Fast, 4-ingredient Cheesy Crab Dip is a crowd-pleasing appetizer for sure!

fast-4-ingredient-cheesy=crab-dip-recipe

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! Not only is it chock-a-block full of yummy flavors, it is super quick and easy to prepare, calling for only 4 ingredients – lump crabmeat, herbed cheese, slivered almonds and fresh chives. That’s it! So easy, so delicious.

Make sure to use the best quality lump crabmeat you can find – quality ingredients are always important, especially in recipes with just a few ingredients.

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Fast, 4-ingredient Cheesy Crab Dip

Quick and easy to prepare, this appetizer is always a crowd pleaser. The creamy herbed cheese is the perfect pairing with lump crabmeat. Almonds add a bit of crunch, and fresh chives finish it off. Yum!

  • Author: By Lee Clayton Roper
  • Prep Time: 10 minutes
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: Around 1 3/4 cups; serves around 6 1x
  • Category: appetizers, quick and easy, gluten free

Ingredients

Scale
  • 1 (6.5 ounce) tub garlic and herb Rondelé cheese (around 3/4 cup) – see note below
  • 1/4 cup toasted slivered almonds
  • 1 tablespoon chopped fresh chives
  • 3/4 cup good quality lump crabmeat, picked over (see Note below)

Instructions

  1. Preheat oven to 375 degrees.
  2. In a medium mixing bowl, stir together the cheese, almonds and chives. Gently fold in the crab. Season to taste with salt and pepper.
  3. Place in 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.
  4. Serve with crackers (I like it with butter crackers), toasted baguette slices and/or celery.

Notes

If your crabmeat smells or tastes fishy, rinse it before using, then start with adding just 1/2 cup. Taste and add more crab as needed.

Can substitute Boursin cheese for Rodelé.

Make ahead: Can be made earlier in the day, covered and refrigerated. Bring to room temperature before baking.

Variation: Instead of stirring the almonds in with the cheese, place on top of the crab-cheese mixture before baking (works best with untoasted almonds); watch to make sure the almonds don’t burn.

 

Lee Clayton Roper

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I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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