Spicy Crab Dip

By Vallery Lomas

Updated Dec. 21, 2021

Spicy Crab Dip
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
45 minutes
Rating
4(504)
Comments
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This style of crab dip, often referred to as Maryland crab dip because of its Chesapeake Bay origins, makes for a festive appetizer. Here, it’s served hot out of the oven and is extra creamy thanks to the combination of cream cheese and a little mayonnaise. Though crabs are plentiful this time of year — and you can certainly make this with freshly steamed and picked meat if you’d like — canned lump crabmeat makes this dish simple to assemble. Just be careful to leave the clumps of meat as intact as possible when mixing. A sprinkle of cayenne pepper and a generous douse of hot sauce add heat to this flavorful dish.

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Ingredients

Yield:4 to 6 servings (3 cups)
  • 1tablespoon unsalted butter, softened, for greasing
  • 8ounces cream cheese, softened
  • ½cup mayonnaise
  • 1shallot, minced
  • 2tablespoons minced chives, plus more for garnish
  • 2garlic cloves, minced
  • 2½teaspoons lemon juice (from 1 lemon)
  • 1¼teaspoons Cajun seasoning
  • ½teaspoon mustard powder
  • 1½teaspoons Worcestershire sauce
  • ⅓cup plus 2 tablespoons grated Parmesan
  • 8ounces lump crabmeat, drained and picked through for shells
  • Black pepper
  • 5butter crackers, finely ground, plus more for serving
  • Ground cayenne, for serving
  • Hot sauce, for serving
  • Sliced toasted baguette, for serving
  • Celery sticks and carrots, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

429 calories; 34 grams fat; 13 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 10 grams polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 16 grams protein; 741 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 375 degrees. Grease an 8-inch cast iron skillet or 1-quart baking dish with butter.

  2. Step 2

    In a large bowl, combine the cream cheese, mayonnaise, shallot, chives, garlic, lemon juice, Cajun seasoning, mustard powder, Worcestershire sauce and ⅓ cup Parmesan. Stir until well combined. Add the crabmeat and gently stir until just combined, trying to not break up the large lumps. Season with pepper to taste.

  3. Step 3

    Scrape into the prepared skillet and smooth the top. Sprinkle the ground butter crackers and remaining 2 tablespoons Parmesan on top.

  4. Step 4

    Bake until golden brown and bubbling, 20 to 25 minutes. Cool for 10 minutes, then sprinkle with ground cayenne, hot sauce and chives. Serve with baguette, celery sticks, carrots, additional crackers and more hot sauce.

Tip
  • For an extra crunchy top, broil for a minute or two after baking until deep golden brown.

Ratings

4 out of 5
504 user ratings
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Comments

Mike in NC

Born and raised in Maryland, hon. Without the magic of Old Bay Seasoning this dish is simply not complete. Just do it.

Heather

This is Maryland crab dip. Use Old Bay, the traditional Maryland spice for seafood. You won’t be sorry. (Good on oven fries and popcorn too.)

Cec from Baltimore

Cajun seasoning?! No, please: use Old Bay or another Chesapeake Bay-style crab seasoning.

Jeanne

Brought this do to a friend’s dinner. I used gluten free crackers for the top and lactose free cream cheese to accommodate my hostess. She loved it!

Jeanne

Brought this dip to a friend’s dinner who is lactose and gluten intolerant. Made it with lactose free cream cheese and used gluten free crackers. She loved it!

Jeanne

Delicious!! Found a surprisingly good recipe for Old Bay seasoning on The Pioneer Woman website. Also added 1/2 lb sliced raw shrimp. Will definitely make again.

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