Hot Crab Dip Appetizer: Plus 5 Tips for Making the BEST

1. Buy the BEST Crab Available

Buy the best crab you can afford, and don’t use imitation crab meat. Imitation crab is too sweet and chewy for crab dip. If you want to economize, I recommend substituting shrimp for half the crab or all of it for the best flavor and texture.

When choosing crab for dips, I recommend premium lump crab meat. Premium lump crab is a blend of crab with some larger, meatier pieces, perfect for use in crab cakes, salads, casseroles, and dips like this recipe.

Canned lump crab will work in a pinch, but may have an off flavor, so look for non-metal containers from brands like Phillips. 

2. Be Gentle When Mixing

Lump crab is prized and favored for dips because of its pure white color, delicate flavor, and tender texture. It is the best option for dishes that make the crab the star, so you’ll want to mix gently to avoid breaking up the lumps too much.

Taking care when mixing means you’ll enjoy chunks of real crab meat in every bite.

3. Cube the Cheese vs. Grating

Cutting the cheese into small cubes creates little pockets of cheese that rest beside the chunks of crab for a heartier texture. While more convenient, pre-shredded cheese often has added preservatives and anti-caking agents that won’t melt properly.

Of course, you can grate the cheese instead of cutting it into cubes, and the crab dip will still be melty and delicious. 

4. Hold the Cream Cheese and Go with Mayo

We prefer mayonnaise over cream cheese and keep the cheese mild using Gouda to not overwhelm the crab flavor. Cream cheese has a more tangy flavor that works great in crab stuffed mushrooms but can mask the sweet flavor of the crab in dips.

Mayo and Gouda create a subtle backdrop for the crab flavors to shine through. I recommend using full-fat real mayonnaise for the best flavor and texture.

5. Go Easy on the Jalapenos (but they’re important!)

Don’t let the jalapeno scare you—it’s there for balance in the dish, not to light your hair on fire. A little spice acts like acidic ingredients to lift and brighten the flavor of rich dishes. Crab, cheese, and mayo need a bit of spice or acid to keep from tasting flat or heavy. 

This recipe calls for pickled jalapenos because they provide spice and the benefit of the vinegar in the pickling brine. But you can use fresh jalapenos too.

Pickled jalapenos will be spicier than using fresh jalapenos. This is because you can better control the spice with fresh jalapenos by removing the seeds and veins containing the capsaicin responsible for the spicy heat.

Learn more about tricks for selecting fresh jalapenos in our Pulled Pork Stuffed Jalapeno recipe post.

Can I make hot crab dip ahead?

Yes, you can make hot crab dip up to 48 hours in advance, then bake it just before serving.

TIP: Reheat leftovers at 50% power in the microwave in 1-minute segments, stirring in between, until just warmed through.

Step by Step:

1. Slice the Gouda cheese into small 1/4-inch cubes or grate. Set aside 2-3 ounces of the grated (or cubed) Gouda to sprinkle on the top before placing it in the oven. 
2. Combine the mayonnaise, jalapenos, garlic, mustard, Tabasco, and salt. 
3. Mix in 5-6 ounces of the Gouda
4. Gently fold in the crab meat to combine. 
5. Spread crab mixture into a lightly greased casserole dish and sprinkle with the remaining Gouda and fresh parsley.
6. Bake until hot and bubbly, about 25 minutes. Remove from the oven and let sit for about 5 minutes before serving.

Recipe Variations and TIPS:

• Substitute Fontina cheese for the Gouda
• Substitute shrimp for part or all of the crab
• Add 1/2 teaspoon of Old Bay Seasoning in place of the salt
• Substitute fresh jalapenos for pickled—increase the amount to 1/2 cup and add 1 tablespoon of fresh lemon juice
• Make a vegan crab dip with hearts of palm