Make this delicious spicy crab dip that's packed with flavor! I find most crab dips are typically too creamy and don't always let the crab shine through. I made this dish with a focus on letting the crab be the star of the show, and it's absolutely delicious!
This delicious spicy crab dip is great for any gathering, and can be served with crispy veggies, toasted bread, or crackers for dipping!
This was inspired by my healthier buffalo chicken dip on this site, why should chicken get to have all the fun?!
Jump to:
Ingredients
- Fresh lump crab meat
- Gruyere cheese
- Mayonnaise
- Whipped, full-fat cream cheese
- Jalapeño
- Garlic
- Lemon
- Chives
- Hot sauce
- Old bay seasoning
- Worcestershire
See recipe card for quantities.
Instructions
Combine all ingredients except crab and ¼ cup of the cheese. Gently fold in crab into mixed ingredients.
Transfer into a 9" pie dish or baking pan (or something of similar size). Top with remaining cheese.
Bake at 350F for about 20 minutes, until top is golden.
Hint: Make sure the last thing you mix into the dip is the crab! You don't want it to get to broken up so you still have large chunks of crab.
Substitutions
- Chives - In a pinch, you can sub ⅛ chopped green onions for the chives. It's actually what I used to use in this recipe (as you can see by my pictures here). I eventually did find I prefer the chives over the green onions in this dip, but it's delicious either way!
- Gruyere cheese - if needed, you can sub sharp white cheddar for gruyere cheese
- Gluten free - this recipe is already gluten free!
Variations
- Less spicy - If you're worried about the spice level, I will say it's not overly spicy. But, you can of course leave out the hot sauce or jalapeño or reduce the amount used!
- More spicy - If you want this recipe to pack more of a bunch just add more jalapeño and/or hot sauce
Storage
Store the dip in a covered container in the refrigerator for up to 5 days. To reheat, microwave or cover with foil and bake at 350F until warmed through.
Top tip
Make sure yo use fresh crab meat! Canned crab meat changes the flavor and texture of this dip.
FAQ
You can find fresh crab meat at the butcher or seafood counter at most major grocery stores.
Related
Looking for other recipes like this? Try these:
The Best Spicy Crab Dip
Ingredients
- 1 lb lump crab meat
- 1 cup gruyere cheese or sharp white cheddar, shredded and divided into ¾ cup and ¼ cup portions
- ¼ cup mayonnaise
- ¼ cup whipped cream cheese
- ¼ cup finely diced jalapeño about 1 medium jalapeño
- 4-6 garlic cloves minced
- 2 tablespoon lemon juice
- 1 ½ tablespoon chives chopped
- 1 ½ tablespoon your favorite hot sauce
- 2 teaspoon old bay seasoning
- 1 teaspoon Worcestershire
Instructions
- Preheat the oven to 350F.
- In a medium sized bowl, mix together all ingredients except the crab and ¼ cup of gruyere.
- Gently fold in the crab, trying your best to not break up the crab lumps.
- Transfer into an 8" baking pan or pie dish, or something or similar size. Sprinkle with remaining gruyere.
- Bake for about 20 minutes, until golden and bubbly on the edges.
- Remove from heat.
- Serve warm, with toasted baguette slices, tortilla chips, crackers, and/or chopped vegetables for dipping.
Food safety
- Don't leave food sitting out at room temperature for extended periods
James McFarkle Sr says
Who knew I’d like crab? Bugs of the sea is what I was told these were but I tell ya blend these with some cheese and jalapeños and it’s good on anything! Lather it on a waffle and you could sell this to city folk for $50!