Hot Crab and Corn Dip is an easy appetizer recipe made with corn, crab and peppers

Cheesy Hot Crab Dip

  • Author: Dan
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 Servings 1x

This creamy, cheesy hot crab dip recipe is perfect for serving at parties! Use fresh corn, canned corn or frozen – whatever you have on hand!



  • 2 tablespoons butter
  • 2 cups frozen or fresh corn
  • 1 shallot, minced
  • 1/2 cup red bell peppers, diced fine
  • 1/2 cup yellow bell peppers, diced fine
  • 1/2 teaspoon kosher salt
  • Fresh black pepper to taste
  • 2 tablespoons dry sherry wine
  • 4 ounces cream cheese, softened
  • 8 ounces canned crab meat, (claw meat or lump meat or a combination) drained and rinsed
  • 1 teaspoon Old Bay seasoning
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 cups shredded Monterey Jack cheese, divided
  • 1 cup crushed Ritz crackers mixed with 2 tablespoons of melted butter


  1. Preheat the oven to 400 degrees. Melt the butter in a large skillet over medium heat, then add the corn, shallot, peppers, salt and pepper. Cook until softened, about 5 minutes, then add the sherry and cook until the wine has evaporated.
  2. Pour the corn and peppers into a large bowl, then add the cream cheese and stir to combine.
  3. Add the crabmeat, Old Bay, Worcestershire sauce and 1 cup of the cheese into the filling, folding gently to combine.
  4. Transfer the crab dip into a 8″ x 8″ baking dish. Top with the remaining 1/2 cup of Monterey Jack cheese and the crushed crackers that have been mixed with butter.
  5. Bake for 20 minutes until the filling is hot and bubbling.
  6. Serve hot with more crackers for dipping.

Recipe Notes

You can make this crab dip ahead of time, refrigerate and then bake it right before serving!

  • Category: Appetizer
  • Method: Oven
  • Cuisine: American