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If you're looking for an elegant yet effortless appetizer that’s guaranteed to impress, baked crab dip is your answer. This rich, creamy, and cheesy dip is packed with sweet, tender lump crab meat, a touch of Old Bay seasoning, and just the right amount of heat and citrus to make every bite irresistibly flavorful.

And what better way to serve this classic than in a No.4 Field Cast Iron Skillet? Not only does cast iron ensure even baking, but it also keeps your dip warm and bubbling long after it leaves the oven—so you can savor every creamy, cheesy scoop. 

Note: You can easily double this recipe for a No.6 Field Skillet

Sophisticated and so EASY.

Recipe: Baked Crab Dip

Print Recipe

Ingredients

FOR DIP

  • 8 oz cream cheese, room temperature
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 clove garlic, minced
  • 1/4 cup chopped green onion or chives
  • 1 1/2 teaspoon Old Bay seasoning
  • Salt & pepper to taste
  • Dash of Worcestershire sauce
  • ½ of a lemon, juiced
  • 1 cup freshly shredded cheddar cheese, divided
  • Dash of hot sauce (or more, to taste)
  • 1 pound fresh jumbo lump crab meat (find this at your local farmers market, seafood restaurant or even costco!)

    Tools

    No.4 Field Skillet

    Resources

    The Field Method for Cast Iron Care

    Instructions

    How to Make Baked Crab Dip in a No.4 Field Skillet

    1.

    Preheat oven to 350 °F.

    2.

    Prepare your skillet: Lightly grease your No.4 Field Cast Iron Skillet to prevent sticking.

    3.

    Mix the base: In a bowl, beat cream cheese until smooth. Stir in mayonnaise, sour cream, garlic, green onion, Old Bay seasoning, salt, Worcestershire sauce, and lemon juice until well combined.

    4.

    Add cheese and heat: Mix in 3/4 cup shredded cheddar cheese and a dash of hot sauce, stirring until smooth.

    5.

    Fold in the crab: Gently stir in jumbo lump crab meat, being careful not to break up the delicate chunks.

    6.

    Transfer to the skillet: Spread the mixture evenly into the No.4 Field Cast Iron Skillet and place the skillet on a sheet tray—THIS IS VERY IMPORTANT to catch any bubbling over while baking.

    7.

    Bake for 20 minutes until bubbly and golden brown.

    8.

    Increase the oven temperature to 425°F and continue baking for another 10 minutes until the top is deeply golden and bubbling.

    9.

    Serve warm: Garnish with extra green onions or a sprinkle of Old Bay, and serve immediately with toasted sourdough, crackers, tortilla chips, or fresh veggies.

     

    Tips & Variations

    • Make It Extra Creamy: Add an extra tablespoon of sour cream for an even silkier texture.
    • Bolder Flavor: Swap cheddar for Gruyère or white sharp cheddar for a deeper, nuttier taste.
    • Spicy Kick: Add extra hot sauce or a pinch of cayenne for a spicier dip.
    • Lighter Option: Use Greek yogurt instead of sour cream and mayo for a tangy, protein-packed alternative.
    • Make It Ahead: Assemble the dip in advance and refrigerate until ready to bake—just add a few extra minutes to the baking time.

    Seasoning Rating: Best

    Rich in fats, this creamy dish is one of the best recipes you can make in your skillet that will support and build up it's seasoning! 

    Enjoy straight from the pan while still nice and warm, but we recommend cleaning things up right after serving and following the Field Method to keep your cast iron in good shape! Be sure to give it some extra elbow grease with your Chain Mail Scrubber to break up any remaining cheese and prevent further build up. 

    Seasoning Ratings:

    Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.

    Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.

    Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.

    OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.

     

     

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