Sometimes the Best Crab Meal Is Not a Meal
A hot crab dip disappears faster than almost anything else you can put on a party table. Here are two proven approaches: a cheddar-and-horseradish version from Crosby's Fish & Shrimp Co., the award-winning South Carolina seafood house, and a quick copycat of the famous dip served at Joe's Crab Shack, shared by a Food.com contributor. Both are built for claw meat, the grade whose fuller flavor refuses to get lost under cheese.
Crosby's Blue Crab Dip
Ingredients
- 1 lb blue crab claw meat
- Juice of ½ lemon
- ½ cup mayonnaise
- ¼ cup sour cream
- ¼ cup creamy French dressing
- 2 cups grated sharp cheddar
- 2 tbsp raw horseradish
- 2 tsp Old Bay seasoning
- 6 to 8 dashes hot sauce, to taste
- 4 to 6 dashes Worcestershire sauce, to taste
Directions
- Combine everything except the crab meat and cheese in a large bowl and stir well.
- Fold in the cheese and crab meat.
- Cover and refrigerate until serving. Serve cold with crackers.
Joe's Crab Shack Copycat Dip
Ingredients
- ½ lb blue crab claw meat, drained
- 8 oz cream cheese, softened
- 2 tbsp grated Parmesan
- 2 tbsp diced red bell pepper
- 2 tbsp diced green onion
- 1 tbsp apple juice or white cooking wine
- 1 tbsp diced Roma tomato
- 3 tsp heavy whipping cream
- 1 tsp liquid crab boil seasoning
- 2 dashes ground mustard
- 2 dashes hot sauce
Directions
- Combine all ingredients and spread evenly into a baking dish.
- Microwave for 2 minutes, then transfer to the oven and broil on high until the top browns lightly.
- Garnish with extra Parmesan and serve hot with tortilla chips or toasted bread.
Which One for Your Table?
Crosby's is the make-ahead choice: it is served cold, so it can sit in the refrigerator until guests arrive. The copycat dip is the crowd-pleaser straight from the broiler, best eaten while the top is still bubbling. For a big gathering, make both and watch which bowl empties first.
Frequently Asked Questions
Can I use lump crab meat instead of claw?
You can, but claw meat is the traditional dip choice for a reason: its stronger flavor carries through cheese, cream, and seasoning, and it costs less than the showpiece grades.
How far ahead can I make crab dip?
The cold dip holds a day in the refrigerator. Assemble the hot dip ahead, refrigerate it unbaked, and broil it just before serving.
What should I serve alongside?
Crackers, toasted baguette, tortilla chips, and celery all work. If the dip is opening a full crab feast, our crab feast hosting guide covers the rest of the table.
