When this crab dip hits the table, silence falls. Then you hear crackers crunch and spoons scraping for more. Made with sweet crab and a kick of Frank’s RedHot, this dip is creamy, bold, and gone before you know it.
Why You’ll Love This Cold & Creamy Firecracker
- That Maryland flavor, with a spicy twist of Frank’s RedHot.
- Easy to prep ahead and serve chilled or warm at the lake or parties.
The Ingredients That Make It Magic
Now listen, good crab dip doesn’t need a million ingredients, it needs the right ones. Let’s walk through the cast of characters:
Blue crab meat: Sweet, tender, and the heart of the dish. Lump is ideal for that flaky bite, but if you’ve got claw meat, that’s just fine. Mix ’em up if you’re feeling fancy.
Cream cheese: Softened and dreamy. This is the base that holds everything together like a good Southern family recipe.
Sour cream + mayo: Adds tang and richness. Think of it as the creamy trifecta—alongside the cheese, it creates that perfect dip texture.
Frank’s RedHot: Oh, honey. This is the *zing*. It’s not too spicy—it’s just right. Gives that little slow burn that makes folks ask, “what’s in this?”
Old Bay seasoning: If you’re makin’ crab dip and not using Old Bay, are you even in Maryland? This classic seafood seasoning adds briny depth that highlights the crab without overpowering it.
Lemon juice: Just a squeeze, to brighten everything up.
Shredded sharp cheddar: For that little melty pull. Optional, but boy, it does make it more indulgent.
Optional Horseradish: For those who like a bit more heat, adding a teaspoon gives this dip a creamy wasabi-like kick. This is perfect if you’re chasing that seafood-inspired thrill.
Step-by-Step: How to Make This Easy Frank’s RedHot Maryland Crab Dip
Let’s keep it real simple, y’all. Grab a bowl, and let’s get into it.
- In a large bowl, combine softened cream cheese, mayo, and sour cream. Mix until smooth and creamy. I like using a hand mixer for this part. makes it fluffier.
- Fold in Frank’s RedHot, Old Bay, lemon juice, and a touch of garlic powder.
- Gently fold in the crab meat. Don’t break it all up—you want some big, flaky pieces in there. That’s where the gold is.
- If you’re serving it cold, stop right here. Chill it for at least 30 minutes, and serve with buttery crackers or crusty bread.
- Wanna go warm? Pop it in a small baking dish, top with shredded cheese, and bake at 375°F for 15–20 minutes until bubbling and golden.
Don’t Let These Mistakes Mess Up Your Dip
Even an easy dip like this has its pitfalls. But hey, that’s why I’m here, right?
- Don’t use imitation crab. It changes the flavor entirely. If budget’s tight, go with claw meat—it’s affordable and delicious.
- Overmixing the crab breaks it down too much. Fold gently like you’re tucking a baby in bed.
- Too much heat? Frank’s is mild, but don’t go rogue with other hot sauces unless you’re chasing dragon fire. This is a flavorful heat, not a dare.
A Few Pro Tips From My Nashville Kitchen
You know I’ve made this dip a dozen different ways—on a boat, in a cabin, on my porch at 9 a.m. with coffee (don’t judge me). Here’s what makes it really shine:
Let it rest: Whether you’re serving it hot or cold, give it time. Letting it chill allows the crab to soak up all that creamy goodness. If you’re going baked, let it rest for 10 minutes out of the oven so it sets a bit.
Use both claw and lump: I like that contrast—claw for flavor, lump for texture. It’s like a marriage that just works.
Pair with the right crackers: Ritz is classic. Pita chips give a lovely crunch. But if you can get your hands on some crostini or even fry up your own tortillas? Baby, that’s next level.
Make it ahead: This is the kind of dip that gets better after sitting overnight. Great for parties, tailgates, or lazy lake days. Pack it in a cooler and go!
Oh—and if you’re ever in the mood for another crowd-pleasing dip with a spicy twist, don’t miss this smoked buffalo chicken dip. It’s fire in the best way.
One Bonus Tip I Swear By
Alright, let me put you onto something—cold dip sandwiches. I know, sounds wild. But the next day, spread this crab dip on a toasted brioche bun, top with arugula, maybe some pickled onions, and you’ve got yourself a crab melt without even trying. Add a side of chips and thank me later.
Honestly, it’s why I always double the batch. Leftovers are half the reason we do this anyway.
How Should You Serve It? Let Me Count the Ways
This dip plays well with others. Here are my go-to ways to serve it up:
- Classic cold with crackers or celery sticks (hello, lakeside snacking vibes)
- Warm with melty cheese and a crusty baguette
- Inside phyllo cups for a fancy bite-size appetizer
- Slathered on mini bagels for a brunch twist – don’t knock it till you try it
Easy Frank’s RedHot Maryland Crab Dip
Ingredients
- – 8 oz cream cheese softened
- – 1/2 cup sour cream
- – 1/4 cup mayonnaise
- – 1/4 cup Frank’s RedHot Original
- – 1 tsp lemon juice
- – 1 tbsp Old Bay seasoning
- – 1/4 tsp garlic powder
- – 1/2 lb lump or claw crab meat
- – 3/4 cup shredded sharp cheddar optional
- – 1 tsp horseradish optional
Instructions
- In a mixing bowl, blend cream cheese, sour cream, and mayo until smooth.
- Stir in Frank’s RedHot, lemon juice, Old Bay, and garlic powder.
- Gently fold in crab meat and horseradish if using.
- Chill for 30+ minutes if serving cold. For hot: transfer to dish, top with cheese, bake at 375°F for 15–20 mins.
Notes
- Use both lump and claw meat for best texture and flavor.
- Don’t overmix crab to keep it flaky.
- Chill for at least 30 minutes before serving cold.
- To store, refrigerate up to 3 days in airtight container.
FAQs
What’s the difference between serving this crab dip cold or hot?
Cold gives you that creamy, smooth dip with bold flavor—perfect for summer parties or tailgates. Hot makes it extra indulgent with melty cheese and bubbling edges. Both work, so it’s all about the vibe you’re going for.
Can I freeze this crab dip?
You technically can, but I wouldn’t recommend it. The dairy separates a bit, and the crab loses its texture. Make it fresh, or store leftovers in the fridge for up to 3 days.
Is this dip spicy?
It’s got a little heat from Frank’s RedHot, but it won’t set your mouth on fire. Want more heat? Stir in some horseradish or extra cayenne. Need it milder? Cut back on the hot sauce and balance with more sour cream.
What’s a good substitute for crab?
Look, nothing quite compares to the sweet tenderness of crab, but if you’re in a pinch, finely chopped shrimp can work. Just sauté it first, cool it down, and mix it in. Still seafood, still tasty.
That’s A Wrap, Sugar
If you’ve been looking for a crowd-pleasing, make-ahead, cold or hot party dip that’s bursting with coastal flavor and just the right amount of Southern sass—this Easy Frank’s RedHot Maryland Crab Dip is it. It’s lake-friendly, potluck-approved, and fancy enough for your mother-in-law.
