Let’s make the Best Spicy Crab Dip tonight. Sometimes you just want a dish that is quick and easy to make. Something you can make for the Sunday Football Game Tailgate. Or something to eat while you and that special someone watch your favorite TV shows. This is just a great-tasting crab dip you can enjoy at home or take as a side dish for a potluck dinner. It is almost like eating a crab cake on a cracker. It has a little kick to it, which I happen to like. Check here if you are interested in a great recipe for my Crab Cakes!

The great thing about this crab dip is that you probably have most of the ingredients in your fridge and pantry. The only ingredient that you may not have is Lump Crab. You definitely can find lump crab at your local Big Box Store. The crab can easily last a year in the can refrigerated and unopened. There’s no reason not to be prepared. So pick some up and get ready to enjoy a great dish!

Enjoy! And as always, thanks for Spending Time in My Kitchen!

Spicy Crab Dip

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Recipe by David Frank – Spending Time In My Kitchen

Prep time

minutes

Cooking time

minutes

Ingredients

16 oz Lump Crab Meat
1/2 cup Mayonnaise
2 Tbl Dijon whole grain style mustard
Juice and zest from one small lemon
2 Tbl Italian parsley, chopped plus another 1/2 Tbl to garnish
1 1/2 tsp Old Bay Seasoning
1 Shallot, minced
1 Green onion chopped
2 cups Parmigiano Reggiano, shredded
1/2 tsp Cayenne (Optional if you don’t want the heat)
1/2 cup Panko bread crumbs
Butter
Paprika
1 1/2 tsp minced garlic
Salt and pepper to taste
Your favorite Louisiana Hot Sauce to taste (Optional)

Directions

Preheat oven to 375°
Pour into a good-sized bowl the Crab, Old Bay Seasoning, Mayonnaise, Lemon, Green Onion, Mustard, Cayenne, Parsley, 3/4 of Parmigiano, and 3/4 of the shallots. salt and pepper to taste. Give the mix a taste and check if you need more heat. It might be a good time to add some Hot Sauce to liven things up!
Mix ingredients and pour into a 9 x 6 baking dish.
Layer the top of the baking dish with panko topping.
Place into oven and cook for 20 minutes or until golden in color
Garnish the top of the crab dip with chopped parsley
Panko Topping
Melt butter in a pan; do not brown the butter.
Add 1/4 of shallots and garlic. Cook for 2 minutes
Add panko, and paprika, and stir until well combined. Take off the heat add 1/4 of Parmigiano and stir until combined.

Notes

I would typically go to one of the Big Box Stores to find lump crab meat. I have never had a problem with the Lump crab found at those stores.
An additional fun option could be to get a large bread bowl at the bread shop, slice off the top, and pull out the insides of the bread. Pour the baked crab dip into the bread bowl. Heat the bread bowl for a couple of minutes in the oven. Use the pieces of bread pulled out as the “cracker” to indulge in your crab dip.
Another option for this crab dip is to put some leftover dip in between two pieces of buttered bread and make a crab melt sandwich. Add more Parmigiano Reggiano or Mozzarella cheese to make it more cheesy!