisine: American
DESCRIPTION
This quick and easy hot crab dip is topped with seasoned bread crumbs and tastes just like a crab cake.
Ingredients
- 3 Tbsp. olive oil
- 3/4 cup panko bread crumbs
- 1 tsp. dried thyme
- 1/2 tsp. salt
- 2 (8-oz.) containers or blocks plain cream cheese, softened
- 2 tsp. Worcestershire sauce
- 2 Tbsp. grainy mustard
- 1 tsp. garlic powder
- 2 tsp. onion powder
- 2 tsp. Old Bay seasoning
- 8 oz. lump crab meat, picked through
Instructions
- Preheat oven to 400°F.
- In a medium bowl combine oil, panko, thyme, and salt; set aside.
- In a large bowl stir together cream cheese, Worcestershire, mustard, garlic powder, onion powder, and Old Bay until well combined. Gently fold in crab.
- Transfer mixture to a shallow baking dish; top with panko.
- Place dish in oven. Bake 25 minutes or until hot and bubbly and panko is toasted.
- Remove dish from oven; let stand 3 minutes before serving.
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Notes
- If you’re not a fan of Old Bay seasoning, substitute with your favorite crab boil seasoning. If the crab boil seasoning does not contain salt, add ½ teaspoon of salt to the cream cheese mixture. If you’d like to make your own, stir in ½ teaspoon of salt, 2 teaspoons dried thyme, and ¼ teaspoon of cayenne pepper.
- For gluten-free, omit the panko.
Hi Christine! What would you suggest instead of the mustard? Perhaps mayo. I have two cans of crab meat I’ve been saving for something yummy! This recipe is it but without the mustard! Lol
Mayo would definitely work for the moisture and consistency, you would be missing out on that bit of tang that the mustard adds though. Let us know how it works for you, J!