Deviled Crab Dip Recipe

Introduction

Deviled Crab Dip is a rich and flavorful appetizer perfect for gatherings or a cozy night in. Creamy, cheesy, and packed with sweet lump crabmeat, it’s sure to impress your guests. This recipe combines a smooth roux base with toasted breadcrumbs for the perfect crunch.

Ingredients

• 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 the stem
• 1 baguette, sliced

Instructions

1. Step 1: Preheat the oven to 400 degrees F.
2. Step 2: Heat a large skillet over medium heat. Add 4 tablespoons of butter and once melted, stir in the diced onion with a pinch of salt. Cook, stirring often, until the onions soften.
3. Step 3: Stir in the flour to create a roux, cooking until fragrant and golden. Whisk in the Dijon mustard, Worcestershire sauce, 1 teaspoon salt, and black pepper.
4. Step 4: Gradually whisk in the stock, about ¼ cup at a time, stirring constantly to avoid lumps. Continue until the mixture thickens, about 3 to 5 minutes, then remove from heat.
5. Step 5: In a large bowl, place the egg yolks. Temper the yolks by slowly whisking in a few spoonfuls of the warm stock mixture at a time, preventing the eggs from cooking. Repeat until all the mixture is incorporated.
6. Step 6: Stir in the lump crabmeat and chopped parsley. Transfer the mixture to a baking dish or oven-safe skillet.
7. Step 7: In a separate skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the panko breadcrumbs and stir to coat. Toast for 3 to 4 minutes until golden and fragrant, then stir in the minced garlic.
8. Step 8: Sprinkle the garlic breadcrumbs evenly over the crab mixture.
9. Step 9: Bake for 15 to 20 minutes, or until the dip is warm, golden, and slightly bubbly.
10. Step 10: Serve immediately with torn endive leaves, sliced baguette, or crackers for dipping.

Tips & Variations

• Use seafood stock instead of chicken stock for a more intense crab flavor.
• Try adding a pinch of cayenne pepper or smoked paprika to the roux for a subtle kick.
• For a richer dip, fold in a little cream cheese or grated cheddar before baking.
• Fresh lump crabmeat works best, but canned crab can be used in a pinch.

Storage

Store leftover dip in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a 350°F oven until heated through and bubbly, about 10-15 minutes. Avoid microwaving to maintain the crunchy breadcrumb topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dip ahead of time?

Yes, you can assemble the dip up to the point before baking, cover it, and refrigerate for a few hours. When ready, add the breadcrumb topping and bake as directed.

What can I use instead of endive for dipping?

If you don’t have endive, sturdy vegetables like celery sticks, bell pepper strips, or even sturdy lettuce leaves make excellent alternatives for dipping.

Deviled Crab Dip Recipe

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★★★★★

4.5 from 108 reviews

• Author: Sophie
• Total Time: 40 minutes
• Yield: 6 to 8 servings 1x

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Description

This Deviled Crab Dip is a rich, creamy, and savory appetizer featuring lump crabmeat in a velvety butter and roux-based sauce infused with Dijon mustard, Worcestershire sauce, and fresh parsley, topped with garlic-seasoned toasted panko breadcrumbs and baked until golden and bubbly. It’s perfect served warm with crisp endive leaves, toasted baguette slices, or crackers for dipping.

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Ingredients

Scale 1x2x3x

Sauce and Crab Mixture

• 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

Topping and Serving

• ½ cup seasoned panko breadcrumbs
• 1 garlic clove, minced
• 4 to 6 endive leaves, torn from stem
• 1 baguette, sliced

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Instructions

1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it’s hot and ready for baking the crab dip to a golden finish.
2. Cook Onion and Roux: Heat a large skillet over medium heat and add 4 tablespoons of butter. Once melted, add diced onion with a pinch of salt and cook, stirring often, until the onions soften and become translucent. Stir in the flour to form a roux, cooking until the mixture is fragrant and golden, which helps thicken the sauce.
3. Make Sauce: Whisk in Dijon mustard, Worcestershire sauce, kosher salt, and freshly cracked black pepper. Gradually whisk in the chicken or seafood stock about ¼ cup at a time, keeping the mixture over medium heat and stirring constantly to avoid lumps. Cook until thickened, about 3 to 5 minutes, then remove from heat.
4. Temper Egg Yolks: In a large bowl, place the lightly beaten egg yolks. Slowly add a few spoonfuls of the warm roux mixture to the egg yolks, whisking immediately as you add it to prevent the eggs from scrambling. Continue adding until all the warm mixture has been incorporated, tempering the eggs properly.
5. Combine Crab Mixture: Stir the lump crabmeat and chopped fresh parsley into the egg mixture carefully to keep the lumps of crab intact. Transfer the combined mixture into an oven-safe baking dish or a small ovenproof skillet for serving.
6. Prepare Breadcrumb Topping: In a skillet over medium heat, melt the remaining 2 tablespoons of butter. Add the seasoned panko breadcrumbs and stir to coat evenly. Toast for 3 to 4 minutes until the breadcrumbs turn golden and fragrant, then stir in the minced garlic to release its aroma.
7. Top and Bake: Sprinkle the toasted garlic breadcrumbs evenly over the crab dip. Bake in the preheated oven for 15 to 20 minutes until the top is golden, slightly bubbly, and the dip is warmed through.
8. Serve: Serve the deviled crab dip immediately, accompanied by torn endive leaves, sliced baguette, and/or crackers for dipping.

Notes

• Use lump crabmeat for best texture and flavor; avoid canned crab for this recipe.
• Tempering the egg yolks is critical to prevent curdling and achieve a silky sauce.
• Seasoned panko breadcrumbs add a delightful crunch and can be seasoned with paprika or Old Bay seasoning for extra flavor.
• Chicken stock can be substituted with seafood stock or clam juice to heighten the seafood flavor.
• Serve immediately after baking for the best texture and warmth.
• Endive leaves provide a crisp, slightly bitter contrast, but tortilla chips or crackers work as well.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Keywords: deviled crab dip, crab appetizer, seafood dip, party appetizer, baked crab dip, creamy crab dip