Quick-and-Easy Hot Crab Dip

Taking inspiration from the Chesapeake Bay, the Mid-Atlantic region of the United States where crabs are abundant and used in just about every way (even in seasoning on potato chips!), our hot crab dip is full of generous lumps of crab meat, creamy mayonnaise and herbs.

Picking crabs at a picnic table under the summer sun with beers on hand and nowhere to be makes for a lovely afternoon, but picking is a lot of work for a dip. Thankfully, this recipe doesn’t demand all that work.

Sometimes called Maryland crab dip, this indulgent and addictive appetiser is super easy to put together — especially if you buy the best canned lump crab meat you can find. It’s a little more expensive, but worth it if you plan to make this recipe on special occasions. If you don’t want to spend as much, canned backfin, special and claw meat are less expensive and very tasty. For larger batches, consider a one-to-one ratio of lump crab meat to one of these alternatives.

As simple as this recipe is, there are two things to keep in mind. Firstly, do combine the rest of the ingredients before adding the crab to avoid overmixing. When you’ve splurged on high-quality lump crab meat, you want to avoid breaking it into tiny pieces! Keep those lumps around by gently folding together the mayo, herbs and crab. They’re what make the dip delicious. The second thing? It’s worth gently picking through the crab meat to look for any stray shells.

Some spicy flair really does add another deliciously fun dimension to this dip. For that, we use just a few dashes of Cayenne pepper and Tabasco (we really do prefer its vinegar-based simplicity over other hot sauces here), but if you prefer a spicier dip, don’t be afraid to amp up the heat.

This recipe is featured in This New Year's Eve, Forget the Knife and Fork and serves as the base for our Hot Crab Dip Pizza.

Difficulty

Servings

700 grams of dip

Prep Time

70

Cook Time

10

By Ooni HQ

Note

Cream cheese is another frequent component of this dip. Feel free to substitute mayo or go half and half. Potato, pita and tortilla chips are all great ways to enjoy hot crab dip, but crackers and crudites work well and you could do far worse than to top a pizza with it, with or without cheese.

Method

1. Place all ingredients except the crab, butter and bread crumbs in a mixing bowl and stir until fully incorporated.

2. Gently but thoroughly pick through the crab meat to ensure there aren't any leftover pieces of shell mixed in.

Gently but thoroughly pick through the crab meat to ensure there aren't any leftover pieces of shell mixed in. Once you’ve picked through the crab meat, add it in with the rest of the ingredients and gently mix to combine, then let it marinate in the refrigerator for at least 1 hour (maximum overnight). Taste and adjust seasoning as desired — especially Tabasco.

3. Fire up your oven, aiming for 230°C (450°F) on the baking stone inside.

Use an infrared thermometer to quickly and accurately check the temperature of the middle of the stone.

4. Meanwhile, melt the butter in a sauté pan over medium heat on your stovetop.

Add the panko and toast it until it’s golden brown and crispy, and the butter gives off a nutty aroma.

5. Transfer the crab dip mixture to a cast-iron skillet.

6. Cook in the oven for 5 minutes, turning it halfway through to cook both sides evenly.

7. Remove, top with bread crumbs and cook 3-5 more minutes, turning it halfway through.

When the dip is bubbly at the edges and the panko is crispy, carefully remove the cast-iron and place it onto its wood serving board or a heat-resistant surface.

8. Top with additional chives and serve with lemon wedges and Tabasco.

Enjoy with your favourite chips, crackers or crudites.

Ooni HQ

From wood-fired flavour to gas-powered consistency to electrified convenience, you can use Ooni's portable pizza ovens in the kitchen, backyard or beyond.

Equipment

Ingredients

Quick-and-Easy Hot Crab Dip

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