Hot Crab Dip with Old Bay Crostini.
This hot crab dip is super cheesy, flavorful, comforting and perfect for happy hour. Serve with old bay crostini for the perfect spiced crunch!
Summertime and the app is crab dip!
This hot and cheesy crab dip with fresh lemon and herbs is bright, comforting, flavorful and tastes like SUMMER.
It’s the ultimate summer snack and I adore it. Give me a chilled glass of white wine and this is my perfect happy hour.
A few years ago I started making this lobster dip and the funny thing is that the idea really came from a crab dip. My mom used to make a hot crab dip and then I started making my own version. And while I never shared it, I made it with lobster for you after discovering the decadence one new year’s eve.
The lobster version is wonderful, the crab is just as good. Depends on what you love, what you have access to and what you can find at the grocery store!
I love to use the good lump crab for this dip. You can most likely find it near your seafood counter in the grocery store – it often comes in 8 or 16 ounce jars and will say lump crab meat.
P.S. you could totally use half for this dip and then half for a batch of crab mac and cheese. Hello summer snacks.
I also love the dip to have lots of fresh lemon zest. It brings a wonderful brightness to the dish that basically screams sunshine. And fresh herbs too. I will use almost any – chives, basil, parsley and thyme are probably my top picks here.
This is what you need to make the hot crab dip!
A good lump crabmeat.
Cream cheese for the base.
A mix of sour cream and mayonnaise.
Lots of garlic.
Fresh lemon zest for the ultimate citrus zing.
Fresh herbs, like parsley and chives.
Super thinly sliced scallions. They’re so good in here.
A mix of cheddar and gruyere cheese. OMG.
A drop of dijon, a sprinkle of dill and a hint of chili flakes.
Oh my gosh. THIS IS HEAVENLY.
Seriously it tastes like a delicious app you’d get at a restaurant on the beach. It’s rich and decadent so a little bit goes a long way. Perfect for a party or a crowd, or just for a nice happy hour or small dinner party at home. Everyone LOVES it. You can head to instagram today to see me make it.
Oh and don’t forget the old bay crostini!
This is nothing groundbreaking. It’s a baguette, sliced and spread with butter and then sprinkled with old bay. Baked until golden and toasty and warm and crunchy. Ideal for dunking in a hot and cheesy dip.
This dip is fairly versatile, because let’s just say that I wouldn’t think less of you if you put it on a burger… or in a grilled cheese or a quesadilla… or dipped vegetables in it. You know, all the things.
How on earth is this so delicious?!
Hot Crab Dip with Old Bay Crostini
Hot Crab Dip with Old Bay Crostini
old bay crostini
- 1 baguette, sliced into rounds
- 4 tablespoons softened butter
- old bay seasoning
- 4 ounces cream cheese, softened
- ½ cup mayonnaise
- ⅓ cup sour cream or plain greek yogurt
- 1 pound lump crabmeat
- 3 garlic cloves, minced
- 2 green onions, thinly sliced
- ¼ cup chopped fresh parsley
- 1 teaspoon dijon mustard
- 1 teaspoon dried chives
- ½ teaspoon dried dill
- 1 pinch crushed red pepper flakes
- 1 teaspoon freshly grated lemon zest
- 4 ounces cheddar cheese, freshly grated
- 4 ounces gruyere cheese, freshly grated
- kosher salt and pepper
- fresh chives, for topping
- Preheat the oven to 400 degrees F.
- In a bowl, mix (or beat with a mixer!) the cream cheese, mayo and sour cream until creamy and combined. Add in the crabmeat, garlic, green onions, parsley, mustard, chives, lemon zest, pepper flakes and dill with a big pinch of salt and pepper. Stir in the grated gruyere and cheddar.
- Spread the dip in a baking dish (like a 9-inch pie plate or square dish, or something similar!). Bake for 25 to 30 minutes, until it’s bubbling and hot! Top with fresh herbs or chives if you wish. Serve with the old bay crostini.
- To make the crostini, slice the baguette into rounds. Spread each round with some softened butter and sprinkle old bay on top - as much or as little as you’d like. Place the round on a baking sheet. Bake for 10 to 12 minutes, or until golden and crunchy. You can do this right before the dip or even as the dip cools a bit.
Literally diving in.