This post contains affiliate links. When you purchase through our links, we may earn a commission.
This cheesy hot crab dip recipe is brilliant in its simplicity. It’s quick to throw together and easily customisable to your own taste. A real party pleaser!
Explore our Christmas recipe collection for more holiday inspiration!
Holidays are only days away and excitement is building in our family. We can’t wait to begin celebrating. Bring on the bubbly, tasty little bites and everything sparkly!
This hot crab dip recipe I am sharing with you today is a variation on the crab and corn salad I make every New Year’s Eve without fail. That recipe came from my mom, and the woman knows how to cook!
I didn’t think it was possible to improve on it but I am pretty sure I just did by turning a salad into an easy crab dip recipe. And it makes me feel like doing a happy dance!
Corn and crab dip with cream cheese
Making this crab dip is easier than easy. Roast the corn with olive oil in the oven until slightly charred and caramelised. This little step adds loads of flavour!
Once that is done, simply fold together the cream cheese, mayonnaise, roasted corn, sharp cheddar, jarred marinated red peppers, green onions, black pepper and crab meat in a bowl.
Once the ingredients are combined, reach for a small, shallow baking dish and spread the mixture in. All that’s left is to bake in the preheated oven till hot and bubbly.
What crab meat to use
Crab salad, which initially inspired this dip, used imitation crab meat and canned corn. You are probably rolling your eyes right now but believe me it’s surprisingly delicious.
For this hot dip I decided to go big and used REAL fresh crab meat and roasted corn! Yum times 1,000, that’s what I got. Canned crab meat will also work.
There are various kinds of crab meat to choose from:
- Jumbo lump crab meat – this comes from the swimming legs of the crab and tends to be pieces that are a bit larger, and is best used for dishes where you want the pieces to stay whole.
- Lump crab meat – this comes from the same areas as jumbo lump, but has been broken down. It’s a very good option for a dip!
- Special crab meat – this is sourced from the body of the crab and is notable for its versatility. It’ll also be a good choice for this dip.
- Claw crab meat – as the name implies, this meat comes from the claws. Claw meat is a browner colour and has a strong flavour, which can really come through in a dip.
- Backfin crab meat – this is actually a combination of jumbo lump and body meat. It’s usually pretty flaky and can work for dips or crab cakes.
As you can see, there are plenty of options to choose from for this dip. But one rule that always applies is that better quality meat will make for a better dip.
Unfortunately, good crab is expensive. If you don’t want to use real crab, go ahead and throw shrimp into it, or stick to imitation crab meat.
Recipe Tips and Notes
- Roasting the corn is simple to do and adds so much flavour to the dip because of how it intensifies the taste of the corn. This step can easily be done in advance.
- A good mature/aged cheddar cheese is going to add so much flavour to this dip. Sharp cheddar cheese has been aged for longer, which gives it a more complex and intense taste. It’s best to avoid pre-grated, though, as it won’t melt quite as well.
- Full-fat cream cheese will be much more flavourful than a reduced fat version, and a holiday party is no time to be worried about your waste line. But if you ready do want to cut back a little, you can use a lower fat version. I did do this with the mayonnaise.
- I haven’t suggested adding salt to the dip because the cheese already has plenty, and there’s the risk of overdoing it. But it’s a good idea to taste the dip before baking to see if more is needed.
- Want a bit more with your dip? Try sprinkling a bit of fresh This is an affiliate link.parmesan cheese on top before baking! Don’t add too much. A little will go a long way!
Serving Suggestions
This is an amazing dip to serve piping hot. If you make it early, pop it back in the oven to heat it back up before serving. A microwave will work too in a pinch, but it’ll come at the cost of the golden brown top.
Serve the dip with assorted crackers, tortilla chips, sliced baguette or sourdough bread. A nice hot sauce or squeeze of lemon juice can also be a great addition.
Whatever you serve alongside it, this dip is going to work perfectly as an appetizer or party food.
Storage and leftovers
Fresh crab meat is good for many things, but it’s not good for storing. Like other seafood recipes, this is one to eat fairly quickly. Best not to store for longer than 3 days, keeping it under plastic wrap in the refrigerator so tastes and smells don’t transfer.
As leftovers, it can be enjoyed cold or warmed up in an oven or microwave.
More dip recipes
- Creamy Cranberry and Chorizo Dip
- Smoked Cheddar Southwestern Dip
- Whipped Feta and Ricotta Dip with Mint Pistachio Pesto
- Creamy Cilantro Walnut Dip
Roasted Corn and Crab Dip
Ingredients
- 175g/1 cup frozen corn
- 2 tsp This is an affiliate link.olive oil
- 135g/1 cup crab meat, chopped
- 1 marinated red pepper, from a jar, chopped
- 4 green onions, sliced
- 175g/2/3 cup cream cheese
- 85g/1/3 cup mayonnaise, I used low fat
- 120g/1 cup mature/aged cheddar, or your favourite cheese, grated
- black pepper to taste
Instructions
- In a shallow dish or a skillet combine corn with olive oil and roast in the oven at 400F/200C for 15 minutes, stirring once in a while until corn is slightly charred and caramelised.
- Meanwhile, pick through your crab meat making sure there is no cartilage left. Combine cream cheese and mayonnaise until smooth in a medium bowl. To the same bowl add roasted corn, chopped crab meat, chopped red pepper, sliced onions and shredded cheese. Stir to combine and season with a pinch of freshly ground pepper.
- Return to the same shallow dish in which you roasted corn and bake for 20 minutes at 400F/200C until hot and bubbly.
- Serve with crackers or crusty bread.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you post the recipe for your crab salad please?
How far ahead can this be made, chilled, then baked at party time?
Sorry for a late reply, Tammy!! Up to 2 days ahead!
I read the comment on marinated peppers. I buy these at an olive bar in my grocery store. You could easily make a marinade by combining olive oil and red pepper oil with a very small amount of garlic. I think I would partially roast the peppers until tender. These are fabulous on homemade pizza (blot on paper towel first).
what do you marinate the red pepper in?
These marinated red peppers are store-bought.
This dip looks perfect for NYE! Happy New Year to you and your family! 🙂