Hot Crab Dip is a crowd-pleasing baked appetizer loaded with real crab, marinated artichokes, and rich cheeses — including flavorful Boursin. It’s easy to prepare, comes out hot and bubbly, and always disappears fast.
If you want a simple yet impressive crab dip recipe for parties, game day, or a cozy night in, this one delivers every time.
Hot Crab Dip may be my favorite appetizer. Serve it at a party, as a game-day snack, or enjoy a bowl with a glass of chilled white wine — it’s always a hit.
I love crab and I plan to add more crab recipes to the blog. Living in the Pacific Northwest, fresh crab is easy to find seasonally, but this recipe works well with fresh, frozen, or canned crab depending on what’s available.
What makes this crab dip the best?
This version stands out because it balances creamy texture and bold flavor. Cream cheese gives the dip a smooth, rich base, while Boursin adds a garlicky, herb-forward note that elevates the whole dish. Combined with cheddar and Parmesan for depth, this dip is comfortingly decadent without being complicated.
It’s also very easy to make — mix, bake, and serve hot. The artichokes add a pleasant tang and texture that pairs beautifully with the crab.
What kind of crab should you use?
Avoid imitation crab. Real crab meat — fresh, frozen, or canned — will give the best flavor and texture. I used frozen lump crab (two 8-ounce packages) for convenience, but fresh pickings from a seafood counter or farmer’s market are excellent when available. Canned crab is a reliable, year-round option and works well in this recipe too.
How to make this recipe
This recipe is straightforward and quick.
- Preheat the oven to 350°F. Use a shallow 9×13-inch baking dish or divide the mixture into six ramekins for individual servings.
- In a medium bowl, combine all ingredients except the paprika. Mix until evenly blended.
- Transfer the mixture to your baking dish or ramekins, sprinkle the top with paprika, and bake for 30 minutes or until golden and bubbly.
Serve piping hot for best results.
Can you make the dip ahead of time?
Yes. You can prepare the mixture ahead and keep it refrigerated until you’re ready to bake — cooking time may be slightly longer if it’s straight from the fridge. Alternatively, bake it in advance and reheat in the oven before serving. Preparing it ahead helps reduce last-minute prep during gatherings.
Best ways to serve
Serve the dip with a crunchy dipper. Blue corn tortilla chips are my top pick, but sturdy crackers or thin toasted baguette slices brushed with garlic butter are also excellent.
Storage and shelf life
Stored in an airtight container in the refrigerator, the dip will keep safely for about 3–5 days. Reheat gently in the oven until warmed through.
Hot Crab Dip
Ingredients
- 8 ounce cream cheese
- 10 ounces Boursin cheese
- 4 tablespoons mayonnaise
- 1 cup cheddar
- 1 cup parmesan
- 16 ounces frozen crab meat, thawed (for the 16 ounces I used 2 × 8 oz packages)
- 1/2 cup marinated artichokes, diced
- 4 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 1/2 tablespoons lemon juice
- paprika, for garnish
Instructions
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Preheat oven to 350°F.
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In a medium bowl, mix all ingredients except the paprika: cream cheese, Boursin, mayonnaise, cheddar, Parmesan, crab meat, marinated artichokes, garlic, Worcestershire sauce, and lemon juice.
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Transfer the mixture to a shallow 9×13-inch baking dish or divide among six ramekins. Sprinkle paprika on top.
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Bake for 30 minutes, or until the top is golden and the dip is bubbly.
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Serve hot with tortilla chips, crackers, or toasted baguette slices.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.