This oven-baked crab dip is loaded with tender, sweet lumps of crab meat, perfectly balanced with a medley of fresh vegetables. The savory bread crumbs add just the right amount of texture without overpowering the star of the show — the crab itself. Whether you’re hosting an elegant dinner party or a laid-back gathering with friends, this dish delivers big flavor in every bite. Serve it with buttery crackers or fresh bread, and watch it disappear from the table.
Ingredients for Oven-Baked Crab Dip
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1 1/2 sticks (170 g) butter
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2 cups (480 ml) celery, chopped
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2 pounds (0.9 kg) lump crab meat
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2 cups (480 ml) white onion, chopped
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2 cups (480 ml) bell pepper, chopped
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1 can (approx. 300 g) cream of mushroom soup
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2 cups (240 g) seasoned bread crumbs
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1 bunch green onions, chopped
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1/4 cup (15 g) fresh parsley, chopped
How to Make Oven-Baked Crab Dip
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In a large skillet, sauté the onions, celery, and bell pepper in the butter until softened and fragrant.
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Stir in the cream of mushroom soup, blending well.
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Add the crab meat, making sure it’s free of any shell fragments.
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Mix in just enough bread crumbs to achieve your preferred dip thickness.
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Stir in the green onions and parsley for a burst of fresh flavor.
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Transfer the mixture to a greased 9 x 13-inch (23 x 33 cm) baking dish.
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Bake at 350°F (175°C) for 35 minutes, or until the top is lightly browned.
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Serve hot with buttery crackers, crusty bread, or as a rich crab side dish for your meal.
A Crowd-Pleaser for Any Occasion
This oven-baked crab dip is more than just an appetizer — it’s a conversation starter. The sweet crab paired with the tender vegetables and creamy base creates a flavor profile that feels luxurious but is incredibly easy to make. Whether paired with Ritz crackers for a casual snack or plated as part of a sophisticated dinner, it’s guaranteed to win hearts (and taste buds) every time.
