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This crab dip recipe is made with cream cheese, Greek yogurt, Old Bay seasoning, and a full pound of jumbo lump crab meat. Serve it hot and bubbly straight from the oven in under 30 minutes, or chill it for an easy cold crab dip that’s perfect for making ahead. It’s lighter than most cream cheese crab dip recipes because Greek yogurt replaces the heavy mayo, but don’t worry, it’s still every bit as creamy and loaded with real crab flavor!
Quick Look: Crab Dip Recipe
- ⏱️ Prep Time: 10 minutes
- 🍳 Cook Time: 20 minutes
- 🕒 Total Time: 30 minutes
- 👥 Servings: 8
- 📊 Calories: ~218 kcal per serving (based on nutrition panel)
- 🔥 Cook Method: Hot option: oven baked at 350. Cold option: Chilled for 1 hour
- 👩🍳 Flavor Profile: Creamy crab dip loaded jumbo lump crab, creamy Greek yogurt, cream cheese, and shredded cheddar cheese.
- ⭐ Difficulty: Easy, perfect for any gathering.
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Why You’ll Love This Easy Crab Dip Recipe
Crab dip is one of those recipes I make every single summer season, any time we’re having people over, and I want something that feels a little fancy without a ton of effort. This easy crab dip recipe uses cream cheese and plain Greek yogurt as the base instead of the usual cream cheese and mayo combo. The Greek yogurt gives you that same creamy, rich texture but with a subtle tang and way more protein (similar to this high protein queso-another amazing party dip)!
Old Bay is our tried-and-true seasoning here, just like any classic Maryland crab dip recipe. A good squeeze of lemon juice brightens everything up, and coconut aminos adds that savory umami depth you’d normally get from Worcestershire sauce. Most Worcestershire sauce contains wheat gluten. I know! I was surprised when I first found out. Coconut aminos give you that same savory flavor and keep the whole dip completely gluten-free.
Ingredients You’ll Need
- Cream cheese: Creates the rich, creamy base that holds everything together. Make sure it’s softened to room temperature so you don’t end up with lumps.
- Plain non-fat Greek yogurt: Replaces mayo for a lighter base with more protein and a slight tang. This is what makes it a high-protein crab dip without sacrificing any of that creamy texture you want.
- Minced garlic: Fresh garlic adds savory depth that garlic powder just can’t match here.
- Old Bay seasoning: The classic Maryland crab dip seasoning (I use it in these Maryland crab cakes too!). It brings the celery salt, paprika, and warm spice that pair so well with crab.
- Onion powder: Rounds out the savory flavor without adding moisture the way fresh onion would.
- Salt: Start with a small amount and taste before adding more. Some crab meat is already quite salty on its own.
- Coconut aminos: Adds savory, umami richness similar to Worcestershire sauce, but completely gluten-free. This is the swap that keeps the dip safe for anyone with Celiac or a gluten sensitivity, and honestly, you won’t taste the difference.
- Lemon juice: Fresh lemon brightens the dip and balances the richness of the cream cheese. Don’t skip this one. It makes more of a difference than you’d think.
- Hot sauce: Adds a little kick without overwhelming the crab. I like Frank’s Red Hot, but use whatever you have on hand.
- Shredded cheddar cheese: Melts into the dip and creates that golden, bubbly top on the hot version. Freshly shredded melts way smoother than pre-shredded from a bag.
- Jumbo lump crab meat: The star of this whole recipe! Fresh is best for big, tender pieces of crab in every bite. You can find it at the seafood counter, usually in a sealed container on ice. It’s not the cheapest ingredient, but this is where your money should go. The crab makes the dip.
- Green onions: Diced and added right before serving for a fresh, bright finish.
- For dipping: gluten-free baguette slices, gluten-free crackers, or fresh veggies like celery, cucumber, and bell pepper strips all work great here.
Looking for a dairy-free option? Try my paleo Maryland crab dip, which is both gluten-free and dairy-free!
How to Make Crab Dip
You get two recipes in one here, which I love. Both versions start with the same base, so you could even split the batch and do half hot, half cold if you’re feeding a bigger crowd.
For the Hot Crab Dip
Step 1: Preheat your oven to 350 degrees. In a large bowl, combine the cream cheese, Greek yogurt, garlic, Old Bay, onion powder, salt, coconut aminos, lemon juice, and hot sauce. Use a hand mixer and blend until the base is smooth and creamy with no lumps. It should look like a really thick, well-seasoned dip at this point.
Step 2: Fold in ¾ cup of the shredded cheddar cheese.
Step 3: Gently fold in the crab meat using a spatula. You want to keep those big beautiful chunks of crab intact, so don’t overmix. A few slow folds is all it takes.
Step 4: Spread the mixture evenly into a 9-inch pie plate or similar baking dish. Sprinkle the remaining cheddar cheese over the top.
Step 5: Bake for 15 to 20 minutes until the cheese is melted and lightly golden and you can see the edges starting to bubble. That bubbling is your sign it’s ready! Let the hot crab dip rest for about 5 minutes after it comes out of the oven. It thickens up just a bit as it sits, making it easier to scoop and less likely to burn anyone. Top with diced green onions and serve warm with your favorite gluten-free crackers, bread, or veggies.
For the Cold Crab Dip
Follow steps 1 & 2 above (no need to preheat the oven!)
Step 3: Spread the mixture into a 9-inch pie plate or serving dish. You can sprinkle the remaining cheddar on top if you’d like, or leave it off for a lighter cold crab dip. Both ways work.
Step 4: Cover and refrigerate for at least 1 hour, or up to overnight. The longer it chills, the more the flavors come together. The cold version firms up nicely in the fridge, so it holds together well on crackers and veggies, which is one of the things I love about it. Top with diced green onions right before serving.
Recipe Tips
- Pick through the crab meat before adding it, even if the container says “picked.” There are almost always a few sneaky little shell fragments hiding in there. I just spread it out on a plate and run my fingers through it gently. Takes a minute and saves you from that unpleasant crunch.
- Drain the crab well and gently squeeze out extra moisture with a paper towel. This is the number one reason crab dip turns out watery, and I learned that the hard way early on. A quick squeeze makes all the difference.
- Always fold the crab in last, and be gentle about it. If you mix it with the hand mixer or stir too aggressively, you’ll break up those gorgeous chunks of jumbo lump. A spatula and a few slow folds. That’s it.
- Taste the crab before you add salt. Some brands and varieties are saltier than others, and between the Old Bay and the crab itself, you might not need much extra at all.
- If you’re serving hot crab dip at a party and want to keep it warm, transfer it to a small slow cooker on the warm setting after baking. It’ll hold nicely for about an hour without drying out. This is my go-to move for game day with dips like my no mayo spinach artichoke dip.
Make Ahead & Storage Tips
- This crab dip does not freeze well. The cream cheese and yogurt base tends to get grainy and separate once thawed. Best enjoyed fresh or kept in the fridge for a few days.
- Store leftover crab dip in an airtight container in the fridge for up to 3 days. To reheat, spread the dip in a baking dish and warm it in the oven at 350 degrees for 10 to 15 minutes until heated through and bubbling again.
- For make-ahead hot crab dip, assemble the full dip up to 24 hours in advance. Store it covered in the fridge, then add the cheese topping and bake when you’re ready to serve.
- The cold version is even easier to make ahead. Prepare the full dip, cover, and refrigerate. The flavors actually get better the longer it sits, so making it the night before is ideal.
Recipe FAQs
Yes! This is a fully gluten-free crab dip. Most traditional recipes use Worcestershire sauce, which typically contains wheat, and a lot of people don’t realize that. I use coconut aminos instead for the same savory depth without any gluten. I love it because it doesn’t taste like a “gluten-free version” of anything. It just tastes like great crab dip.
Honestly, they’re both great. Just different vibes! Hot crab dip is rich and melty with golden cheese on top. It feels cozy and indulgent. Cold crab dip is firmer, a little tangier, and holds together better on crackers, so it’s great for setting out at a party. I’d say the hot version is my favorite in the colder months, and the cold version is perfect for summer get-togethers.
Jumbo lump crab meat gives you the best texture and flavor by far. Look for it at the seafood counter, usually in a sealed container on ice. If fresh isn’t available, canned lump crab meat works in a pinch. Just make sure to drain it really well and pick through it for shells. I’d skip imitation crab for this one since the flavor and texture are noticeably different.
I wouldn’t recommend it. The cream cheese and Greek yogurt base tends to get grainy and separate when frozen and thawed, and the texture just isn’t the same. This is one of those recipes that’s best made fresh or stored in the fridge for up to 3 days.
More Easy Appetizers
Creamy High Protein Pizza Dip
Easy Mediterranean Feta Dip (7 Layer Greek Dip!)
Easy Cottage Cheese Dip with Ranch Seasoning
The BEST Crab Dip Recipe (Hot or Cold)
Equipment
Ingredients
- 8 oz cream cheese
- ½ cup plain non-fat Greek yogurt
- 3 cloves minced garlic
- 1.5 tsp Old Bay seasoning
- 1 tsp onion powder
- ½ tsp salt
- 1 tsp coconut aminos
- 1.5 tbsp lemon juice
- 1 tsp hot sauce, I like Frank's Red Hot
- 1 cup shredded cheddar cheese, divided
- 1 lb jumbo lump crab meat, fresh is preferred!
- ¼ cup diced green onions, for serving
For dipping:
- gluten free baguette slices
- gluten free crackers
- veggies
Instructions
Hot Crab Dip
- Preheat oven to 350.
- Add the cream cheese, Greek yogurt, garlic, old bay, onion powder, salt, coconut aminos, lemon juice, and hot sauce to a bowl and mix using an electric hand mixer until smooth.
- Fold in ¾ cup of the shredded cheese. Gently fold in the crab meat.
- Spread into a 9-inch pie plate or similar baking dish and top with remaining cheese.
- Bake for 15-20 minutes until hot and bubbling. Top with diced green onions. Serve with your favorite crackers or bread and enjoy!
Cold Crab Dip
- Add the cream cheese, Greek yogurt, garlic, old bay, onion powder, salt, coconut aminos, lemon juice, and hot sauce to a bowl and mix using an electric hand mixer until smooth.
- Fold in ¾ cup of the shredded cheese. Gently fold in the crab meat.
- Spread into a 9-inch pie plate or similar baking dish. Top with remaining cheese, if desired (you can skip this).
- Chill for 1 hour up to overnight in the fridge and serve with your favorite crackers or bread.
Notes
- One serving = ⅛ of the total dip!
- Pick through the crab meat before adding it, even if the container says “picked.” There are almost always a few sneaky little shell fragments hiding in there. I just spread it out on a plate and run my fingers through it gently. Takes a minute and saves you from that unpleasant crunch.
- Drain the crab well and gently squeeze out extra moisture with a paper towel. This is the number one reason crab dip turns out watery, and I learned that the hard way early on. A quick squeeze makes all the difference.
- Always fold the crab in last, and be gentle about it. If you mix it with the hand mixer or stir too aggressively, you’ll break up those gorgeous chunks of jumbo lump. A spatula and a few slow folds. That’s it.
- Taste the crab before you add salt. Some brands and varieties are saltier than others, and between the Old Bay and the crab itself, you might not need much extra at all.
- If you’re serving hot crab dip at a party and want to keep it warm, transfer it to a small slow cooker on the warm setting after baking. It’ll hold nicely for about an hour without drying out. This is my go-to move for game day with dips like my no mayo spinach artichoke dip.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
