Tully’s Crab Dip Recipe

I tested a Tully’s Crab Dip Recipe the week after my brother-in-law’s graduation party. The party was held near his home in Seattle. We enjoyed a bowl of hot crab dip that disappeared quickly.

Everyone had different opinions on what made it special compared to other dips we had tried at parties. I made about ten test batches over two months. Most of these were prepared on weeknights after work while my dog waited nearby for any spills.

My neighbor Diane, who works at a seafood counter, helped me by saving fresh lump crab. This reduced the number of failed batches early on. By the time I had a recipe to share, my freezer was filled with small ramekins labeled with dates from March.

Why This Crab Dip Is Such a Crowd-Pleaser

Many crab dip recipes have too much filler and not enough crab, leading to a cream cheese dish with only a few pieces of seafood. This Tully’s Crab Dip Recipe is different. It uses a full pound of lump crab in a creamy mix that covers each piece without masking it.

Every scoop has visible white chunks instead of a pasty texture. Unlike most recipes that use only Parmesan or cheddar, this one uses both. Parmigiano-Reggiano gives a salty, nutty flavor, while sharp white cheddar adds a fresh taste that enhances the other ingredients.

Half of the Parmesan mixes into the dip, and the other half goes on top to create a golden crust when broiled. Many cooks skip the broiling step, but it takes only two extra minutes and is worth it.

This quick step turns a good baked dip into one with a nutty, crispy top.

Ingredients for Tully’s Crab Dip Recipe

1 lb fresh lump crab meat (or pasteurized refrigerated): This ingredient is key to the dish. You want to see visible chunks of crab, not shredded bits. I usually buy mine from the seafood counter at Whole Foods because they have a faster turnover than regular grocery stores.

Backfin or claw meat is cheaper but may give you smaller, softer pieces.

16 oz cream cheese, softened to room temperature: This serves as the base of the dip and must be whipped until completely smooth before adding anything else. I always buy Philadelphia block cream cheese instead of the whipped kind. Take both blocks out of the fridge for an hour beforehand, as cold cream cheese is harder to mix.

½ cup sour cream: This ingredient lightens up the thick cream cheese and adds a mild tang. I often use Daisy brand, but Greek yogurt can be a good substitute if you don’t have sour cream. Just know that Greek yogurt is a bit tangier.

½ cup mayonnaise: This adds richness and helps the dip hold together when it’s warm. I use Duke’s brand because it performs better under heat than thinner brands. Use real mayonnaise, not salad dressing, as the flavors are not the same.

1 cup freshly grated Parmigiano-Reggiano, divided: Half of this cheese mixes into the base for a salty flavor, while the other half goes on top to create a browned crust when broiled. I prefer to buy a wedge and grate it myself with a microplane, as pre-grated cheese doesn’t melt as well. Wrap any unused wedge tightly and store it in the cheese drawer, not the door.

½ cup shredded sharp white cheddar: This adds a mild, clean flavor that balances the natural sweetness of the crab. I usually grate Cabot sharp white cheese myself because pre-shredded cheese has an anti-caking coating that affects melting. Yellow cheddar can be used in a pinch, but it will tint the dip orange.

3 cloves garlic, finely minced: Fresh garlic gives a nice, sharp flavor compared to the jarred kind, which can taste harsh when baked. I mince garlic with a small knife instead of a garlic press, as the press can make garlic bitter. Buy whole heads instead of pre-peeled cloves, as they dry out faster in the fridge.

2 tablespoons fresh chives, finely chopped: This adds a mild onion flavor that works well with seafood without being too strong for the crab. You can snip some from a small pot on your windowsill or buy a bunch from the produce section.

You can use scallion greens instead, but avoid raw white onion as it has a sharp taste.

2 tablespoons fresh lemon juice: This brightens up the rich cream cheese base and prevents the dip from tasting too heavy. Fresh lemon juice squeezed at the counter tastes much better than bottled juice.

Remember to zest the lemon before juicing it, as a microplane works more easily on a whole lemon than on one that’s already juiced.

1 teaspoon lemon zest: This adds a floral citrus flavor without increasing the acid, which the juice already provides. Use a fine microplane grater to get just the yellow part of the peel without the bitter white pith.

Zest the lemon first, before cutting and juicing it for the other measurement.

1 tablespoon Worcestershire sauce: This adds a savory flavor and slight smokiness, which helps the dip avoid a plain baked cheese taste. I use Lea & Perrins, which has been in my fridge for years. A small amount goes a long way, so taste before adding more.

1 teaspoon Old Bay seasoning: This popular seasoning for crab gives a warm, slightly peppery flavor that makes it clear what the dip is about as soon as it is served. I always use the classic yellow tin.

Store it away from the heat of the stove, as the spice loses its strength when it gets warm.

Optional: ½ teaspoon hot sauce: A few dashes add warmth without making it spicy. I keep Crystal hot sauce for small additions like this. You can leave it out entirely for a version that is safe for guests who don’t like heat.

½ teaspoon freshly cracked black pepper: Coarse, freshly cracked pepper adds texture and aroma that pre-ground pepper can’t match. Keep a pepper mill filled next to the stove to make this easy.

Crack the pepper directly into the bowl right before mixing, as ground pepper loses its aroma quickly once exposed to air.

Pinch of cayenne pepper: About an eighth of a teaspoon brightens the dip without adding noticeable heat. Any grocery store brand is fine, as the small amount means quality differences aren’t significant.

Measure carefully; using too much can make the dip spicy.

Smoked paprika and chopped parsley, for garnish: Dust smoked paprika over the top before baking to add color, and scatter parsley on afterward for a fresh green contrast against the browned cheese.

Any brand of smoked paprika works; no specific brand is needed. Add the parsley only after baking, as it wilts and darkens in heat.

Equipment to Make Tully’s Crab Dip Recipe

1. Large mixing bowl: for combining the base.
2. Electric hand mixer: whips cream cheese fully smooth.
3. Microplane: for parmesan, garlic, and zest.
4. 9-inch baking dish: ceramic holds heat evenly.
5. Rubber spatula: folds crab without breaking lumps.
6. Sheet tray: catches any bubble-over while baking.

How to Make Tully’s Crab Dip Recipe

Preheat and Prep: Set the oven to 375°F and move a rack to the upper-middle position. This helps with broiling later. Lightly grease a 9-inch baking dish with butter or cooking spray and set it aside.

Pick Through the Crab: Spread the crab meat on a rimmed sheet tray in one layer. Gently check for any hard shell pieces. Remove anything that feels hard. Even good lump crab may have a piece or two, and finding one in the dip can ruin the bite.

Whip the Base: Use a hand mixer to beat the softened cream cheese on medium speed for about 90 seconds until it’s smooth with no lumps. Then add the sour cream, mayonnaise, and Worcestershire sauce. Mix for another 30 seconds until everything looks even.

Build the Flavor: Add half of the Parmesan cheese, the cheddar cheese, garlic, chives, lemon juice, lemon zest, Old Bay seasoning, optional hot sauce, black pepper, and cayenne. Mix on low for about 20 seconds until combined. Stop mixing to keep the dip dense instead of fluffy.

Fold in the Crab: Switch to a rubber spatula and gently add the picked crab meat to the bowl. Fold the mixture gently, lifting from the bottom and turning it over. Stop when the crab is evenly distributed to keep the chunks intact.

Fill and Top: Scrape the mixture into the prepared baking dish and spread it evenly. Sprinkle the remaining Parmesan cheese on top, then dust with smoked paprika for color before putting it in the oven.

Bake: Place the dish on a sheet tray and bake on the upper-middle rack for 22 to 25 minutes. The edges should bubble, and the top should turn a deep golden brown. The center should jiggle slightly but not slosh.

Broil and Rest: Switch the oven to high broil for the last two minutes. Watch closely, as the cheese can burn in under 30 seconds. Pull the dish out when it has a deep brown color with some dark spots. Sprinkle parsley on top and let the dip rest for five minutes before serving so it firms up a bit as it cools.

My Best Tips for a Golden, Creamy Crab Dip

Dip separates into a greasy layer on top: the cream cheese base got overbeaten early on. Mix just until smooth rather than running the mixer well past that point.

Crust turns pale instead of golden under the broiler: not enough parmesan sits on top. Use the full remaining half cup rather than a light dusting.

Dip tastes bland after baking, even with all the seasoning listed: the crab itself was under-seasoned before mixing. Taste the base alone before folding in the crab, and adjust salt there first.

Center stays cold while the edges bubble hard: the dish came straight from the fridge into a hot oven. Let a cold, pre-assembled dip sit on the counter for thirty minutes before baking.

Dip firms up too much after resting: it sat out longer than the recommended five minutes. Serve it within ten minutes of pulling it from the oven for the best texture.

How to Fix Common Crab Dip Problems

Dip turns watery in the middle: the crab was not drained well before folding it in, or the bake ran short. Drain picked crab in a fine-mesh sieve for five minutes before it goes into the bowl, and look for a slight jiggle rather than a slosh when the dish comes out of the oven.

Cream cheese stays lumpy: it went into the mixer too cold. Give it a full hour on the counter next time, and rescue a lumpy batch already mixed with twenty seconds in the microwave followed by another round of beating.

Top burns before the center warms through: the dish sat too close to the broiler element. Move the rack to the upper-middle slot instead of the very top, and watch closely during the final two minutes.

Dip tastes flat: the Worcestershire, lemon zest, or salt likely got skipped. Stir in an extra teaspoon of Worcestershire along with a half teaspoon of salt, then broil for one more minute to warm it back through.

Crab lumps break into shreds: the mixing turned too rough. Switch to a rubber spatula and fold gently, lifting from the bottom rather than stirring in circles.

Tully’s Crab Dip Recipe Variations to Try

Spicy Jalapeño Crab Dip: Add two finely diced fresh jalapeños along with a quarter cup of diced pickled jalapeños to the base, then top with a sprinkle of pepper jack alongside the parmesan. This version works well for a game-day spread where guests expect more heat.

Artichoke Crab Dip: Stir in a cup of chopped, well-drained marinated artichoke hearts before baking. The artichokes add texture and a tangy backbone that pairs naturally with the lemon already in the base.

Smoked Salmon and Crab Combo: Replace half the crab with eight ounces of chopped hot-smoked salmon, and skip the smoked paprika since the salmon already carries its own smokiness. This combo works well for a holiday appetizer table.

Bread Bowl Presentation: Hollow out a round sourdough loaf, leaving a thick wall, then bake the dip directly inside at 350°F for thirty minutes. Toast the cubed bread pulled from the center and pile it around the loaf for scooping.

Extra-Cheesy Version: Add an additional quarter cup of shredded cheddar into the base for a stronger cheese pull straight out of the oven, good for a smaller, more casual get-together.

What to Serve With Crab Dip

Toasted baguette slices brushed with garlic butter are a classic choice. Place them under the broiler for a few minutes until they turn golden. Sturdy crackers can hold a generous scoop without breaking, and Turkish Bazlama Bread has a flavor that pairs well.

For a lighter option, you can use endive leaves, celery sticks, and cucumber rounds. They add crunch and a bit of bitterness that balances the creaminess. A small bowl of pickled red onion adds acidity and refreshes your palate between bites.

To create a full appetizer spread, place the dip next to a plate of toasted baguette and crackers. Add a simple platter of raw vegetables and a bowl of olives for those who want something lighter.

Don’t forget to include a drink that complements the dip without overpowering its richness.

How to Store, Freeze, and Reheat Crab Dip

To store leftovers in the fridge, cover them tightly with plastic wrap or move the dip to an airtight container. It will last up to 3 days. The flavor gets better on the second day as the Old Bay and lemon mix more with the crab.

Avoid freezing a fully baked cream-cheese dip, as it can become grainy and watery when thawed. You can freeze an unbaked, fully assembled dip for up to a month. Just thaw it overnight in the fridge before baking it fresh.

For reheating, cover the dish with foil and warm it in the oven at 325°F for 15 to 20 minutes. Remove the foil for the last few minutes to make the top crispy.

You can use a microwave at 50 percent power in short intervals, stirring between each, but this will make the texture softer than reheating in the oven.

Tully’s Crab Dip Recipe FAQs

1. Can I make this without a hand mixer?

Yes, you can use a stand mixer or a sturdy whisk to smooth the cream cheese. It takes longer with a whisk, but it works.

2. How spicy does this dip turn out as written?

The dip is mild with the optional hot sauce and a pinch of cayenne. If you want more heat, add the jalapeño variation.

3. Does the type of baking dish actually change the result?

Yes, a shallow ceramic dish about two inches deep bakes the dip more evenly than a deep and narrow dish, which may have a cold center and a burnt top.

4. Can I use pre-shredded cheese instead of grating my own?

Pre-shredded cheese has an anti-caking coating that can make it melt less smoothly. This might result in a grainy texture in the finished dip compared to using freshly grated cheese.

5. What size crowd does one batch of this dip serve?

One batch fills a 9-inch dish, serving about eight to ten people as part of a larger appetizer spread, or fewer people if it’s the main dish.

6. Is there a lower-fat version of this recipe?

You can use reduced-fat cream cheese and light sour cream, but the dip may lose some richness, which helps keep the crust from burning under the broiler.

7. How do I know the crab is fully drained before mixing?

Spread the crab on a sheet tray and pick through it. Press it gently with a paper towel. It should feel barely damp, not wet.

This Tully’s Crab Dip Recipe uses a few important steps: first, use real lump crab, then whip the cream cheese until it’s smooth. After that, gently fold in the crab and sprinkle Parmesan on top. Finally, broil it briefly to achieve a golden crust. Let the oven finish cooking the dip.