Crab Beer & Cheese Dip

  • Prep Time: 15m
  • Cook Time: 10m
  • Total Time: 25m


  • 1 pound Jumbo Lump Crab, thawed and drained
  • 1 Bunch scallion/green onion, thinly sliced
  • 1 Bottle of IPA Beer (12 oz)
  • 1 package Extra sharp cheddar (8 oz) shredded
  • 1/4 cup Cornstarch
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Sugar
  • 1 Large cloves of garlic, minced (1 tablespoon)
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Lemon juice
  • Cholula Hot Sauce, to taste
  • 2 teaspoons Old Bay Seasoning
  • 1/2 cup Sour Cream
  • 2 packages 8 oz. cream cheese
  • Pretzel chips for serving


  1. In a mixer add cream cheese and beat until smooth.
  2. Add the sour cream, Old Bay, hot sauce, lemon juice, Worcestershire, garlic, sugar and mustard. Mix until fully combined.
  3. Combine the beer with the cornstarch and mix to break up all lumps and add to the mixer. Mix until combined.
  4. Add the cheese and scallions and mix. Gently fold in the crab.
  5. Move to either a large pot or an oven safe dish. Heat in pot over medium-low heat until fully heated or baked in oven safe dish at 350⁰ for about 15 minutes until fully heated.

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