Cheesecake Factory Crab Dip Recipe You Can’t Resist – Ultra Creamy and So Easy!
This ultra-creamy crab dip is a copycat version of the beloved appetizer from The Cheesecake Factory, rich, cheesy, and packed with lump crab meat. It’s the perfect crowd-pleaser for game day, parties, or cozy nights in.
Equipment
- 9x9-inch baking dish
- Mixing Bowl
- Spatula or spoon
- Oven
Ingredients
- 8 oz cream cheese softened
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp Worcestershire sauce
- 1 tsp lemon juice
- ½ tsp Old Bay seasoning
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Salt and pepper to taste
- 1 cup lump crab meat drained, shells removed
- 1 tbsp chopped parsley optional, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine cream cheese, sour cream, and mayonnaise until smooth.
- Stir in mozzarella, Parmesan, Worcestershire sauce, lemon juice, and spices.
- Gently fold in the crab meat, being careful not to break it apart too much.
- Lightly grease a 9x9-inch baking dish with butter or cooking spray.
- Spread the crab dip mixture evenly into the dish.
- Bake for 25–30 minutes, or until the top is golden and bubbly.
- Let it cool for a minute before serving.
- Garnish with parsley if desired, and serve hot with bread, crackers, or veggies.
Notes
- Use high-quality lump crab meat for the best flavor and texture.
- For a spicy twist, stir in a pinch of cayenne pepper or a few dashes of hot sauce.
- This dip stores well in the fridge for up to 3 days. Reheat in the oven or microwave before serving.