Winter. Dungeness crab season. Super Bowl.
Need I say more?
It's been raining and in the 40s for the last month now (okay, no need to tell me that I'm a California wimp -- I know it's probably worse where you are. Heck, dad is from Minnesota, he knows) and any excuse to make something hot and cheerful in the oven is welcome!
Here's a quick, easy, and delicious, piping hot crab dip, perfect for a winter gathering. The base is cream cheese, mayo and crab.
We've dressed ours up with green onions, parsley, horseradish, slivered almonds and Tabasco. Keep in mind that the proportions of the ingredients are just guidelines, really this is to taste!
What Crab to Buy
Look for lump crab meat for this recipe. Any mix of lump, backfin, and/or claw crabmeat will work fine.
Ideally, you should buy fresh crab meat from the seafood counter or in the refrigerator section of your grocery store. Look for the freshest crab meat possible; it should smell sweet, not fishy. If fresh crab meat is not available you can use canned crab meat, but fresh will definitely taste better.
Make Ahead Crab Dip
This dip is best served piping hot, as soon as it comes out of the oven. If you want to make it ahead, just mix everything together, pack it into a casserole dish, and refrigerate until you're ready to warm it up!
It's also easy to transport the cold dip to your party and warm it up when you get there.
What to Serve With This Crab Dip
Any of the following are great served alongside this crab dip:
- Thinly sliced baguette
- Bagel chips
- Celery sticks
- Carrot sticks
- Endive leaves
Looking for More Hot Dip Recipes?
Hot Crab Dip
- 1 8-ounce package cream cheese, softened to room temperature
- 1/3 cup mayonnaise
- 2 teaspoons lemon juice
- 1 Tbsp water
- 2 green onions, sliced, greens included
- 3 Tbsp chopped fresh parsley, or 1 Tbsp dried parsley
- 1 Tbsp horseradish
- 1/4 teaspoon Worcestershire sauce
- 1/2 teaspoon Tabasco or more to taste
- 1/2 cup slivered almonds
- 1 cup fresh lump crab meat (or a can of crab meat)
Preheat oven to 350°F
Make the crab dip filling:
With a stiff spatula or hand mixer, beat together the cream cheese, mayonnaise, lemon juice, water, onions, and parsley until smooth. Mix in the Worcestershire sauce, Tabasco, and horseradish.
Fold in the slivered almonds and lump crab meat. Taste and add additional lemon juice or Worcestershire sauce to taste.
Bake and serve:
Transfer the crab mixture to a 2-quart oven-proof casserole dish or a 9-inch pie pan. Bake until bubbly and heated through, about 20 minutes. Serve with crackers or thinly sliced baguette.