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    Home > Blog > Appetizers > Hot Crab Dip

    Hot Crab Dip

    by Teri Lyn Fisher · Published: Jan 24, 2014 · Modified: Oct 11, 2020

    Jump to Recipe

    A close up of a dish of hot crab dip with dipped crostini.

    A close up of a pile of crostini.
    There is something to be said about warm dip. I prefer it over salsas and guacamole for sure. Probably because warm dip almost guarantees there will be some sort of dairy product in it, most likely of the cheese variety. A long while ago we made an Artichoke and Roasted Garlic dip, one of my favorite things to make of all time in the world of dips. So delicious. I am happy that we are now giving you another warm dip recipe, this time a Hot Crab Dip. The thing about this crab dip is that it is LOADED with crab, like as much crab as we could possibly fit into this recipe without it just being crab. My other favorite parts are the corn, which gives this dip a nice texture, and the bell pepper. All delicious and live together so nicely when baked and smeared on a warm toasted crostini. We made this for recipe for all your people that watch the Super Bowl. I will be watching that one live stream that has kittens and puppies running around a mini football field because that is much more my speed. Enjoy!
    ♥ Teri

    A close up of a dish of hot crab dip sprinkled with parmesan, ready to bake.

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    A close up of a dish of hot crab dip with crostini on the side.

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    A close up of a dish of hot crab dip with dipped crostini.

    Hot Crab Dip

    5 from 2 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 15 minutes mins
    Cook Time: 25 minutes mins
    Servings: 8

      INGREDIENTS  

    • 2 tablespoons unsalted butter, softened
    • 16 ounces lump crabmeat claw meat is fine
    • ¼ cup yellow corn, lightly sautéed
    • 3 tablespoons diced roasted red bell pepper
    • 2 tablespoons mayonnaise
    • 1 ½ tablespoons sour cream
    • 1 tablespoon thinly sliced chives
    • 1 teaspoon minced tarragon
    • 1 garlic clove, minced
    • 1 teaspoon salt
    • ½ teaspoon cracked black pepper
    • 2 tablespoons freshly grated parmesan

      INSTRUCTIONS  

    • Preheat oven 400˚F.
    • Grease a 3 or 3 ½ cup baking dish with the butter. Set aside.
    • Place remaining ingredients, except parmesan, into a mixing bowl and gently fold together until fully combined.
    • Pour mixture into the prepared baking dish and spread evenly. Sprinkle the top with parmesan and bake for 20 to 25 minutes or until golden brown.
    • Allow dip to cool for 5 to 7 minutes before serving with crostini, tortilla chips or toast points.
    Calories: 128kcal Carbohydrates: 4g Protein: 12g Fat: 7g Saturated Fat: 3g Cholesterol: 35mg Sodium: 885mg Potassium: 147mg Fiber: 1g Sugar: 1g Vitamin A: 181IU Vitamin C: 7mg Calcium: 48mg Iron: 1mg

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    January 24, 2014 / 27 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Roasted Cauliflower and Parsnip Soup
    Next Post: Slow Cooker Pickled Pulled Pork Sandwiches Next Post >

    Reader Interactions

    January 24, 2014 / 27 Comments

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    1. Cayla

      April 22, 2014 at 9:53 am

      Can this be made ahead of time (like 24 hours) and just baked the next day? Thanks!

      Reply
      • Jenny Park

        April 22, 2014 at 10:11 am

        Totally!

        Reply
        • Cayla

          April 22, 2014 at 6:02 pm

          Thank you!!

          Reply
    2. cindy

      April 15, 2014 at 3:44 pm

      Ive never cooked with crab before but because I throw lots of parties Im always searching for new appys…..this sound to die for.
      Please help me with the crab part, is it the canned one or do I have to go to the fish market?

      Reply
      • Jenny Park

        April 15, 2014 at 9:27 pm

        You can do either, although I highly recommend going the fresh route…you’ll really be able to taste the difference!

        Reply
    3. Tina

      February 06, 2014 at 12:00 pm

      Thank you for this recipe! We made this for the Super Bowl and loved it. With the leftovers, we tossed it into Alfredo sauce and mixed with penne noodles. Phenomenal!

      Reply
      • Jenny Park

        February 06, 2014 at 2:02 pm

        Love your leftover idea..sounds so good! Glad you enjoyed the dip!

        Reply
    4. Tiffany @ Triple Creme Decadence

      January 27, 2014 at 10:04 am

      That looks luscious! I love the addition of corn and Parm. Thanks for sharing!

      Reply
    5. 3girls1apple

      January 27, 2014 at 7:23 am

      Yuuuuuuuuuuuuuuuuuuuuuuuuuuummmmmmmmmmmmmmmmmmy!!!

      Reply
    6. Lauren

      January 26, 2014 at 1:41 pm

      Wonderful looking recipe! To add another dimension, try adding half a cup of chopped, pickled jalapenos and using some shredded pepper jack cheese!!

      Reply
    7. Morgan

      January 25, 2014 at 6:52 pm

      Do you guys have any tips for keeping warm dips warm during a party? I love them in theory, but hate the weird coagulating cheese thing that happens after 20 minutes…

      Reply
      • Jenny Park

        January 26, 2014 at 9:26 am

        This dip actually doesn’t have enough cheese in it to create that weird texture (I totally know what you’re talking about!). I’ve served it both warm and chilled and have enjoyed it both ways, but my preference is to serve it warm :)

        Reply
        • Morgan

          January 26, 2014 at 5:41 pm

          Oh awesome! Thank you!

          Reply
      • Rose Lucy

        January 25, 2015 at 2:05 am

        Hi Morgan, I bought myself a small crock pot , maybe its 2 qr or about that size, perfect for any kind of Dip you want to keep warm all evening and I leave it on warm, Perfect warm dip all evening. Does this answer your question? They are so inexpensive at Walmart or Target I paid about under 10 bucks for mine, Good luck, Lucy

        Reply
    8. Smitten Foodie

      January 25, 2014 at 9:30 am

      Holy Moses this sounds good!! I love the addition of the corn, a definite must try =)

      Reply
    9. Alice // Hip Foodie Mom

      January 25, 2014 at 6:31 am

      oh my goodness, I love this! Looks like a big bowl of comfort to me! totally also going to check out the Artichoke and Roasted Garlic dip!

      Reply
    10. Waiting on Martha (@Waiting on Martha)

      January 24, 2014 at 2:19 pm

      Well this looks absolutely delish! This is a MUST try soon! xo Big hugs

      Reply
    11. Gwen @simplyhealthyfamily

      January 24, 2014 at 9:47 am

      Awwww yeah! I’m thinking I will have this as a main course for dinner and then some for dessert. Thanks for the recipe, Pinned to make ASAP!

      Reply
    12. sarah toasty

      January 24, 2014 at 8:59 am

      this looks so good! I really like that you added corn and red bell pepper to the mix, makes me think i’m eating healthy!

      Reply
    13. Chad

      January 24, 2014 at 8:29 am

      Holy Crab! I just began salivating as I looked at the images and I think I just added a couple of pounds to my waistline in the process.

      Reply
    14. dc

      January 24, 2014 at 8:21 am

      Puppy bowl rocks!! Looks like this dip does too! Yum!

      Reply
    15. Supal {chevrons and éclairs}

      January 24, 2014 at 7:15 am

      Ah I can’t get enough of the pictures alone… this looks too good to be true! x

      Reply

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