Joe’s Crab Shack Crab Dip

Why You’ll Love This Recipe

• Tastes just like the restaurant version—only fresher.

• Creamy, cheesy, and loaded with real lump crab meat.

• Simple to make with everyday ingredients.

• Bakes to a bubbly, golden perfection.

• Perfect for entertaining or a cozy night in.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• cream cheese, softened

• mayonnaise

• sour cream

• shredded cheddar cheese

• Old Bay seasoning

• garlic powder

• onion powder

• Worcestershire sauce

• lemon juice

• lump crab meat, drained and picked over

• green onions, chopped

• diced red bell pepper

• grated Parmesan cheese

Directions

1. Preheat the oven to 350°F (175°C).

2. In a mixing bowl, blend cream cheese, mayonnaise, and sour cream until smooth.

3. Stir in shredded cheddar cheese, Old Bay seasoning, garlic powder, onion powder, Worcestershire sauce, and lemon juice.

4. Gently fold in lump crab meat, green onions, and diced red bell pepper.

5. Transfer mixture to a greased baking dish, spreading evenly.

6. Sprinkle grated Parmesan cheese over the top.

7. Bake for 25–30 minutes, until hot and bubbly.

8. Let cool slightly, then serve warm with crackers, toasted bread, or tortilla chips.

Servings and timing

Serves: 8 as an appetizer
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: 35–40 minutes

Variations

• Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper.

• Extra Cheesy: Mix in mozzarella or Monterey Jack for a richer cheese pull.

• Lightened Up: Use Greek yogurt instead of sour cream and reduced-fat cream cheese.

• Herb Twist: Add fresh dill or parsley for a fresher flavor.

• Cold Version: Skip baking and chill for a creamy cold crab dip.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven at 325°F (163°C) until warmed through, or microwave in 30-second intervals. Avoid freezing, as the dairy can separate and alter the texture.

FAQs

1. How do I keep the crab dip from being watery?

Drain the crab meat well and pat it dry before adding to the mixture.

2. Can I use imitation crab meat?

Yes, but the flavor and texture will be different—real lump crab meat gives the best result.

3. Can I make this dip ahead of time?

Yes, assemble it up to a day in advance, refrigerate, then bake just before serving.

4. What’s the best way to serve crab dip?

Serve warm with crackers, crusty bread, tortilla chips, or fresh veggies.

5. Can I use fresh crab instead of canned?

Absolutely—fresh crab will make the dip taste even better.

6. How can I make this gluten-free?

Serve with gluten-free crackers or bread, and ensure your seasonings are certified gluten-free.

7. Can I double this recipe for a crowd?

Yes, simply double the ingredients and bake in a larger dish, adjusting cooking time as needed.

8. Why is my dip too thick?

If it’s too thick, stir in a tablespoon or two of milk or cream before baking.

Can I add other seafood?

Yes, shrimp, lobster, or scallops can be added for a seafood medley dip.

How do I get a golden top?

Broil for the last 2–3 minutes of baking to brown the Parmesan topping.

Conclusion

This Joe’s Crab Shack Crab Dip copycat recipe delivers all the creamy, cheesy, and savory goodness of the restaurant favorite, but made easily at home. Whether you’re entertaining or treating yourself, it’s a crowd-pleaser that disappears fast—so you might want to make extra.

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