Crab Dip

Winter is fresh crab season here in Northern California. When our local Whole Foods gets in a shipment, we’re first in line for the biggest (anything greater than 2 lbs) fresh, cooked crabs, already cleaned and broken. Dad calls it “nature’s fast food”. We’ve been known to go through a couple 2 pounders just for lunch. Note that as with all seafood, the crab’s freshness is imperative. I had to take one back to WF a few weeks ago, because it just wasn’t edible. My bad, I forgot to check. Although your fish monger should be checking before handing it over to you, you really do need to inspect it before paying for it and taking it home. The best way to test is to smell. If it smells too fishy, not good. What to do with leftover crab meat when your eye is hungrier than your stomach? Mix it into a fresh crab dip, refrigerate it overnight and eat it the next day. If you are no where near a place that sells good, fresh crab, you can of course use canned crab. Trader Joe’s has a good product. I’ve also mixed this dip up with pasta for a lovely crab pasta salad. Yum!

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Crab Dip Recipe

Ingredients

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup cooked crab meat
  • 2 Tbsp minced shallots (or green onions or red onions)
  • 1/2 teaspoon dried dill or 1 1/2 teaspoon fresh dill
  • 1 teaspoon grated lemon peel
  • 1 teaspoon lemon juice
  • 1 teaspoon of white wine vinegar or 1 1/2 teaspoons of dry white wine
  • 1/2 teaspoon of Worcestershire sauce
  • Salt and pepper

Method

Combine mayonnaise, sour cream, shallots, dill, lemon zest, lemon juice, white wine vinegar, and Worcestershire sauce in a bowl. Fold in the crab meat. Salt and pepper to taste. Chill for 2 hours or overnight. Serve with crackers or carrots and celery.

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11 Comments

  1. Angela

    My family lived for several years in the DC area, and we are all big fans of crab. I am excited to try this recipe. Does it do well as a warm dip? And I really like the pasta salad idea, my mom makes a great crab salad and adds pineapple and/or shrimp as well.

    Thanks for the recipes, you certainly make trying new ones fun at my house. I can count on them to be good when they come from your site!

  2. Kim

    My husband’s family’s version of crab dip is from a recipe for Crab Mornay, from the River Road cookbook (Junior League of Baton Rouge). They serve it warm in a chafing dish for their annual Christmas party. It involves cream, swiss cheese, butter & flour for a light roux, parsley and green onions, and just a touch of sherry. It starts out kind of soupy but finishes thicker from sitting on the chafing dish. It is divine with crackers or slices of French baguette!

  3. Rebecca

    I am a big fan of Spinach dip and I ofted added crab to make it over the top delicious. I think next time I’ll make this and add some spinach.

    I love your recipes, thanks so much for sharing!

  4. Kim Nico

    Crabmeat Mornay

    1 stick butter
    1 small bunch green onions, chopped
    1/2 c finely chopped parsely
    2 Tbsp flour
    1 pint breakfast cream
    1/2 lb grated Swiss cheese
    1 Tbsp sherry wine
    Red pepper to taste
    Salt to taste
    1 lb white crab meat

    Melt butter in heavy pot and saute onions and parsley. Blend in flour, cream, and cheese, until cheese is melted. Add other ingredients and gently fold in crab meat. This may be served in a chafing dish with Melba toast or in patty shells.
    Mrs. Charles Caplinger

    NB: we use heavy cream or light cream, and “red pepper” refers to cayenne pepper. I usually add the flour first, and make sure it is forming a roux, and cook it a few minutes before adding the cream and cheese. Adjust salt after adding crab meat, because the meat and its juices can be salty.

  5. belle

    This sounds delicious. I can’t wait to make this for my xmas party. I wonder if I add a little bit of cream cheese, will it enhance the flavor of the dip?

  6. will

    OOOPS, forgot the sour cream but by the time realized it, the guests at my dinner party had already polished it all off. Another winner!

  7. NK

    I made this spur of the moment with leftover crab from another recipe. As it was Thanksgiving day and I had to only use ingredients on hand, I didn’t have sour cream, lemons (for zest) or white whine vinegar, so I doubled the mayo (to 1 cup), left out the lemon zest, and used 1/2 tsp of dry sherry instead. It came out great, we loved it!

  8. Marsha

    This recipe calls for “cooked crabmeat”. I usually buy fresh lump crabmeat. Would I need to just saute it in some butter/olive oil before using it in the dip?

    Thank you

    The fresh lump crab meat that you buy at the store is already cooked. You do not need to cook it further. ~Elise

  9. Mummyof1

    This recipe is really delicious – I’m pleased to see one that doesn’t use cream cheese or cream. I replaced the sour cream with greek yogurt and used low fat mayonnaise to make it healthier and it still tastes great. Really fresh. Thanks for your recipes!

  10. Kimberly

    Kim who commented at 10:28 AM:

    That crab recipe sounds just fantastic. Would you consider emailing it to me or posting here?

  11. Ioana

    Made this today and it came out wonderful. Thanks for another great recipe.

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