Cheesy Hot Crab Dip - Savory Tooth (2024)

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• ▢ 1 pound crab claw meat (Note 1)
• ▢ 8 ounces cream cheese, softened to room temperature (Note 2)
• ▢ 1/2 cup shredded mozzarella cheese (Note 3)
• ▢ 1/4 cup finely grated parmesan cheese (Note 4)
• ▢ 1/2 teaspoon table salt
• ▢ 1/2 teaspoon ground black pepper
• ▢ 1/4 teaspoon ground cayenne
• ▢ 1/4 teaspoon smoked paprika

Toppings:

• ▢ 1/4 cup shredded mozzarella cheese (Note 3)
• ▢ 1 scallion, thinly sliced
• ▢ 1/4 teaspoon smoked paprika

• Prepare: Preheat oven to 350 F. Verify that cream cheese is softened to room temperature, or microwave in 10-second intervals until soft and pliable.

• Combine Ingredients: Add all ingredients except toppings to large bowl. Beat with electric hand mixer until well-mixed, occasionally pausing to scrape down beaters and bowl. Resulting mixture should be smooth and thick, without clumps of cream cheese or crab (Note 5).

• Bake: Transfer mixture to baking dish (Note 6), spreading out evenly. Bake uncovered at 350 F until heated through and puffy, about 30 minutes.

• Broil: Remove baking dish from oven, and evenly top with mozzarella cheese, paprika, and sliced scallions. Transfer back to oven and broil uncovered until surface is golden brown, a few minutes. Watch carefully to avoid burning cheese. Serve hot (Notes 7-8).

PHOTOS

NOTES & TIPS

(2) Cream Cheese. One standard 8-ounce brick. I use regular, full-fat cream cheese from the brand Philadelphia, not reduced fat or light versions.

(3) Mozzarella Cheese. I use a bag of pre-shredded low-moisture part-skim mozzarella, which means the cheese has been dried out for a longer shelf life and better browning.

(4) Parmesan Cheese. This is finely grated parmesan that has a sandy or almost powdery texture, not shredded, often available in pre-grated bags in the refrigerated section of U.S. grocery stores. This can be substituted with similar cheeses like pecorino romano or asiago.

(5) Combining Ingredients. It’s essential that the crab mixture is well beaten and smooth before baking, or you won’t end up with a cohesive dip. To do so, you’ll need cream cheese that has been softened to room temperature and an electric mixer to beat everything together. I’ve tried making this dip without a well-blended mixture, and the results are nowhere near as good.

(6) Baking Dish. Use a baking dish with 1.5 to 2 quart capacity. I use a 1.8 quart porcelain oval baking dish.

(7) Serving. Serve this crab dip with homemade almond flour crackers, in a bread bowl, or with vegetable dippers like baby carrots, mini bell peppers, or celery sticks. It’s a great party appetizer, both easy to make and fancy enough to bring to a nice reception.

(8) Make Ahead / Leftovers. Follow the recipe to assemble the mixture in the baking dish (without baking), then cover and refrigerate. About an hour prior to serving, remove the baking dish from the refrigerator and let stand at room temperature for 20 minutes to warm up while the oven is preheating, then proceed with the baking step.