Hot Cheesy Crab Dip (Creamy, Bubbly & Crowd-Pleaser)

If you’re looking for a can’t-stop-scooping appetizer, this Hot Cheesy Crab Dip is it—silky, rich, and loaded with jumbo lump crabmeat under a bronzed, bubbly cheese crust. The focus keyword, hot cheesy crab dip, signals exactly what you’ll get: a warm, oven-baked party dip with real crab, cream cheese, and a two-cheese blend that melts like a dream. A splash of sherry vinegar brightens the richness, while hot sauce and Worcestershire add that savory, craveable depth. It’s the kind of dip that disappears before the game even starts—especially when served in crisp Belgian endive leaves for a fresh, elegant scoop.

Ingredients

Ingredient	Amount/Quantity
Scallions, thinly sliced (dark green separated from white/light green)	4 medium (about 3¼ oz.)
Cream cheese, room temperature	8 oz
Mayonnaise, creamy and full-fat	¾ cup
Sour cream	⅓ cup
Kosher salt	1 tsp
Worcestershire sauce	2 tsp
Hot sauce (e.g., Tabasco), to taste	1 tsp
Sherry vinegar (for brightness)	1 tsp
Celery salt	½ tsp
Extra-sharp Cheddar, shredded	5 oz total (~1¼ cups), divided
Creamy Havarti, shredded	5 oz total (~1¼ cups), divided
Fresh jumbo lump crabmeat, drained & picked over	1 lb
Belgian endive heads, leaves separated (for serving)	4 medium (about 12 oz.)

Tip: Pat crabmeat dry and gently pick for shells—keeping lumps intact gives luxurious texture.

Timing

• Prep Time: ~15 minutes (slice scallions, mix, fold in crab)
• Bake Time: 20 minutes at 375°F + 3–5 minutes broil to brown
• Rest Time: 10 minutes (sets the dip and protects the crab’s tenderness)
• Total: ~45 minutes (hands-on ~15 minutes)

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat to 375°F (190°C). Position a rack in the upper third so the broiler can brown the top evenly later.
Tip: Preheating fully ensures the cheeses melt smoothly and the edges get bubbly right on time.

Step 2: Prep the Scallions

Thinly slice 4 scallions, separating the dark green tops from the white/light green parts; set the tops aside for garnish.
Tip: Keeping the dark greens fresh for the finish adds bright, oniony crunch and color.

Step 3: Make the Creamy Base

In a stand mixer with paddle (or a large bowl with a hand mixer), beat 8 oz cream cheese, ¾ cup mayonnaise, ⅓ cup sour cream, 1 tsp kosher salt, 2 tsp Worcestershire, 1 tsp hot sauce, 1 tsp sherry vinegar, and ½ tsp celery salt on medium speed 30–60 seconds, scraping as needed, until creamy and smooth.
Tip: Start with room-temperature cream cheese to avoid lumps and over-mixing.

Step 4: Fold in the Cheese

Add 1 cup Cheddar and 1 cup Havarti to the bowl and mix on medium-low just ~10 seconds to incorporate. Reserve ¼ cup Cheddar and ¼ cup Havarti for topping.
Tip: Shred cheese from blocks for the best melt; pre-shredded can contain anti-caking starches.

Step 5: Add the Crab & Scallions

Remove the bowl from the mixer. Fold in the jumbo lump crab and the white/light green scallion slices with a spatula, using gentle motions to keep crab lumps intact.
Tip: Fold, don’t stir—this preserves those prized big pieces of crab.

Step 6: Pan & Top

Transfer mixture to a 2-quart baking dish and smooth the surface. Sprinkle the reserved ¼ cup Cheddar and ¼ cup Havarti evenly over the top for that signature molten crust.
Tip: A shallow, wider dish = more browned surface area (a.k.a. the best bites).

Step 7: Bake, Then Broil

Bake 20 minutes at 375°F until the edges are bubbly and the center is hot. Switch to broil and cook 3–5 minutes more until the top is deep golden and lightly browned.
Tip: Watch closely under the broiler—cheese goes from golden to overly dark fast.

Step 8: Rest, Garnish & Serve

Let the dip rest 10 minutes so it thickens and stays scoopable. Top with the reserved dark green scallions. Serve warm with Belgian endive leaves for a crisp, refreshing contrast.
Tip: Endive’s natural “boat” shape makes mess-free, elegant scoops.

Nutritional Information (estimate per serving, 12 servings)

• Calories: ~270 kcal
• Protein: ~12 g
• Carbohydrates: ~4 g (Sugars: ~2 g)
• Fat: ~22 g (Saturated: ~10 g)
• Cholesterol: ~70 mg
• Sodium: ~520 mg
• Notes: Crab adds lean protein and minerals; endive increases fiber and keeps carb count low.

Estimates based on typical ingredient databases; actual values vary by brand and portion size.

Healthier Alternatives

• Lighten the base: Swap Greek yogurt for half of the mayonnaise to cut fat and add protein without losing creaminess.
• Neufchâtel swap: Use 1/3-less-fat cream cheese (Neufchâtel) for a notable calorie reduction.
• Cheese choices: Try part-skim low-moisture mozzarella for some of the Cheddar/Havarti to maintain melt with less saturated fat.
• Sodium-smart: Reduce celery salt to ¼ tsp and taste after baking; cheeses and Worcestershire bring plenty of salt.
• Veg-forward dippers: Serve with endive, celery sticks, cucumber rounds, or bell pepper scoops to lower overall carbs.

Serving Suggestions

• Classic & Elevated: Serve with Belgian endive leaves for a crisp, slightly bitter counterpoint that cuts the richness.
• Game Day Platter: Add warm baguette crostini, buttery crackers, and celery sticks so guests can choose their crunch.
• Seafood Spread: Pair with shrimp cocktail, smoked salmon, and lemon wedges for a coastal appetizer board.
• Beverage Pairings: Bright, acidic drinks like a dry sparkling wine, light lager, or citrusy mocktail balance the creamy dip.

Common Mistakes to Avoid

• Over-mixing the crab: This breaks up lumps and makes the texture mealy. Solution: Fold gently at the end.
• Starting with cold cream cheese: Leads to a lumpy base. Solution: Soften to room temperature before beating.
• Skipping the rest: Cutting in too soon can make the dip runny. Solution: Rest 10 minutes to set.
• Over-salting: With salty cheeses and Worcestershire, it’s easy to go over. Solution: Start with the listed salt; adjust after tasting.
• Over-broiling: A minute too long can turn bitter. Solution: Watch closely and rotate the dish if needed for even browning.

Storing Tips

• Refrigerate: Cool completely; store in an airtight container up to 3–4 days.
• Reheat: Warm, covered, at 325°F (165°C) for 10–15 minutes until hot and creamy; uncover for the last few minutes to refresh the top.
• Freeze (make-ahead): Assemble without baking, wrap well, and freeze up to 1 month. Thaw overnight in the fridge, then bake as directed. (Note: dairy dips can loosen slightly after freezing, but baking restores texture.)

Conclusion

This hot cheesy crab dip marries sweet lumps of crab with tangy, ultra-creamy richness and a bronzed, bubbly top that guests can’t resist. The Worcestershire, hot sauce, and sherry vinegar keep every bite balanced—not just rich—while crisp endive scoops make it feel fresh and party-ready. If you make one crowd-pleasing appetizer this season, make it this one. Try it and let me know how fast it disappears at your table! Don’t forget to rate the recipe, leave a comment with your favorite dippers, and subscribe for more irresistible, easy entertaining dishes.

FAQs

Q1. Can I use canned crab instead of fresh jumbo lump?

Yes, but fresh jumbo lump delivers the best texture and sweet ocean flavor. If using canned, drain very well and gently pat dry. Consider mixing half canned with half lump for a budget-friendly compromise.

Q2. I don’t have Havarti. What’s the best substitute?

Use Monterey Jack or Fontina for a similar creamy melt. For extra pull, combine with low-moisture mozzarella (part-skim) and keep some extra-sharp Cheddar for flavor.

Q3. How spicy is this dip, and how can I adjust it?

It’s mild-medium as written. For less heat, reduce hot sauce to ½ tsp. For more kick, add extra hot sauce, a pinch of cayenne, or finely diced jalapeño to the mix.

Q4. Can I make this ahead?

Absolutely. Assemble up to 24 hours ahead, cover, and refrigerate. Bake just before serving; you may need an extra 5 minutes to account for the cold start, then broil to brown.

Q5. What should I serve with it besides endive?

Crostini, butter crackers, pita chips, celery, cucumber rounds, and sweet mini peppers are all excellent. A squeeze of fresh lemon over the finished dip is a chef’s kiss.

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