Tully’s Crab Dip Recipe: Cheesy Baked Crowd Pleaser

This baked crab dip delivers restaurant-quality flavor with minimal effort. The combination of sweet lump crab meat, creamy cheese, and subtle seasoning makes it irresistible to any crowd.

I developed this recipe after testing multiple versions, and the key is using high-quality crab while keeping the preparation simple. The result is a rich, smooth dip with perfect texture every time.

What emerges from the oven is a golden-brown masterpiece with melty cheese and visible crab pieces throughout. It pairs perfectly with bread, crackers, or vegetables for dipping.

Perfect for parties, game day, or when you want an impressive appetizer without complicated steps. Here’s how to make it.

Ingredients for Tully’s Crab Dip

Quality seafood and rich dairy create this decadent baked appetizer everyone loves.

The crab is non-negotiable here. Lump crab meat from Whole Foods or a trusted seafood counter ensures sweet, intact pieces—avoid imitation crab at all costs. For the cheeses, Philadelphia cream cheese and Cabot sharp cheddar deliver the smoothest melt. Always buy block cheese and grate it yourself; pre-shredded contains anti-caking agents that disrupt the texture (worth the extra minute).

Need to lighten it up? Greek yogurt at one-to-one ratio replaces sour cream. Out of lump crab? Backfin crab works in a pinch (just pick through for shells). No Old Bay? Combine paprika, celery salt, and cayenne at half the amount. The Worcestershire can be omitted, but it adds that subtle umami depth that elevates the dip.

Assemble this up to 24 hours ahead and refrigerate—bake just before serving. Leftovers keep 3-4 days in the fridge but are best fresh from the oven. Reheat in a 350°F oven until bubbly (microwave works too, but texture suffers).

Step-by-Step Instructions for Cheesy Baked Crab Dip

Here’s the method. Straightforward, tested, works every time.

Step 1: Prepare the Lump Crab Meat

Begin by thoroughly draining the 1 lb Lump Crab Meat to remove any excess moisture. I place it in a fine-mesh strainer and press gently with a paper towel to absorb any remaining liquid. This prevents the dip from becoming watery during baking.

Pick through the crab meat to remove any shells or cartilage you might find. You want pure, clean crab for the best texture in your finished dip. Set the prepared crab aside in a small bowl until ready to use.

Step 2: Mix the Cream Cheese Base

In a large mixing bowl, beat the 8 oz Cream Cheese with a hand mixer on medium speed for 1 minute until completely smooth. This ensures no lumps remain in your final dip.

Add the 0.5 cup Sour Cream, 0.5 cup Mayonnaise, 1 tbsp Worcestershire Sauce, and 1 tbsp Dijon Mustard. Mix on low speed for 30 seconds until fully incorporated. The mixture should be creamy with no visible streaks.

Stir in the 2 tbsp Fresh Lemon Juice, 1 tsp Old Bay Seasoning, 0.5 tsp Garlic Powder, 0.5 tsp Onion Powder, 0.25 tsp Salt, and 0.25 tsp Ground Black Pepper by hand. This layering of flavors builds depth in every bite.

Step 3: Fold in Cheeses and Crab

Add 1.5 cups Shredded Cheddar Cheese and 0.5 cup Parmesan Cheese to the cream cheese mixture. Fold gently with a silicone spatula until just combined—overmixing can make the cheese clump together.

Now add the prepared 1 lb Lump Crab Meat. Fold carefully to distribute the crab evenly throughout the mixture while keeping the lumps intact. The crab should remain in visible chunks for texture contrast against the creamy base.

Step 4: Bake Until Golden and Bubbly

Preheat your oven to 375°F. Transfer the dip to a baking dish (a 9-inch pie dish or similar works well) and spread evenly with a spatula. The surface should be smooth with some crab pieces peeking through.

Bake for 20-25 minutes until the top is golden brown and the edges are bubbling hot. You’ll see the cheese fully melted with some areas turning a deeper amber color—this indicates proper browning.

For the final touch, broil for 1-2 minutes if needed to achieve that perfect golden crust, but watch closely to prevent burning. The dip should be heated through with a slight jiggle in the center when gently shaken.

Step 5: Garnish and Serve Warm

Remove from the oven and let rest for 5 minutes—this allows the dip to set slightly before serving. Sprinkle with the 2 tbsp Fresh Parsley just before bringing to the table for a pop of color and freshness.

Serve warm with sturdy dippers like toasted bread, crackers, or raw vegetables. The dip should be thick and creamy with visible flecks of crab throughout. For best results, keep warm in the oven at 200°F if not serving immediately.

Make-Ahead Tips for This tullys crab dip

Assemble Ahead

You can mix the entire dip up to 24 hours in advance and store it covered in the refrigerator. I like using a glass baking dish with a tight-fitting lid for this. The flavors actually meld together better overnight, making the crab taste even more pronounced. 💡

Prep the Crab

Drain and pick through the 1 lb Lump Crab Meat the day before, then store it in a sealed container with a paper towel to absorb any extra moisture. This saves time on party day and ensures your dip has the perfect texture.

Cheese Prep

Grate the 1.5 cups Shredded Cheddar Cheese and 0.5 cup Parmesan Cheese fresh from the block and store them together in a zip-top bag. Freshly grated cheese melts more smoothly than pre-shredded varieties.

Day-Of Baking

When ready to bake, let the assembled dip sit at room temperature for 20-30 minutes before putting it in the oven. This ensures even cooking. Bake at 375°F for 20-25 minutes until golden and bubbly.

Keep It Warm

If serving over a longer period, keep the dip warm in the oven at 200°F. I place mine in a chafing dish or slow cooker on the warm setting for easy serving. Stir occasionally to maintain the creamy consistency. 🔥

Garnish Last

Add the 2 tbsp Fresh Parsley just before serving to keep it vibrant. This final touch adds a pop of color that makes the dish look as good as it tastes.

Frequently Asked Questions