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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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.
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