Here’s a delicious copycat recipe for Joe’s Crab Shack-style Crab Dip — creamy, cheesy, and loaded with lump crab meat. It’s the perfect hot dip for parties, game nights, or seafood lovers who want that restaurant-style richness at home.
🦀 Joe’s Crab Shack Crab Dip (Copycat Style)
Serves: 6–8
Prep Time: 10 minutes
Bake Time: 20–25 minutes
🧀 Ingredients
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8 oz cream cheese, softened
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1/2 cup sour cream
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1/4 cup mayonnaise
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1 cup shredded Monterey Jack cheese
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1/2 cup shredded Parmesan cheese
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1/2 tsp Old Bay seasoning (or Cajun seasoning)
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1/4 tsp garlic powder
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1/4 tsp onion powder
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Dash of hot sauce (optional)
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8 oz lump crab meat (fresh, canned, or imitation — well-drained)
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1/4 cup diced red bell pepper
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2 green onions, thinly sliced (plus more for garnish)
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Optional: 1 tbsp lemon juice for brightness
🧑🍳 Instructions
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Preheat oven to 375°F (190°C).
Grease a small baking dish (around 1 quart or 8×8″). -
Mix the base:
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In a medium bowl, combine cream cheese, sour cream, and mayo until smooth.
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Add the flavor:
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Stir in Monterey Jack, Parmesan, Old Bay, garlic powder, onion powder, hot sauce (if using), and lemon juice.
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Fold in the good stuff:
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Gently mix in crab meat, red bell pepper, and green onions. Don’t overmix to keep the crab chunky.
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Bake:
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Spread into the prepared dish. Bake uncovered for 20–25 minutes, until hot and bubbly, with light golden spots on top.
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Optional: Broil for 1–2 minutes at the end for a lightly browned top.
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Garnish & serve:
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Sprinkle with extra green onions or parsley.
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Serve hot with toasted baguette slices, tortilla chips, crackers, or warm soft pretzels.
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🧂 Pro Tips:
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Lump crab meat gives the most authentic texture. If using canned, drain well and pick through for shells.
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You can mix in a little spinach or artichokes for a variation.
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Make it spicier with minced jalapeños or a few dashes of Cajun hot sauce.
Want a slow cooker version, a cold crab dip alternative, or something more keto-friendly?