Old Bay Crab Dip with Crispy Crostini Recipe

This hot crab dip is super cheesy, flavorful, comforting and perfect for happy hour. Serve with Old Bay crostini for a spiced, crunchy bite.

Summertime calls for crab dip.

This hot, cheesy crab dip brightens up any gathering with fresh lemon zest and herbs. It’s rich and comforting, and it tastes like summer. Paired with a chilled glass of white wine, it’s my idea of the perfect happy hour.

The recipe grew from family memories: my mom’s hot crab dip inspired me, and later I adapted a similar idea for a lobster version. Both are decadent—use whichever seafood you prefer or can find.

I like to use good lump crabmeat for this dip. You can usually find it near the seafood counter or packaged near other fresh seafood—look for containers labeled lump crabmeat.

Fresh lemon zest adds a bright, sunny note, and fresh herbs—chives, parsley or basil—make the dip sing. Thinly sliced scallions are a favorite addition for sharpness and texture.

This is what you need to make the hot crab dip

• Lump crabmeat
• Cream cheese as the base
• A mix of mayonnaise and sour cream (or Greek yogurt)
• Lots of garlic
• Fresh lemon zest
• Fresh herbs such as parsley and chives
• Thinly sliced green onions (scallions)
• A blend of sharp cheddar and gruyère
• Dijon mustard, dried dill, and a pinch of red pepper flakes

This dip tastes like a decadent restaurant appetizer but is easy to make at home. It’s rich and indulgent, so a little goes a long way—ideal for parties, small gatherings, or an elevated happy hour. And don’t skip the Old Bay crostini.

Old Bay crostini are simply baguette slices spread with butter and sprinkled with Old Bay seasoning, then baked until golden and crisp. They’re perfect for scooping up the hot, cheesy dip.

The dip is versatile: use it as a burger topping, in a grilled cheese, inside a quesadilla, or as a veggie dip. It’s delicious however you serve it.

Hot Crab Dip with Old Bay Crostini

This hot crab dip is super cheesy, flavorful, comforting and perfect for happy hour. Serve with Old Bay crostini for the perfect spiced crunch!

Yield

6 to 8 people

Time

• Prep: 15 mins
• Cook: 30 mins
• Total: 45 mins

Ingredients

Old Bay crostini

• 1 baguette, sliced into rounds
• 4 tablespoons softened butter
• Old Bay seasoning, to taste

Crab dip

• 4 ounces cream cheese, softened
• 1/2 cup mayonnaise
• 1/3 cup sour cream or plain Greek yogurt
• 1 pound lump crabmeat
• 3 garlic cloves, minced
• 2 green onions, thinly sliced
• 1/4 cup chopped fresh parsley
• 1 teaspoon Dijon mustard
• 1 teaspoon dried chives
• 1/2 teaspoon dried dill
• Pinch of crushed red pepper flakes
• 1 teaspoon freshly grated lemon zest
• 4 ounces sharp cheddar, freshly grated
• 4 ounces gruyère, freshly grated
• Kosher salt and black pepper, to taste
• Fresh chives, for topping (optional)

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a bowl, beat the cream cheese, mayonnaise and sour cream until smooth and combined. Gently fold in the lump crabmeat, garlic, green onions, parsley, Dijon mustard, dried chives, lemon zest, red pepper flakes, dried dill, and a generous pinch of salt and pepper. Stir in the grated gruyère and cheddar.
3. Spread the mixture into a baking dish (a 9-inch pie plate or a similar-sized baking dish works well). Bake for 25 to 30 minutes, until bubbling and hot. Top with fresh chives or herbs before serving, if desired.
4. To make the crostini: arrange the baguette rounds on a baking sheet, spread each with softened butter, and sprinkle with Old Bay. Bake for 10 to 12 minutes, until golden and crisp. Serve warm alongside the dip.

Literally diving in.