If you want to throw the best party ever, make this delicious Hot Baked Crab Dip in less than 30 minutes. This appetizer is made by baking lump crab meat, cream cheese, and horseradish together. It’s great for your next dinner party or get-together with friends.
In my opinion, you just can’t have too many dip recipes in your collection. Another one of those great old recipes that we used to make for just about any reason, or no reason at all.
This is the best recipe to use when you need to feed a lot of people. They can stand or sit and talk while they eat. It’s decadent and cheesy enough to serve for a football game but elegant enough for New Year’s Eve. I’ve paired it with everything from beer to champagne, and it always gets rave reviews.
You probably already have the things you need for this old, tried-and-true Hot Baked Crab Dip recipe. There’s nothing exotic that you can’t find at any grocery store, no matter where you live.
It only takes 10 minutes to put together, and you can change how much horseradish you use to your liking. For BeeBop, I keep it on the mild side, and sometimes I add a little more to a different dish for myself. Hope you enjoy this retro revival!.
Crab dip is a classic party appetizer that is always a crowd pleaser. With its creamy texture and delicious crab flavor, it’s hard to have just one bite! However, if your crab dip recipe isn’t turning out as thick and rich as you would like, don’t worry – there are several tricks you can use to thicken it up in no time. A thicker consistency helps the flavors come together and makes for a more scoopable, spreadable dip that guests will rave about.
In this article, I’ll explain the best and easiest ways to get your crab dip thick and creamy. Whether you prefer using a roux, adding cream cheese, or utilizing starch thickeners, you’ll learn how to adjust your recipe’s texture. With just a few small tweaks, you can take your crab dip from watery to luxuriously velvety. Let’s dive in!
Why Texture Matters in Crab Dip
First let’s discuss why a thicker consistency is so important for crab dip. Thin watery dips simply don’t deliver the right mouthfeel or robust flavor. Think of it this way Would you rather scoop up a rich, full-bodied dip or a watered-down version that runs right off the cracker? I’m betting on the former!
A properly thickened crab dip clings to crackers or pretzels allowing you to get the perfect crab-to-topping ratio in each bite. The thickness provides a satisfying contrast to the crunchy vessels you’re using for dipping. Additionally a velvety texture carries the indulgent crab flavor rather than letting it get diluted.
So don’t settle for a thin, sad crab dip! Take a few minutes to tweak your recipe’s thickness and you’ll be rewarded with a dip that looks and tastes like it came straight from a restaurant kitchen.
Easy Add-Ins to Thicken Crab Dip
Many basic crab dip recipes include just a few simple ingredients like cream cheese, mayonnaise, crab meat, lemon juice, and seasonings. Often, the proportions of wet to dry ingredients are off, resulting in a dip that’s oozing all over the place.
Luckily, it only takes a couple of extra ingredients to transform a thin crab dip into one with a perfect creamy texture. Here are some of the easiest kitchen staples to incorporate:
Add a Roux
One of the quickest ways to thicken any dip, sauce, or gravy is by making a simple flour and butter roux. All you need is 2 tablespoons each of butter and all-purpose flour. Melt the butter over medium heat, then whisk in the flour until a paste forms. Let it bubble for 1-2 minutes.
Slowly add a 1⁄4 cup or so of liquid from your crab dip, whisking continuously to prevent lumps. Once smooth, stir the roux mixture into the rest of the crab dip. The flour will absorb moisture and thicken the dip nicely. Let it simmer for 5-10 minutes to eliminate any starchy taste.
Incorporate Cream Cheese
Cream cheese is commonly used as the base for crab dip, but often there just isn’t enough to achieve a thick consistency. Beat in a couple of extra ounces of room temperature cream cheese and you’ll notice it gets thicker and more scoopable. Philadelphia cream cheese works best as it has a higher fat content.
Feel free to add cream cheese gradually until your dip reaches the desired richness. Just take care not to overdo it or you’ll end up with crab dip that’s gluey rather than velvety. 4-8 ounces total is usually perfect for a single batch.
Stir in Sour Cream
Another dairy product that will lend both thickness and tangy flavor to crab dip is sour cream. Try incorporating anywhere from 1⁄4 to 1⁄2 cup of full-fat sour cream. Its cool creaminess balances the richness of the other ingredients nicely.
Greek yogurt can also be used in place of sour cream with similar thickening results. Plain full-fat yogurt works best, making sure to drain off any excess liquid first.
Fold in Softened Cream Cheese
In addition to adding cream cheese straight from the package, you can also soften a block to room temperature and gradually mix it into the dip. Beat 3-6 ounces of softened cream cheese into your crab dip a spoonful at a time until fully incorporated.
This helps prevent over-thickening and allows you to better control the texture. Go slowly and taste as you add more for your ideal creamy consistency.
Include More Cheese
One of the easiest ways to thicken any cheese-based dip or spread is by adding, you guessed it, more cheese! Try folding in 1⁄4 to 1⁄2 cup of shredded cheddar, Monterey Jack, or Swiss cheese. The cheese melts into the dip, creating a thicker matrix of fats and proteins.
For an extra flavor boost, use a more intensely flavored cheese like Gruyère or extra sharp cheddar. Just monitor the consistency as you add and be careful not to make it too dense.
Use Breadcrumbs or Crackers
If you need to thicken up a pre-made batch of crab dip that is too far gone, breadcrumbs or crushed crackers can help absorb excess moisture. Add a tablespoon at a time, tasting after each addition to check the texture.
Plain panko breadcrumbs work wonderfully to soak up liquid without compromising flavor. Crushed Ritz or saltine crackers also do the trick in a pinch.
Starch Thickeners for the Smoothest Texture
In addition to dairy ingredients, starches are an effective way to thicken and stabilize crab dip. They gelatinize when heated, creating a smooth, creamy texture. Here are a couple of my favorite options:
Cornstarch Slurry
A cornstarch slurry is easy to whip up. In a small bowl, dissolve 1-2 tablespoons cornstarch in 2 tablespoons cold water until smooth. Slowly stir this mixture into simmering crab dip a little at a time until it reaches the desired consistency.
The dip will continue thickening as it cooks, so go slowly with the slurry to avoid ending up with dense paste. Let the dip simmer for a minute or two to eliminate any starchy taste.
All-Purpose or Instant Potato Flakes
Got potato flakes in your pantry? They make a handy thickener for dips and sauces! Sprinkle 1-3 tablespoons of potato flakes over your crab dip and stir vigorously to prevent clumping.
Let the mixture simmer for 5 minutes so the starch granules can fully absorb liquid. The potato flakes will dissolve evenly into the dip for seamless thickness.
Pureed Potatoes
Another way to utilize the starch from potatoes is by pureeing some cooked potatoes into your crab dip. Boil 1-2 small russet or Yukon gold potatoes until fork tender, then mash them up into a smooth puree.
Fold the puree into your crab dip about 1⁄4 cup at a time until it reaches your desired creamy consistency. The puree incorporates more subtly than potato flakes.
Tips for Serving Thickened Crab Dip
Once you’ve thickened up your crab dip, here are some serving tips for keeping it luxuriously creamy:
-
Transfer the hot dip into a slow cooker set on low to keep it gently heated. This prevents the dip from cooling and thinning out.
-
Serve in a hollowed-out bread bowl or sourdough loaf to contain the thick dip.
-
Opt for sturdy crackers and pretzels so your perfect dip doesn’t slip right off.
-
Set out your vessel of choice on crushed ice to keep the dip chilled right up until serving time.
-
Top the dip with sprinkled paprika, parsley, or lemon zest for a pop of color and fresh flavor.
-
Offer guests both crackers and traditional crab dip vegetables like celery and bell peppers for scooping.
-
Place the crab dip in a dipping bowl surrounded by crab claws, shells, or other seafood flair for presentation.
With the tricks in this article, you’ll be able to transform any thin, lackluster crab dip into the thick, rich, flavorful version guests adore. Whether you prefer quick dairy add-ins or gelatinous starch thickeners, you now have several options for achieving that irresistible creamy texture. The next time you’re hosting a cocktail party or game day spread, wow guests with the creamiest, dreamiest crab dip they’ve ever tasted!
Questions? I’m happy to help!
Please scroll down to leave a comment, question, or rating about the recipe, or if you’ve already made it and would like to share your thoughts.
Thanks so much for stopping by!
Questions about Baked Crab Dip
The crab dip can be prepared a day ahead of time. Store it covered in the refrigerator. Bring it to room temperature and then bake according to the recipe.
It’s because you didn’t drain the crab well enough before adding it to the mix that your crab dip is too thin and runny. However, all is not lost! You can fix it by adding more cream cheese. Remember that adding more cream cheese will make the crab taste less good, but you’ll get to keep your dip.
If your dip has an overpowering fish taste, try adding a teaspoon of lemon juice.
How to make the BEST Crab Dip! | Chef Lorious
FAQ
How to thicken crab dip?
How to thicken sour cream dip?
How to thicken a sweet dip?
How do you make a crab dip?
This easy Crab Dip recipe is meant to impress, made with fresh lump crab meat in a creamy dip that can be served hot or cold. Preheat oven to 350 degrees F. Add cream cheese to a mixing bowl and beat until smooth. Stir in mayo, sour cream, garlic, green onion, Old Bay seasoning, salt, Worcestershire, and lemon juice.
Can you use sour cream for crab dip?
Sour Cream: Some crab dip recipes call for just mayo and cream cheese, but I like to break down those heavier ingredients with tangy sour cream. Cheddar Cheese: You can use sharp cheddar or white cheddar if desired, but don’t use another cheese that has a stronger flavor because you don’t want to overpower the crab.
Can you use canned crab meat in a dip?
Jumbo lump crabmeat makes this dip decadent, although a bit pricey. You can use crab claw meat if you’re on a budget, but skip the canned crab. Cheesy base: Whipped cream cheese combined with tangy sour cream, rich mayo, and sharp cheddar cheese makes for an irresistible dippable base.
How do you make a crab rangoon dip?
If you love crab, try these cream cheese and crab wontons (Crab Rangoon). To make it, stir everything but the crab together — cream, spices, green onion, sour cream, and cream cheese. Then gently fold in the crab so there are still some lovely big pieces left in the dip. From there, you can serve it cold or bake it in the oven until hot and bubbly.