Hot Crab Dip

5 from 1 vote

If you love seafood, you'll love this delicious, hot crab dip recipe. Made with lump crab, cream cheese, greek yogurt, scallions, and spices, and baked until golden brown and creamy. The perfect party appetizer!

Course Appetizer

Cuisine American

Keyword baked crab dip, healthy crab dip, hot crab dip, warm crab dip

Prep Time 5

Cook Time 45

Total Time 50

Servings servings

Calories 214kcal

Author Kelly Nardo

Ingredients

6 ounces cream cheese, softened/room temperature (3/4 cup)
6 ounces full-fat greek yogurt (3/4 cup - I used 4% fat)
1/4 cup minced scallions (white and green parts)
1/2 teaspoon horseradish
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
8 ounces jumbo lump crab
1/2 cup slivered almonds
salt and pepper, to taste

Instructions

Preheat the oven to 350 degrees Fahrenheit and grease a small baking dish with butter.
Mix together ingredients. In a medium bowl, add cream cheese, yogurt, scallions, horseradish, garlic powder, smoked paprika, and salt and pepper and mix well combined, making sure cream cheese is fully incorporated and there are no lumps. If using jumbo lump crab meat, break it up a little to get more pieces. Fold in crab and slivered almonds, saving some slivered almonds to sprinkle on top. Add the mixture to your greased baking dish, spreading it out evenly. Sprinkle with remaining slivered almonds.
Bake. Place in the oven and bake for 40-45 minutes until bubbling and golden brown.
Enjoy! Top with some sliced green onion and serve with crackers, chips, or bread. Enjoy right away!

Video

Notes

To make crab dip ahead of time, simply follow the instructions as written until baking, except leave out the almonds. They will get soggy if they are mixed in and sit for some time and no longer give the dip a little crunch. Cover and keep in the fridge for up to 2 days. Remove, let warm up a bit (it makes it easier to stir in the nuts), and mix in the slivered almonds. Bake according to the directions.

Nutrition