What is lump crab meat?

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.

Why is my crab dip watery?

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.

How do I make my crab dip thicker?

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.

What kind of crackers are good with crab dip?

I like to serve this crab dip recipe with Ritz butter crackers or Carrs Table Water.

Cheesy Hot Crab Dip (4 Ingredients) | A Well-Seasoned Kitchen®

Ingredients

Scale

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

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Instructions

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.

Notes

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

Ingredient substitutions:

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.

Author: Lee Clayton Roper
Category: appetizers, quick and easy, gluten free
Method: Bake
Cuisine: Mediterranean