Hot Ranch Crab Dip

  • Level: Easy
  • Total: 50 min
  • Inactive: 25 min
  • Cook: 25 min
  • Yield: 8 servings
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4 ounces cream cheese, at room temperature

1/4 cup mayonnaise

1/4 cup sour cream

1/4 cup buttermilk

1 tablespoon all-purpose flour

2 teaspoons Worcestershire sauce

1 teaspoon hot sauce

1/4 teaspoon grated lemon zest

1 clove garlic, finely grated

1/4 cup grated parmesan cheese, plus more for sprinkling

Kosher salt

3 scallions, thinly sliced

2 tablespoons chopped fresh chives, plus more for topping

1 pound lump crabmeat, picked through

Paprika, for topping

Toasted bread or crackers, for dipping


Preheat the oven to 375 degrees F. Combine the cream cheese, mayonnaise, sour cream, buttermilk and flour in a large bowl. Add the Worcestershire sauce, hot sauce, lemon zest, garlic, parmesan and 1 teaspoon salt; beat with a mixer on medium-high speed until smooth and creamy, about 2 minutes. Add the scallions, chives and crabmeat and continue beating until combined.

Transfer the mixture to a shallow 1-quart baking dish; sprinkle with more parmesan and bake until lightly golden and heated through, 25 to 30 minutes. Top with paprika and more chives. Serve with bread or crackers.

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