Crab Cake Dip is packed with everything you love about Crab Cakes, but creamy, rich and perfect on a cracker!
I am all about appetizers. Snacks. Pre-gaming. All the best food in on the appetizer menu. Truth. I mean, how many times in your life have you said after apps, “we could totally skip dinner at this point”?
Infinity. That’s how many times.
So what I have done today, is made a classic dinner into an appetizer. Pass the crackers and saddle up. This is good one.
Crab Cake Dip is the Perfect Party Appetizer
It’s completely simple, and perfect for Game Day, holiday parties…or just a fun, easy dinner. Serve it with crackers, chips, veggies…it’s basically an entire meal in every bite!
How Do You Make Crab Cake Dip?
Ahh it’s so easy! And I love that you don’t have to stand and pan fry a dozen crab cakes to be able to enjoy all the FLAVORS of crab cakes! All you do it chop up a few veggies. A trio of onion, celery and red and pepper…
Sauté them in a little butter until they’re soft.
Mix in some lump crab meat.
Then add in some creaminess and CHEEEEESE…
Stir that up until it’s heated through and place it into a casserole dish. OR, certainly you could just leave it in your oven proof skillet.
Next mix up some crushed Ritz crackers with a little parsley, salt and pepper…
Top the crab mixture with the cracker crumbs and bake it until it’s hot and bubbly!
It will be lightly toasted on top and delicious!
Dig in and enjoy this Crab Cake Dip!Print
Crab Cake Dip
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: serves 12 1x
- 2 tablespoons butter
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced celery
- 1 pound lump crab meat
- 8 ounces cream cheese, room temperature and cut into cubes
- 1/4 cup tartar sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Old Bay seasoning
- 1/2 cup grated mozzarella cheese
- 1 cup crushed Ritz crackers
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 tablespoon dried parsley
- Preheat oven to 350°F
- In a large skillet over medium heat melt the butter and sauté the onions, celery and pepper until soft, about 10 minutes.
- Add in the crab meat and mix to combine.
- Turn the heat to low and add in the cream cheese, stirring to combine.
- In a small bowl whisk together the tartar sauce, mustard, Worcestershire sauce, and Old Bay seasoning. Add that into the crab mixture and stir until evenly incorporated. Continue stirring until the cream cheese is melted.
- Add in the mozzarella cheese and stir.
- Transfer the mixture to a medium casserole dish. Set aside.
- In a medium bowl combine the cracker crumbs, salt, pepper, and parsley. Sprinkle this on top of the crab dip. Bake for 25 minutes until lightly toasted and bubbly.
- Serve warm with crackers and veggies.
9 comments on “Crab Cake Dip”
I love cooking things like shish kabobs with my kids (sweet and savory) so they can actively participate and use things they like!
I read the question asking if canned crab would suffice and your response; however, I am hoping that you might allow for imitation crab to be used in your recipe.(?) I do want to make this recipe, but I cannot afford “real” crab.
Please respond. Thank you. Karen
You certainly can add imitation.
Do you use fresh crab meat or something that’s already prepackaged? I can’t wait to make this!
I used lump crab meat that I buy in the seafood section of my supermarket. It’s real crab that has been taken out of the shell already!
I know its not the same, but would canned crab work?
Nice.. your carb cake dip looks sooo yummy and incredible. i can’t wait make this recipe. Thanks for sharing….!