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Easy Air Fryer Crab Dip Recipe

Air Fryer Crab Dip

5 from 2 votes
Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8 Servings

Description

Hot, cheesy Maryland-style crab dip made in the air fryer in 20 minutes. A full pound of lump crab in a whipped cream cheese and sharp cheddar base with Old Bay, topped with melted cheddar and served bubbling.

Ingredients 

  • 1 pound lump crab meat, drained and picked over for shell
  • 8 ounces full-fat cream cheese, room temperature
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 3/4 cup shredded sharp cheddar cheese, divided
  • 2 teaspoons Old Bay seasoning
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon ground mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Optional garnish: extra Old Bay, chopped chives, crumbled bacon

Instructions

  • Beat the cream cheese in a large bowl with a hand mixer until smooth.
  • Add the sour cream, mayonnaise, 1/4 cup of the cheddar, Old Bay, Worcestershire, ground mustard, garlic powder, lemon juice, salt and pepper. Mix on low about 1 minute. Taste and adjust.
  • Fold in the crab gently with a spatula, keeping the lumps intact.
  • Spread into a 1-quart oven-safe dish that fits your air fryer basket.
  • Air fry at 375°F for 5 minutes.
  • Stir once, smooth the top, and sprinkle on the remaining 1/2 cup cheddar.
  • Air fry at 375°F for 5 more minutes, until the cheese is melted and golden in spots and the center is hot (165°F).
  • Rest 2 to 3 minutes, garnish, and serve hot.

Equipment

  • Air fryer — any basket or oven-style model that fits a 1-quart dish; 5.5-quart or larger is the easy size
  • 1-quart oven-safe dish
  • Large Mixing Bowl
  • Rubber spatula — for folding in the crab
  • Fine-mesh strainer — for draining the crab
  • Box grater — for shredding the cheddar
  • Instant-read thermometer (optional) — to confirm 165°F in the center
  • Aluminum foil — for tenting when reheating

Notes

  • Cream cheese must be at room temperature (about 2 hours out) to whip smooth.
  • Drain the crab thoroughly; wet crab makes a loose dip.
  • Deeper dishes need 2 to 4 extra minutes in the second stage. If the top browns fast, finish at 350°F.
  • Make ahead: mix without the topping cheese, cover, and refrigerate up to 48 hours. Rest 20 minutes at room temperature before cooking and add 1 to 2 minutes to the first stage.
  • Leftovers keep 3 days refrigerated. Do not freeze.

Nutrition

Serving: 1ServingCalories: 258kcalCarbohydrates: 3gProtein: 15gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 70mgSodium: 990mgPotassium: 196mgFiber: 0.2gSugar: 2gVitamin A: 565IUVitamin C: 5mgCalcium: 145mgIron: 1mg