Gluten Free Hot Crab Dip
This bubbling, golden crab dip is the kind of party appetizer that disappears before you even get a chance to set down the serving dish. Lump crab meat is folded into a creamy base of softened cream cheese, sour cream, and mayonnaise, then seasoned with Old Bay, smoked paprika, hot sauce, and a squeeze of fresh lemon juice for layers of bold, coastal flavor. A generous blanket of shredded cheddar melts over the top as it bakes, giving you those irresistible golden edges and a bubbly, rich center. One thing that makes hot dips like this tricky is the sneaky gluten hiding in Worcestershire sauce or certain seasonings — here, every ingredient is naturally gluten free or easy to verify, so there's no guesswork involved. Served straight from the oven with gluten free crackers or crisp sliced vegetables, it's a crowd-pleasing spread that feels indulgent without any compromise. It serves eight, making it the perfect centerpiece for game day, holiday gatherings, or any occasion where you want something warm and impressive on the table.
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Learn more →Ingredients
8 servings
- 8 oz cream cheese, softened
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 tbsp fresh lemon juice
- 1 tsp worcestershire sauce
- 1 tsp hot sauce
- 1 tsp old bay seasoning
- ½ tsp garlic powder
- ¼ tsp smoked paprika
- salt and pepper, to taste
- 12 oz lump crab meat, drained and picked over for shells
- ¾ cup shredded cheddar cheese, divided
- 2 scallions, thinly sliced (green tops only)
For serving
- gluten free crackers or sliced vegetables, for serving
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease an 8-inch baking dish and set aside.
- 2
In a medium mixing bowl, beat the cream cheese with a hand mixer or rubber spatula until smooth. Add the sour cream, mayonnaise, lemon juice, Worcestershire sauce, hot sauce, Old Bay seasoning, garlic powder, smoked paprika, salt, and pepper, and stir until fully combined.
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