Pimento Cheese Crab Dip

5 from 2 votes

Pimento cheese meets Maryland style crab dip in this hot and cheesy appetizer! Slather this irresistible dip on crackers, pretzels or warm toasted baguette.

Prep Time10

Cook Time25

Course: Appetizer

Cuisine: American

Servings:

Calories: 448kcal

Author: Leigh Anderson

Ingredients

8 oz cream cheese room temperature
1/2 c sour cream
1/4 c mayo
2 tbsp lemon juice
1 tbsp old bay seasoning
2 tsp Tabasco hot sauce optional
1/2 c jarred pimento peppers drained
8 oz sharp cheddar cheese grated
1 lb lump crab meat

Instructions

Preheat oven to 350 degrees F.
Place the cream cheese, mayonnaise, and sour cream in a large mixing bowl and whisk until creamy. Next whisk in the lemon juice, hot sauce and Old Bay seasoning. Last, switch to a spatula and fold in the crab meat, pimentos and all but 1/4c of cheddar cheese.
Transfer the mixture to a 9-inch (or slightly larger) baking dish. Sprinkle with remaining 1/4 cup of cheddar cheese. Bake for 20-25 minutes or until browned and bubbly.
Serve hot with crackers or baguette slices for dipping.

Notes

FAQs + Expert Tips:

What is the best type of crab meat for crab dip? Fresh, lump, blue crabmeat is best for crab dip but it can be hard to find if you’re not on the East Coast. Crabmeat often is sold canned. If you’re going to go this route I suggest using a refrigerated canned lump crabmeat rather than shelf stable.
Can I make crab dip ahead of time? Yes! You can fully assemble this dip up to 24 hours in advance. Wait to bake it until just before you’re ready to serve.

Storage and Reheating:

Leftover pimento cheese crab dip can be stored in the refrigerator for up to three days. Reheat in the microwave or in a preheated 350F oven for 5-10 minutes.

Equipment:

Copper Baking Dish | Shop all Kitchen Essentials

Nutrition