I enjoy how quickly this dip comes together with simple ingredients, and how the flavors perfectly complement the crab without overpowering it. The combination of Dijon mustard, Old Bay, lemon, and Worcestershire gives the dip that familiar restaurant-style taste. I also love that it pairs well with crackers, toasted baguette slices, tortilla chips, or fresh veggies.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 oz cream cheese, softened 1 cup sour cream ½ cup mayonnaise 1 teaspoon lemon juice 1 teaspoon Worcestershire sauce 1 tablespoon Dijon mustard ½ teaspoon Old Bay seasoning 1 cup lump crab meat (fresh, canned, or imitation) ½ cup shredded mozzarella or cheddar (optional, for a cheesy version) 2 tablespoons chopped green onions (optional) Salt and pepper to taste
Directions
I preheat the oven to 350°F if I want a warm, baked dip.
In a mixing bowl, I combine the softened cream cheese, sour cream, and mayonnaise until smooth.
I stir in the lemon juice, Worcestershire sauce, Dijon mustard, and Old Bay seasoning.
I gently fold in the crab meat and green onions, being careful not to break up the crab too much.
I taste the mixture and adjust the seasoning with salt and pepper.
For a cold dip, I chill it for at least 1 hour before serving.
For a warm dip, I spread the mixture into a small baking dish, sprinkle cheese on top if I’m using it, and bake for 20–25 minutes until hot and bubbly.
I serve the dip with crackers, sliced baguette, pretzel crisps, or celery sticks.
Servings and Timing
Servings: 8 Prep time: 10 minutes Cook time (optional): 20 minutes Total time: 10–30 minutes depending on whether I bake it
Variations
I sometimes add a splash of hot sauce for heat or mix in minced jalapeño for a spicy version. When I want extra richness, I fold in shredded cheese before baking. I also enjoy adding chopped roasted red peppers or using smoked paprika in place of Old Bay for a different flavor twist. If I want a lighter dip, I swap Greek yogurt for the sour cream.
Storage/Reheating
I store leftovers in an airtight container for up to 3 days in the refrigerator. To reheat, I warm the dip in the oven at 325°F until heated through or microwave it in short bursts, stirring occasionally. I don’t freeze this dip because the texture changes once thawed.
FAQs
Can I use canned crab?
Yes, I can use canned crab, but I drain it well. Fresh lump crab gives the best flavor and texture.
Can I serve this dip cold?
Absolutely. I enjoy it both cold and warm depending on the occasion.
Can I prepare it ahead of time?
Yes, I mix everything and keep it refrigerated, then bake it right before serving if I want it warm.
What can I use instead of Old Bay?
I use a mix of paprika, celery salt, garlic powder, and a pinch of cayenne when I need a substitute.
Why is my dip too thick?
I thin it out by adding a little extra sour cream or a splash of lemon juice.
Conclusion
I love making this Joe’s Crab Shack crab dip because it’s creamy, flavorful, and always a hit with guests. Whether I serve it cold or baked until bubbly, it tastes indulgent and comforting. With simple ingredients and easy prep, this dish quickly becomes a go-to appetizer for any occasion.
Creamy, zesty, and packed with crab flavor, this classic dip blends cream cheese, sour cream, mayonnaise, and Old Bay seasoning. Perfect for parties, game day, or holiday appetizers.
Author:Emma
Prep Time:10 minutes
Cook Time:Optional 15–20 minutes (if baked)
Total Time:10–30 minutes
Yield:6–8 servings
Category:Appetizer, Seafood
Method:Mixing (or Baking if warming)
Cuisine:American, Seafood
Ingredients
For the Dip:
8 oz cream cheese, softened
1 cup sour cream
1/2 cup mayonnaise
1 tsp lemon juice
1 tsp Worcestershire sauce
1 tbsp Dijon mustard
1/2 tsp Old Bay seasoning
Optional Garnish / Add-ins:
1 cup lump crab meat (cooked and drained)
Chopped parsley for garnish
Paprika for topping
Instructions
In a medium mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth.
Add lemon juice, Worcestershire sauce, Dijon mustard, and Old Bay seasoning. Stir until fully incorporated.
Gently fold in crab meat, being careful not to break up the lumps.
Transfer the dip to a serving dish and smooth the top.
Optional: Garnish with chopped parsley and a sprinkle of paprika.
Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Serve with crackers, toasted bread, or fresh vegetables.
Notes
Use fresh or canned crab meat depending on availability.
Adjust Old Bay seasoning to taste for more or less spice.
For a warm dip, bake at 350°F for 15–20 minutes until heated through and slightly golden on top.
