Hot Crab Dip

CATEGORIES: Dips and Spreads, Kate, Seafood

Has this week been painfully long for anyone else? Who is so glad it’s Friday?! I’m trying to rest up (and trying desperately to get some nagging zits to go away) because Sara and I are headed to Utah to start working on some publicity for our book. Those of you who are in Utah, be sure to tune into Studio 5 on Wednesday if you want to see us cooking some of our favorite recipes in the book!

Well, the Superbowl is almost here, and I’ve mentioned a time or two that I really couldn’t care less about football, but I love football food. This crab dip is another variation of the Jalapeno Popper Dip and the Garlic-Artichoke Dip. So, like the others, you’ll need cream cheese, mayo, and Parmesan, then you’ll also need Creole mustard (or a similarly mild coarsely ground mustard), minced garlic chopped green onions, lemon juice, and shredded crab. Now…about the crab. Unless you’re married to someone on Deadliest Catch (or are a crabber yourself), crab can be quite expensive, even if you live in a place where fresh crab is abundant.

Here are your options:

–Find someone local who will sell/give you crabs (this sentence sounds so wrong) for a good price or trade (not getting better). I know when it’s shrimp and crawfish season here in Louisiana, people are constantly along the side of the road selling shrimp or crawfish, and a lot of times, they’re willing to give you a great deal for some kind of trade.
–Check the seafood department of your grocery store for some plastic cannisters filled with fresh crab. This is quite expensive (like I’ve seen it for $14 for about 8-12 ounces), but it’ll be pretty good.
–Frozen crab can be hit or miss. I found some frozen crab claws at our Kroger, but they had not been properly sealed (they had just been cellophane-wrapped) and they were all freezer burned. If this is the case, don’t waste your money.
–You could actually use fresh or frozen crawfish or lobster if you can get it for a better price. Shellfish is shellfish (say that three times fast!), especially when lots of cream cheese and mayonnaise is involved, right?
–Apparently, there is a pretty good brand of canned crab called Phillips. It is found in the refrigerated section of grocery stores and Costcos. Shockingly (I’m being sarcastic here), I am unable to find Phillips Crab at any of my local establishments, but I’ve read great things about it for those of you who can find it!
–There are other brands of canned crab (like Chicken of the Sea). There are mixed reviews about it and honestly, I kept thinking about how different canned and fresh tuna taste and I couldn’t bring myself to try it. Has anyone tried those types of canned crab? Any thoughts feelings about them?
–Smuggle some crab legs into your purse from the Friday night buffet at the Chinese restaurant. I don’t recommend this on so many levels.
–There is Krab. Imitation crab. I am opposed to it for the solitary reason that one of my biggest pet peeves in the universe is when people substitute “K” for “C” when it is not 100% necessary (and really, is it ever necessary?!) However, it is cheap. My husband hates seafood. I was not spending $15 on real crab for a dip that would go largely uneaten. So…Krab it was. And it was pretty good–not as good as the real thing, and I’m also opposed to meat that has the texture of string cheese, but hey, if you chop it up small enough, no one will ever know, right?
So ANYWAY, enough about crabs! Once you have all your ingredients together,


preheat your oven and place the shredded crab (krab? [Oh, holy night, I shudder at the sight of it!]) in a large bowl and add the juice of a lemon. Then add the remaining ingredients and stir it all together until it’s well-combined. Spread the mixture into a 9″ pie plate or into a medium-sized baking dish and bake it for 20-25 minutes or until it’s golden brown and bubbly on top. See my picture?

That is not golden-brown. That is overdone. It’s also called, “I kind of left the crab dip in the oven while I went to the bus stop to pick up my kid and then got sidetracked talking to Sara about top-secret (but soon-to-be-not-top-secret) blog business.” If you’re not crazy about burned cheese, I don’t recommend it.

So it’s super easy and who (besides my husband) doesn’t love crab dip?! And guess what…even he loves it because I didn’t tell him it had crab in it and he ate a lot of it. So that’s gotta say something, right?



  1. In the UK our canned crab tends to be OK. A lot of chefs even recommend it for 'cooked in' recipes. It definitely isn't as different from regular crab as tuna is from raw tuna – and IMHO better than frozen.

    Otherwise East Anglia (in the UK) is the place to go for fresh crab!

  2. Why would you expect to find good crab in a can in south Louisiana?LOL.
    I have dound the Phillips in a commissary near me and it's, well, it's okay — the best I've found outside of fresh blue crab.
    I'd like to try your version of crab dip soon.
    thanks for the recipe

  3. I'm gonna have to try this one. We moved away from Maryland about 2.5 years ago and haven't been able to find a good crab dip here in Charlotte (GOOD crab dip is EVERYWHERE in Maryland!) You should try baking some crab dip on top of a soft pretzel!!!

  4. I use canned crab, cause we'll, I'm cheap, but can't bring myself to buy imitation crab when I do make a dip. it's works. Also, I've never lived on the ocean, so I've never been tainted by having fresh delicious seafood available affordably, so I make do with what I've got.

    Also, does crab dip and bread count as a full meal? You've got a bread, fish, dairy, it works right?

  5. Other than albacore tuna, I don't really like canned meats/fish, but I think that Bumble Bee canned crab is pretty decent. I prefer it over imitation crab. I might try this dip soon!

  6. I use Krab in dips all the time. And like you, as long as it's chopped up small, I can get over the extra K and food coloring. (though a bigger pet peeve is adding a y instead of an e or i- not that you care but just thought I would put that out there) But I use the canned crab meat all the time too. Usually on a lazy girl cook night when I make pasta and use a jar of sauce and toss in a few cans of crab or clams to jazz it up. It's not fresh but I think it's quite tasty in a sauce.

  7. I make a crab dip for my husband and I use canned crab. It's pretty good. He keeps asking me to use the imitation crab but I just can't bring myself to use that stuff. Moral of my story: I have used canned crab and it's alright. (I can't remember the brand though, it's not bumble bee)

  8. Yes!!!! I HATE when people use a 'K' instead of a 'C'. Nice to know there's someone out there whose crazy like me. 🙂

  9. Oh dear. This looks like it might taste like the inside of a crab wonton. If I fry wonton wrappers to make chips and use those to dip…. *wipes drool* I have almost everything to make this and I bet hubby and I would love this.

  10. I'm not a fan of crab (or krab lol) but with that much cream cheese and other cheese and seasonings I think I could learn to like it!!!! 😉

  11. We make a similar crab dip at our house, except we use spinach and artichoke cream cheese (and we'll use the canned lump crab meat when we're being cheap). It turns out awesome everytime.

  12. This looks delicious. I've tried crab in a can before for a crab dip.. some recipe I found on foodnetwork..I think Sandra know she uses canned everything. But it was really delicious and like you said with the cream cheese and mayo.. it's gonna be good. But in fact it was really good. It's especially great when making it for a rather large party.

    Thanks for sharing.

  13. I also hate the substitution of K for C in words. But I still call srimi Krab. If it helps (for me, it does), you can pronounce it: Kay-rab. At least that way, I don't feel I'm trying to fool anyone, even myself!

  14. I made this tonight and hubby and I devoured it! I served it with baked wonton strips and it was (almost) just like crab wontons. Thank you so much! I left out cayenne because the kids were eating it too.

  15. I am the daughter of fisherman, the granddaughter of fishermen, and wife to a fisherman. It goes without saying, I am a seafood snob; and crabmeat just happens to be my most absolute favorite thing…I am a NC girl, after all.

    There’s a traditional “Down East” (this is NOT everything east of Raleigh) recipe very similiar to this one but it features horseradish. I also use Old Bay (on like everything) and whipped cream cheese in mine. However, crab casserole is even better than that 🙂

  16. Omgosh, you crack me ypup with the “K” for “C” comment. We call VERY country people ‘country with a ‘K”. I can say this bc I’m from the bayou and can be ‘country with a ‘K'” myself sometimes! Lol! Also daughter and granddaughter of fishermen. I’m a stickler for fresh gulf seafood. My recent move to NY has been a challenge in that dept! Also, I’ve always gotten it for FREE! Will be trying this dip this summer in NOLA!

  17. Made this for my family the other night…it was AMAZING!! Best crab dip I have ever tasted!! It was sweet and creamy and we ate every last bit of it!! I did one extra thing and layered it with parmesan cheese so it had kind of a crusty top when I took it out of the oven!!

  18. My favorite easy crab dip:
    2 blocks cream cheese
    2 jars Old English Cheddar
    2 bunches green onions, chopped

    Combine all ingredients in a microwave safe bowl on 50% power. Easy and delicious! Fritos, crackers or baguette. Yumm

  19. Yes I will try the recipe but even more: I HATE it when people substitute K for C and Kw for Qu. Why of why must we contribute to the illiteracy rate of America??

  20. LOL, it’s so funny you say that because it drives me up the wall when people automatically spell Crystal with a K, shouldn’t they always first assume it’s with a C? It’s even worse when they ask me how to spell it and I say “like the glass” (I live in Ireland, Waterford Crystal is a household name) and they still spell it with a K. Geez, seriously!?! Sorry, rant over, I must try this recipe, it looks fab!

  21. I just have to say omg…. I just made this dip and it didn’t even make it into a serving bowl before I was trying it. So good!!!!! I was out if green onions so I used 2 tsp of onion powder and added 1 tsp of Old Bay seasoning instead and it is amazing! Thanks so much for the recipe!! And I used Chicken of the Sea Lump Crab Meat for mine. It’s about $10 for 8 ounces but I hate immigration crab meat so it was well worth it for me 🙂

  22. try adding small uncooked shrimp 1 pound then add 1 pound of krab (the bad word) finely chopped an 1/2 teaspoon of crab boil and a little old bay seasoning ya’ll will never be able to tell the taste from the real crab its the crab boil that makes the taste of crab and the shrimp is just extra flavor try it ya’ll will love it

  23. We just demolished this during the pre-game show. Delicious!!! Used the premium Phillips crab which I found near the fresh seafood at my local Harris Teeter ($12 for 8 oz).

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