Crab Meat Dip makes the perfect party appetizer, especially during the holidays. This delicious and addicting crab dip recipe is ready in just 40 minutes and is always a crowd-pleaser!
Dips are a great appetizer option for parties and large gatherings during the holidays. I love serving dips at parties and especially on Christmas day. Whether I am cooking or not, a dip saves the day when you’re around hungry and impatient friends and family members.
HOW DO YOU MAKE CRAB MEAT DIP?
You should only use real crab meat! Let’s remember the most important ingredients. Real crab meat comes canned and sold fresh by a butcher or a fishmonger. You can also buy a Dungeness crab, steam it and remove the meat to make the recipe.
You should never use imitation crab meat for this recipe as it is not the best product for this dip recipe.
My homemade crab dip is very simple, and most ingredients are easily found in any local supermarket. The most common ingredients are cream cheese, mayonnaise cheddar cheese, and green onions. Noubess Fish and Seafood Seasoning and Noubess Hot and Spicy Sauce give this dish delicious flavors and irresistible yumminess.
TIPS FOR CRAB MEAT DIP
- For best results, buy canned real crab meat. I used canned crab meat from the refrigerated area of the seafood aisle. You can use lump or claw crab meat.
- The cream cheese must be at room temperature to easily mix with all the ingredients.
- I use cheddar cheese, yellow or white; it does not matter. Cheddar cheese is soft and pungent, elevating the taste of cream cheese and crab meat. If you are using another type of cheese like mozzarella, add another cheese with many flavors, such as grated asiago, parmesan, or fontina cheese.
- You can use either green onion or shallots. Granulated garlic is not a bad idea as well.
- Make sure you drain the crab meat and remove all the liquid. You want the mixture to be firm and smooth.
- Add smoked paprika for a little color and taste.
- Use a baking dish or ovenproof skillet to bake the dip.
- Serve the crab dip with crackers, cassava chips, sliced baguette bread, breadstick, and an array of crudites. The more dipping options, the happier your guests will be.
CRAB DIP RECIPE VARIATIONS
Good seasonings and good cheese will add tons of flavor to the recipe. You can use a few other ingredients to jazz up your dip.
- Use other types of seafood: equal parts of shrimp and crab meat.
- Sundried tomatoes marinated in oil. Use only a few pieces.
- Bacon, pancetta, or cut-up sausages are great options. They do contain a lot of salt. So be careful when seasoning the dip.
CAN YOU MAKE CRAB DIP AHEAD OF TIME or freeze it?
Yes, you can make a crab dip ahead of time. Mix all the ingredients, place them in an airtight container, and refrigerate for up to 8 hours or overnight. Do not bring the dip out to room temperature completely. Only 10 to 15 minutes is needed, then proceed to bake the dip in the oven when you’re ready.
As far as freezing, I would not recommend it as the ingredients may separate. Crab dip is always best when served right after baking. Remember to add plenty of crab dip for everyone to enjoy.
- 1 package 8 ounces cream cheese, softened
- 1 cup mayonnaise
- 2 tbsp minced shallots or 1 scallion finely chopped
- 1 pound lump crabmeat
- ¼ tsp mustard
- 1 ½ tsp Noubess Fish and Seafood Seasoning
- 1 tsp Noubess Hot and Spicy Mango Sauce
- 1/4 cup shredded Cheddar cheese plus additional cheese
- Smoked Paprika optional
- Preheat oven to 350°F.
- Butter a 2-cup ovenproof baking pan or bowl
- Drain any liquid is any out of the canned crab meat and place in a bowl.
- In another bowl, mix cream cheese, mayonnaise, minced or finely chopped scallion, mustard, Noubess Fish and Seafood Seasoning, Noubess Hot and Spicy Mango Sauce and shredded Cheddar cheese in a medium bowl until well blended. Add crabmeat; toss gently.
- Spread in baking dish. Sprinkle with Cheddar cheese and smoked paprika, if desired.
- Bake 30 minutes or until hot and bubbly. Serve with assorted crackers, vegetables, or sliced French bread.
- It is best to buy canned real crab meat. I used canned crab meat from the refrigerated area of the seafood aisle. You can use lump or claws crab meat.
- The cream cheese must be at room temperature so it can easily mix with all the ingredients. I use cheddar cheese, yellow or white, it does not matter. Cheddar cheese is soft and has a pungent taste that elevates the taste of the cream cheese and the crab meat. If you are using another type of cheese like mozzarella, make sure you add another cheese with lots of flavor such as grated asiago, parmesan or fontina cheese
- You can use either green onion or shallots.
- Make sure you drained the crab meat and remove all the liquid.
- Add smoked paprika for a little color and taste.
- Use a baking dish, ovenproof skillet to bake the dip. Serve the crab dip with crackers, cassava chips, sliced baguette bread, breadstick, and an array or crudites. The more dipping options, the happier your guests will be.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.