Crab Cake Dip Recipe

A cast iron pan filled with a crumbly, golden-orange dish sits on a wooden table.

This warm crab cake dip comes together quickly and delivers all the rich, familiar flavor of classic crab cakes in a simple, shareable form. Baked in a cast iron skillet with a crisp, seasoned topping, it makes an impressive appetizer for holidays, gatherings, or cozy evenings at home.

Course Appetizers, Dips, Seafood

Cuisine American

Prep Time 10

Cook Time 15

Resting Time 5

Servings servings

Calories 227kcal

Author Diane Gail

Ingredients

8 oz cream cheese softened
2/3 cup mayonnaise
2 tablespoons stone ground mustard
2 teaspoons Worcestershire sauce
2 large garlic cloves pressed
2 teaspoons onion powder
4 teaspoons old bay seasoning separated
8 oz crabmeat well drained
1 cup panko bread crumbs
1/2 cup shredded parmesan cheese
2 tablespoons melted butter
1 tablespoon dried parsley
1/2 whole lemon optional

US Customary - Metric

Instructions

Blend ingredients: Combine the cream cheese, mayo, garlic, stone ground mustard, Worcestershire sauce, onion powder, and half the old bay to create a smooth, well-seasoned base.
Fold in crab: Mix in the crab so it’s distributed throughout the base and adds balanced flavor to every bite.
Fill skillet: Spread the mixture in a well-oiled 10-inch cast iron skillet and level the surface for even baking.
Mix topping: Combine the panko, parmesan, and remaining old bay to season the breadcrumb topping.
Add butter: Work the butter into the topping until it resembles damp sand to help it bake into a cohesive layer.
Top the dip: Spread the topping over the surface and sprinkle with parsley to add color and freshness.
Bake and finish: Bake at 400 degrees F (204 C) for 15–20 minutes, let rest for 5 minutes to set, then add a squeeze of lemon if you want brighter flavor.

Notes

Choose claw meat: Use claw meat for the fullest crab flavor, as it stands up well to baking and blends beautifully into the dip.
Season the base well: Blend the seasonings into the cream cheese mixture first so the aromatics bloom and stay evenly distributed.
Oil the skillet: Coat the cast iron lightly before adding the dip to help it release easily and achieve clean edges.
Pre-mix the topping: Coat the panko thoroughly with the butter so the topping bakes into a structured layer instead of turning powdery.
Storage: Store leftovers in an airtight container for up to 3 days.

Nutrition