Mediterranean Hot Baked Crab Dip

Mediterranean Hot Baked Crab Dip

This Mediterranean Hot Baked Crab Dip blends the luxurious richness of lump crab meat with tangy feta, creamy cheeses, fresh herbs, and bright Mediterranean flavors like lemon, garlic, and roasted red peppers. Bubbly, golden, and irresistibly creamy, it’s a flavor-packed appetizer that’s perfect for game nights, dinner parties, or holiday spreads.

Unlike traditional American crab dips, this version brings a vibrant twist from Mediterranean ingredients—think olives, dill, lemon zest, and sun-dried tomatoes—making it lighter, zestier, and more herbaceous while still indulgently cheesy and warm.

Time Required

Ingredients (Serves 6–8)

Dip Base:

8 oz (225g) cream cheese, softened

½ cup Greek yogurt (or sour cream)

¼ cup mayonnaise (optional, for extra creaminess)

1½ cups lump crab meat (fresh or canned, well-drained)

⅓ cup crumbled feta cheese

½ cup shredded mozzarella or Monterey Jack

¼ cup grated Parmesan

1–2 garlic cloves, minced

Zest of 1 lemon + 1 tbsp lemon juice

¼ cup finely chopped red bell pepper or roasted red pepper

2 tbsp sun-dried tomatoes, finely chopped (optional)

2 tbsp chopped fresh dill or parsley

½ tsp dried oregano

½ tsp smoked paprika

Salt & black pepper, to taste

1–2 tbsp chopped kalamata olives (optional)

Instructions

Step 1: Preheat Oven

Preheat your oven to 375°F (190°C). Lightly grease a small baking dish or oven-safe skillet.

Step 2: Mix the Base

In a large bowl, combine softened cream cheese, Greek yogurt, mayonnaise (if using), lemon zest, lemon juice, garlic, oregano, paprika, and a pinch of salt and pepper.

Stir until creamy and smooth.

Step 3: Fold in the Crab & Flavor Boosters

Gently fold in crab meat, feta, mozzarella, Parmesan, chopped red pepper, sun-dried tomatoes, olives (if using), and herbs.

Adjust seasoning to taste.

Step 4: Bake

Transfer mixture into your prepared baking dish.

Smooth the top and sprinkle with a bit of extra Parmesan or mozzarella.

Bake uncovered for 18–22 minutes, or until hot and bubbly with golden edges.

Step 5: Serve

Garnish with fresh herbs, an extra squeeze of lemon juice, and serve hot with:

Pita chips

Crostini

Crackers

Fresh veggie sticks

Tips for Success

Use lump crab meat for best texture and flavor. Drain well and gently pick through for shells.

Balance creaminess: Adjust yogurt or mayo depending on your preference for richness.

Zest adds brightness: Lemon zest is essential to cut through the richness.

Soften cream cheese fully to ensure a smooth, lump-free mix.

Don’t overbake: Just heat through and bubble the top—overcooking can dry the crab.

Variations

Spicy Kick: Add red chili flakes or a splash of hot sauce.

Low-Fat Version: Use light cream cheese and Greek yogurt only, omit mayo.

Cheese Swap: Try goat cheese instead of feta for a tangier flavor.

Extra Veggie: Mix in sautéed spinach or artichoke hearts.

Seafood Mix: Add chopped shrimp or scallops for a seafood medley dip.

FAQ

Q: Can I make this ahead of time?
A: Yes! Assemble the dip (unbaked), cover, and refrigerate up to 24 hours. Bake just before serving.

Q: Can I reheat leftovers?
A: Absolutely. Reheat in a 350°F oven until warmed through, or microwave in short bursts.

Q: Can I freeze it?
A: Freezing is not recommended—the creamy texture may break. Best eaten fresh or from the fridge within 2–3 days.

Q: What can I serve this with?
A: Great with toasted pita, focaccia, cucumber slices, crackers, or grilled flatbread.

Nutrition Info (Per ¼ cup serving; approx.)

(Varies depending on cheese, mayo, and serving size.)

Conclusion

This Mediterranean Hot Baked Crab Dip is a savory, rich, and satisfying centerpiece for any gathering. With layers of creamy cheese, tender crab, zesty lemon, and Mediterranean herbs, it brings both comfort and elegance to your appetizer table. Whether scooped with pita or spooned onto crusty bread, it’s a guaranteed hit.