Looking for an easy and delicious appetizer to impress your guests? Look no further than this Cheesy Hot Crab Dip! With only four ingredients, this dish is not only incredibly quick and easy to make, but also bursting with flavor. The creamy and savory combination of lump crabmeat and Garlic and Herb cheese is complemented by the crunch of toasted slivered almonds and the freshness of chopped chives or parsley. Whether you’re hosting a party or simply looking for a quick snack, this Cheesy Hot Crab Dip is always a hit!
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Robert and I both love lump crabmeat. He makes killer crab cakes, and I like to make our Seafood Lasagna (also in my cookbook A Well-Seasoned Kitchen®) as well as various crab dips and canapés. We both especially love Crab Dip. I have several different recipes that I’ve both collected and created over the years. I have to say that this Fast, 4-ingredient Cheesy Crap Dip is a favorite!
You’ll love this Hot Crab Dip Recipe
There are many reasons to love this 4-ingredient hot crab dip, including that it’s:
- Quick and easy to make, with only a handful of ingredients that are easy to find at most grocery stores.
- Rich and creamy, with a savory and satisfying flavor.
- Easily customized by adjusting the amount of ingredients or adding in other seasonings or spices.
In sum, this recipe is perfect for those who love crab, cheese, and almonds, and are looking for a delicious and quick way to enjoy them all in one dish.
Cheesy Crab Dip Recipe Ingredients
Here’s all you need to make inviting cheesy dip, along with alternative ingredients:
- Garlic and Herb Cheese (Rondelé or Alouette brand) – can also use other flavors of Rondelé or Alouette tub cheeses, or substitute Boursin cheese
- Toasted slivered almonds – can also use sliced almonds
- Fresh chives or Italian (flat leaf) parsley – substitute fresh dill or cilantro; can also omit, but I like the pop of green color the herbs add
- Good quality lump crabmeat – I’m partial to the Phillips brand I buy at Costco. It has the perfect crab flavor – briny and sweet with a hint of saltiness
Hot Crab Dip Variations
There are many ways to make this dip your own:
- Ingredients – add (or sub for the chives/parsley) chopped fresh dill, curry powder, Old Bay Seasoning, chopped green onions, chopped shallots or a splash of lemon juice.
- Presentation – scatter some/all of the almonds on top of the dip mixture instead of mixing inside. Just watch carefully when baking so they don’t burn. Or, you could scoop dollops of the crab mixture into the baking dish and not smooth the top, for an even more rustic look.
Make sure your crabmeat is dry. Some brands of crab can be wet, which will affect the texture of your dip. To avoid watery dip, place any wet crab on a sheet of paper towel and pat it dry with another sheet before using. This process will help remove any excess moisture and ensure that your hot crab dip has the right consistency.
How to make Cheesy Crab Dip
It only takes 10 minutes of prep time and 15 to 20 minutes of cook time to prepare this delectable crab dish:
- Prep oven.
Preheat oven to 375 degrees.
- Mix all ingredients.
In a medium mixing bowl, stir together cheese, almonds and chives or parsley. Gently fold in crab. Season to taste with salt and pepper.
Spoon mixture into a shallow baking dish and bake for around 15 to 20 minutes or until bubbly and light brown on the top. If bubbly but not browned, place under the broiler for a minute or two.
- Cool slightly, serve.
Remove dip from oven and let sit for 2 to 3 minutes to cool, then serve.
Storing and Reheating Hot Crab Dip
This crab dip can be prepared earlier in the day but not heated, covered with plastic wrap and refrigerated. Bring to room temperature before baking.
What to serve with Cheese Crab Dip
Serve this dip with:
- crackers (I like it with Ritz Crackers or Carrs Table Water),
- toasted baguette slices, and/or
- celery stalks, cut into 2 to 3 inch pieces.
Crab Dip Recipe Hot FAQs
Lump crab meat comes from the body of the crab rather than the legs or claws. It is considered the highest quality of crab meat available (especially “jumbo” lump) because of its sweet, delicate flavor and texture. You’ll find it in the refrigerated or frozen section of most major grocery stores.
Most likely your crab dip is watery because the crab wasn’t drained enough. In addition, if the crab is still very wet after draining, it should be patted dry with a paper towel.
You shouldn’t need to thicken this crab dip recipe – it’s already very thick. If yours is a bit thin, I would suggest cooling it, then wrapping and refrigerating it for a few hours. As it sits it should thicken. A quicker option is to stir in tablespoon breadcrumbs – the bread will absorb any excess moisture.
I like to serve this crab dip recipe with Ritz butter crackers or Carrs Table Water.
- 1 (6.5 ounce) tub Garlic and Herb Cheese (Rondelé or Alouette brand) – around 3/4 cup
- 1/4 cup toasted slivered almonds
- 1 tablespoon chopped fresh chives or Italian (flat leaf) parsley
- 3/4 cup good quality lump crabmeat, picked over and patted dry if wet
- Preheat oven to 375 degrees.
- In a medium mixing bowl, stir together cheese, almonds and chives or parsley. Gently fold in crab. Season to taste with salt and pepper. (Mixture will be thick.)
- Spoon mixture into a shallow baking dish and bake for around 15 to 20 minutes or until bubbly and light brown on the top. If bubbly but not browned, place under the broiler for a minute or two.
- Serve with crackers (I like it with butter crackers), toasted baguette slices and/or celery.
Make ahead: Can be made earlier in the day, covered and refrigerated. Bring to room temperature before baking.
- Garlic and Herb Cheese – can also use other flavors of Rondelé or Alouette tub cheeses, or substitute Boursin cheese
- Toasted slivered almonds – can also use sliced almonds
- Fresh chives or Italian (flat leaf) parsley – can omit, but I like the pop of green color the herb adds
Variation in presentation: scatter almonds on top of dip mixture instead of mixing inside. Just watch carefully when baking so they don’t burn. Or, scoop dollops of the crab mixture into the baking dish and not smooth the top, for a more rustic look.
- Category: appetizers, quick and easy, gluten free
- Method: Bake
- Cuisine: Mediterranean