Introduction

Oh, friend, do you ever get a craving for that warm, bubbly, cheesy, crab-filled goodness that just hits the spot? You know the one – the kind you find at your favorite seafood spot? For me, that often means dreaming of the famous crab dip from Joe’s Crab Shack! There’s just something about that creamy, savory dip loaded with sweet crab and melted cheese that screams “comfort food.” While heading out is fun, sometimes you just want that magic right in your own kitchen, maybe in your comfy pants. Well, guess what? I’ve cracked the code (or at least, a seriously delicious copycat code!) so you can recreate that incredible experience at home. This recipe is so easy, seriously quick to whip up, and tastes so much like the real deal, you might just fool yourself into thinking you’re seaside. It’s my absolute go-to whenever I need a surefire appetizer that everyone will devour.

Why You’ll Love This Recipe

Fast: Gets from your mixing bowl to your belly in no time!
Easy: If you can stir, you can make this dip. Promise.
Giftable: Make it ahead, bake it at a friend’s house! (Though you might not want to share).
Crowd-Pleasing: Seriously, who doesn’t love warm, cheesy crab dip?

Ingredients

Gather ’round, here’s what you’ll need for this little slice of heaven. Most of these are probably already hiding in your fridge!

8 oz cream cheese, softened: Let this sit out for a bit! Softened cream cheese is key for a smooth, lump-free dip base.
1 cup sour cream: Adds that lovely tang and creaminess.
1/2 cup mayonnaise: Contributes to the rich, creamy texture we’re after. Use your favorite kind!
1 teaspoon lemon juice: A little brightness goes a long way to lift the richness.
1 teaspoon Worcestershire sauce: Adds depth and that classic umami kick. Don’t skip this!
1 tablespoon Dijon mustard: Provides a subtle background flavor that makes the dip interesting.
1/2 teaspoon Old Bay seasoning: Essential for that classic seafood dip flavor, especially for a Joe’s copycat!
1/4 teaspoon garlic powder: Just a touch to enhance the savory notes.
1/4 teaspoon black pepper: Freshly ground is always best, but pre-ground works too.
1 cup lump crab meat, drained and flaked: The star of the show! Use good quality lump crab for the best texture and flavor. Make sure it’s well-drained.
1/2 cup shredded mozzarella cheese: Melts beautifully and gives you that satisfying cheese pull.
1/2 cup shredded cheddar cheese: Adds more flavor complexity and color.
2 tablespoons chopped green onions (optional, for garnish): Adds a little freshness and color right at the end.

How to Make It

Alright, let’s get this party started! It’s seriously simple, I promise.

First things first, preheat your oven to 375°F (190°C). You’ll also want to grab a small baking dish, something about 1-quart size or an 8×8 inch pan works great.
In a medium-sized bowl, grab your softened cream cheese, sour cream, and mayonnaise. Use a spoon or a rubber spatula to mix them together until it’s all smooth and creamy. Don’t worry if it takes a minute, just keep stirring!
Now, let’s add the flavor boosters! Stir in the lemon juice, Worcestershire sauce, Dijon mustard, Old Bay seasoning, garlic powder, and black pepper. Give it another good mix until everything is well combined and smells amazing.
Gently fold in your drained and flaked lump crab meat. Be careful not to break up the lumps too much – we want those nice bites of crab! Stir in about half of the shredded mozzarella and half of the shredded cheddar cheese now too. Save the rest for the topping.
Spoon the mixture into your prepared baking dish, spreading it out evenly.
Sprinkle the remaining shredded mozzarella and cheddar cheese right over the top. This is where it gets that gorgeous bubbly, golden crust!
Pop the dish into your preheated oven and bake for 20-25 minutes, or until the dip is hot and bubbly around the edges and the cheese on top is melted and slightly golden brown.
Carefully remove the dish from the oven. Let it sit for just a minute or two before serving (it’s hot!).
Garnish with those optional chopped green onions if you like, and serve immediately with your favorite dippers like tortilla chips, crackers, toasted baguette slices, or even veggie sticks!

Substitutions & Additions

Want to play around a bit? Here are some ideas:

Cheeses: Feel free to swap cheddar for Monterey Jack, or add a little Parmesan for extra saltiness.
Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the dip mix if you like it with a little heat.
Onions/Peppers: Finely minced onion, shallots, or bell pepper (sautéed first) could add extra flavor and texture.
Different Seafood: While this is a crab dip, you could technically adapt the base for shrimp or even smoked fish, though the flavor profile will change.
Lighter Option? Some folks try substituting Greek yogurt for sour cream, but I find the full-fat sour cream gives the best texture and richness here.

Tips for Success

Softened Cream Cheese is Key: Seriously, if it’s straight from the fridge, it will be hard to mix smoothly. Plan ahead!
Don’t Over-mix the Crab: Fold it in gently at the end to keep those lovely lumps intact.
Quality Crab Matters: Using good quality, sweet lump crab meat will make a huge difference in flavor.
Serving: Make sure to have plenty of dippers ready! This stuff disappears fast. Warm dippers like toasted bread are extra nice.

How to Store It

If (and that’s a big if) you have any leftovers, let the dip cool completely before transferring it to an airtight container. It will keep in the refrigerator for 2-3 days. To reheat, you can gently warm it in the microwave or pop it back into a small oven-safe dish and heat at a lower temperature (like 300°F or 150°C) until bubbly again.

FAQs

Got questions? I’ve got (quick) answers!

Can I make this ahead of time? Yes! You can assemble the dip (steps 1-5) up to a day in advance. Cover it and keep it in the fridge. Add the remaining cheese right before baking and add a few extra minutes to the baking time since it’s starting cold.
Can I use imitation crab meat? You technically can, but for the best flavor and texture that’s closest to the restaurant version, I really recommend using real lump crab meat. It makes a significant difference!
What should I serve with crab dip? Toasted baguette slices, sturdy crackers (like Ritz or similar butter crackers), tortilla chips, pita chips, celery sticks, carrot sticks, or even cucumber slices are all great options.
Why isn’t my dip bubbling? Make sure your oven was fully preheated and you’ve given it enough time. It should be nice and hot in the center, not just warm.

Killer Copycat Joe's Crab Shack Hot Crab Dip Recipe

A seriously delicious, easy, and quick copycat recipe for Joe's Crab Shack hot crab dip. This warm, bubbly, cheesy, crab-filled appetizer is made with cream cheese, sour cream, mayo, lump crab meat, and cheeses, seasoned with classic flavors like Old Bay, and baked until golden and bubbly. It's a guaranteed crowd-pleaser perfect for comfy nights in or entertaining.

Print Recipe Pin Recipe

Cook Time 25

Equipment

small baking dish about 1-quart size or an 8x8 inch pan
Medium-sized bowl
Spoon
Rubber spatula

Ingredients

Hauptzutaten

8 oz cream cheese softened
1 cup sour cream
0.5 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 tablespoon Dijon mustard
0.5 teaspoon Old Bay seasoning
0.25 teaspoon garlic powder
0.25 teaspoon black pepper freshly ground is always best
1 cup lump crab meat drained and flaked
0.5 cup shredded mozzarella cheese
0.5 cup shredded cheddar cheese
2 tablespoons chopped green onions optional, for garnish

Instructions

Preheat your oven to 375°F (190°C). Grab a small baking dish (about 1-quart size or an 8x8 inch pan).
In a medium-sized bowl, mix softened cream cheese, sour cream, and mayonnaise until smooth and creamy.
Stir in lemon juice, Worcestershire sauce, Dijon mustard, Old Bay seasoning, garlic powder, and black pepper. Mix well.
Gently fold in the drained and flaked lump crab meat. Stir in about half of the shredded mozzarella and half of the shredded cheddar cheese.
Spoon the mixture into the prepared baking dish, spreading it evenly.
Sprinkle the remaining shredded mozzarella and cheddar cheese over the top.
Bake for 20-25 minutes, or until hot and bubbly around the edges and the cheese is melted and slightly golden brown.
Carefully remove from the oven and let sit for a minute or two before serving.
Garnish with optional chopped green onions and serve immediately with your favorite dippers.

Notes

Softened cream cheese is key for a smooth dip. Don't over-mix the crab to keep the lumps intact. Using good quality lump crab meat makes a big difference in flavor. Serve with plenty of dippers like tortilla chips, crackers, toasted baguette slices, or veggie sticks. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days and reheated gently in the microwave or oven. Can be assembled up to a day ahead and baked before serving, adding extra minutes if baking from cold. For best results, use real lump crab meat over imitation.