Baked Crab Dip

From the kitchen of Carly

Flaky crab meets bright herbs and a crispy panko top in this warm, creamy dip. Lemon and a hint of heat keep things interesting while reduced-fat mayo and cream cheese deliver richness without the guilt. Bubbling and golden in twelve minutes.

Baked Crab Dip

Crab and cream cheese fold into a fresh, herbaceous dip that bakes to a bubbling, golden-topped thing in minutes. The panko crumble gives you textural contrast, while lemon juice and fresh parsley keep it bright instead of heavy. Mayonnaise might sound like overkill, but it's the binder that keeps everything cohesive without drying out in the oven.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 6 oz/170 g fresh crabmeat, well drained
  • 1/2 cup/75 g diced red pepper/capsicum
  • 1/2 cup/25 g finely chopped fresh flat-leaf parsley
  • 3 tbspsnipped fresh chives
  • 1/2 cup/120 ml reduced-fat mayonnaise
  • 4 oz/115 g whipped cream cheese
  • 1 1/2 tbspfresh lemon juice
  • 1/2 tsphot sauce, such as Tabasco
  • 1/4 cup/20 g panko
  • 1/2 tspgrated lemon zest
  • 1Crostini
  • 1Baked Pita Chips
  • 1Baked Wonton Crisps
  • 1baked potato chips

Instructions

  1. Break the crabmeat into a medium bowl and flake it apart with your fingers. Add the bell pepper, parsley, and chives, then use a rubber spatula to fold in the mayonnaise, cream cheese, lemon juice, and hot sauce until everything comes together. Scrape the mixture into a 1-qt/1-L shallow baking dish. In a small bowl, toss together the panko and lemon zest and set aside.

  2. Position a rack in the upper third of the oven and heat it to 425°F/220°C/gas 7. Right before the dish goes in, scatter the panko mixture evenly over the top. Bake for about 12 minutes, until the crumbs turn a toasty brown and the dip bubbles at the edges. Serve straight from the oven while it's hot.

Tips from the kitchen

  • Drain your crabmeat thoroughly before mixing, then taste a small spoonful mixed with mayo and lemon to season the dip properly. You may want more hot sauce or lemon juice than the recipe calls for.
  • Don't skip the upper-third oven rack. You want the panko toasted and crispy on top while the insides stay creamy, and placement matters.
  • Prep the dip up to 4 hours ahead, cover it, and bake just before serving. The panko topping goes on right before it hits the oven so it stays crisp.
  • If your crabmeat is frozen, thaw it completely and squeeze it dry in a clean kitchen towel. Any excess moisture will water down the dip.

Variations

  • Crab and Old Bay: Skip the hot sauce and add 1/2 tsp Old Bay seasoning mixed into the panko topping for a Maryland-style nod.
  • Crab and Roasted Red Pepper: Replace half the fresh red pepper with jarred roasted red peppers, patted dry, for deeper sweetness.
  • Artichoke and Crab: Fold in 1/2 cup chopped thawed frozen artichoke hearts along with the pepper for more substance.
  • Spicy Crab with Sriracha: Use sriracha instead of Tabasco and add a pinch of cayenne to the panko for more heat and complexity.

Make ahead and storage

Leftovers keep in the fridge for up to 2 days in an airtight container. Reheat gently in a 350°F oven for about 10 minutes until warmed through, but the panko topping won't recrisp, so save that step for fresh servings only.