Deviled Crab Dip.
Literally making this the summer of deviled crab dip.
And if you’re ready to also make this the summer of deviled crab dip, jump on board. I’m almost more excited for this dip than I am for summer 2019 rosé.
This dip doesn’t look like much, but I can’t even tell you how buttery and rich it is. It’s SO decadent. It’s almost like eating your favorite buttery lobster roll as a dip. But with lump crab.
It’s going to be my signature hot app for summer!
A few weeks ago when I made these crab salad toasts (you gotta try them too!), we ended up with lots of leftover lump crab meat. Lots! Enough that I wanted to figure out another (super ridiculously delicious) way to use it up, and hopefully one that I could share.
First, how did I go so long without knowing what deviled crab dip is?
Second, how did I go so long without even a bit of deviled crab dip?
Hmmmpf. So deprived.
Lacy is the one who discovered this amazing dish and we were convinced that we had to try it out. Multiple times. It just sounded AMAZING.
From what I found, deviled crab means a whole host of dishes depending on where you live. And this exact dish may not even be a “dip,” but we certainly turned it into one.
Using endive as a dipper was a first for me and let’s just say that now, I can’t get enough. It’s almost flavorless but it’s super crunchy, as well as super sturdy! It holds up so well when dipping, maybe even better than those thin, cantina-style tortilla chips.
I’ve seen people use them for guac before, and we ended up trying it with guac after this dip. I shockingly LOVED it. There was something so crunchy and refreshing about it.
And honestly, it *almost* felt like a crispy chip to me! Not a forever replacement, of course. But it was much closer than I anticipated.
It also lightens this dip up so nicely! I mean, it’s basically like ordering fries and a salad. Or eating dark chocolate and drinking red wine. All about balance over here.
I’m not even sure if I can fully describe how incredible this is. Paired with the endive dippers and a glass of chilled rosé or white wine, it’s the best summer snack or, heck, even dinner. Sitting while the sun sets and enjoying a plate of this is seriously my summer 2019 dream.
This dish reminds me of when my mom would order lobster romano at a restaurant when I was a kid, and she’d bring home the leftovers and let me have them. It was fantastic, and even though this is cheese-less, it definitely has the rich feel of dip. And the incredible flavor of melt-in-your-mouth crab.
I pumped to make it an approximate 24 more times. YAY.
- 6 tablespoons unsalted butter
- 1 sweet onion diced
- 4 tablespoons all-purpose flour
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 cup chicken or seafood stock
- 4 egg yolks lightly beaten
- 1 pound lump crabmeat
- 3 tablespoons chopped fresh parsley
- ½ cup seasoned panko breadcrumbs
- 1 garlic clove minced
- 4 to 6 endive, leaves torn from stem
- 1 baguette, sliced
- Preheat the oven to 400 degrees F.
- Heat a large skillet over medium heat. Add 4 tablespoons of the butter and once it’s melted, stir in the onion with a pinch of salt. Cook, stirring often, until the onions soften. Stir in the flour to create a roux, stirring until the mixture is fragrant and golden.
- Whisk in the mustard, Worcestershire sauce, 1 teaspoon salt and freshly cracked black pepper. With the mixture still over medium heat, whisk in the stock about ¼ cup at a time, until it’s thickened. Be sure to keep stirring so it doesn’t get lumpy! Once it’s thickened (this takes about 3 to 5 minutes), turn off the heat.
- Place the egg yolks in a large bowl. Temper the yolks by adding a few spoonfuls of the warm flour/stock mixture, whisk immediately as you add it so it doesn’t cook the eggs. Do this until all of the stock has been add to the egg yolks. Stir in the crabmeat and parsley. Transfer it to a baking dish or small (oven safskillet for serving.
- Heat the remaining 2 tablespoons butter in a skillet over medium heat. Once melted, add in the breadcrumbs and stir to coat, then toast for 3 to 4 minutes until they are golden and fragrant. Stir in the garlic. Sprinkle the bread crumbs over the crab dip.
Bake the crab for 15 to 20 minutes, or until it’s warm and golden and slightly bubbly. Serve immediately with endive leaves, baguette slices and/or crackers for dipping.
Gladly would eat it with a spoon.