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Home » Recipes » Appetizers & Snacks » Party Foods » Crab Dip

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

Published October 15, 2022. Last updated October 15, 2022 by Judy Purcell 9 Comments

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Consider yourself warned, Hot Crab Dip is richly satisfying and hard to stop eating. But that’s what you want in a party appetizer, right?!

With tender, sweet crab, creamy Gouda, and jalapeno peppers, this appetizer dip will complement any feast—just make sure you get a few bites before it completely disappears.

a hand holding toasted bread dipped in crab dip
Jalapeno & Gouda Crab Dip

The very best appetizers are no-fail delicious, super-simple to make, and require few ingredients. This crab dip with gouda cheese and jalapenos qualifies on every level.

Crab meat doesn’t need a lot of help to be amazing, so we keep the ingredients to a minimum, and it still delivers big on flavor.

We think you’ll love the clean taste of the ocean mixed with creamy melted cheese with just a hint of spice to bring it all together.

hot crab dip ingredients labeled

5 TOP TIPS for Making the BEST Crab Dip

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. 

Mixing crab meat into mayo and spices

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.

cubed gouda cheese on a cutting board

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.

Jalapeno radishes in brine

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.

TIP: When substituting fresh jalapenos, increase the amount to 1/2 cup and add 1 tablespoon of fresh lemon juice to replace the acid from the pickled version.

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 image collage for making crab dip

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.
Fresh crab dip hot from the oven in a red baking dish with bread toast
Jalapeno & Gouda Crab Dip for Two

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
hand holding toast and spreading crab dip on it with a knife
Spreading hot crab dip on a toasted baguette.

More Crab and Appetizer Recipes You’ll Love

  • How to Make an Amazing Crab Leg Dinner
  • Crab Stuffed Mushrooms
  • Crab Cakes with Mango Cashew Sauce
  • Make the Best Charcuterie Board
  • Hot Artichoke Dip with Roasted Garlic
  • Creamy Miso-Yogurt Dip for Veggie Trays
  • 20 Healthy Holiday Party Appetizer Ideas
  • Shrimp & Prosciutto with Smoky Honey-Mustard Sauce
  • Pear & Goat Cheese Appetizer
  • Parmesan & Herb Zucchini Sticks Appetizer
woman's hand holding toast with crab dip on it
Crab and gouda dip in a red dish with sliced bread toast
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Jalapeno & Gouda Crab Dip

A satisfying hot dip with tender, sweet crab, creamy Gouda, and jalapeno peppers.
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Appetizer
Cuisine: American
Servings: 5 Servings
Author: Judy Purcell
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Ingredients

  • 1/2 cup mayonnaise
  • 1/4 cup pickled jalapenos coarsely chopped
  • 2 cloves garlic minced
  • 1 teaspoon Dijon-style mustard
  • 1 teaspoon Chipotle Tabasco or smoked paprika
  • 1/4 teaspoon sea salt
  • 8 ounces Gouda cheese grated or small cubes
  • 16 ounces lump crab meat picked over to remove any shells
  • 2 tablespoons chopped parsley
US Customary – Metric
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Instructions

  • Heat oven to 350°F. Slice the Gouda cheese into small 1/4-inch cubes or grate. (Cubes will create more pockets of cheese, but grated is fine to save time.)
    Set aside 2-3 ounces of the grated (or cubed) Gouda to sprinkle on the top before placing it in the oven.
  • Combine the mayonnaise, jalapenos, garlic, mustard, Tabasco, and salt in a mixing bowl.
  • Mix in 5-6 ounces of the Gouda, then gently fold the crab meat to combine.
  • Spread crab mixture into a lightly greased casserole dish and sprinkle with the remaining Gouda and fresh parsley.
  • Bake until hot and bubbly, about 25 minutes. Remove from the oven and let sit for about 5 minutes before serving.

Notes

Although everyone has a different range of what they consider spicy, I consider this a medium-heat spicy dip. More jalapenos can be added to increase the heat, if desired.
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

Nutrition

Calories: 236kcal | Carbohydrates: 1g | Protein: 16g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 57mg | Sodium: 1023mg | Potassium: 178mg | Sugar: 1g | Vitamin A: 490IU | Vitamin C: 7.3mg | Calcium: 206mg | Iron: 0.8mg
Learn how to make this and all recipes even easier!Check out our Monthly Meal Prep System!

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Filed Under: Appetizers & Snacks, Party Foods, Recipes Tagged With: party dip, seafood appetizers

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    Rating




  1. Karen (Back Road Journal) says

    November 20, 2022 at 2:56 pm

    This is a real crowd pleaser, perfect for a holiday gathering.

    Reply
  2. Bernadette @Rants From My Crazy Kitchen says

    December 5, 2014 at 8:01 am

    5 stars
    This sounds fabulous! Definitely going on my recipes to try list!

    Reply
  3. mjskit says

    February 5, 2012 at 9:25 pm

    I know the SB is over, but it’s never to late to make this dip! A friend gave me a bottle of chipotle Tabasco for Christmas, so this is perfect! So good!

    Reply
    • Judy Purcell says

      February 6, 2012 at 6:22 am

      MJ, you will love the Chipotle Tabasco, it is the only one I buy now–great on scrambled eggs, pizza, you name it, it is yummy stuff!

      Reply
  4. sportsglutton says

    February 1, 2012 at 4:29 pm

    Love it Judy….but I think I would need at least 8 ramekins.

    Reply
  5. Mary says

    February 1, 2012 at 8:55 am

    This is really fantastic. The sounds other-worldly good and is sure tobe a hit on game day. I hope you have a great day. Blessings…Mary

    Reply
  6. ChgoJohn says

    February 1, 2012 at 6:08 am

    Thank you for limiting the size. Something as good tasting as this is awfully hard for me to say no to. Controlling portion size is the only way for me to show any kind of restraint. Another great recipe!

    Reply
    • Judy Purcell says

      February 1, 2012 at 9:43 am

      Well, I did limit the size when I made ours, but the recipe listed above is for 8, so you’ll have to have some friends over to help you with it. Food tastes better with friends anyway. 🙂

      Reply
  7. Raymund says

    January 31, 2012 at 11:31 pm

    Yesterday was the onion dip now its this, you let me now crave for dips!

    Reply
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