Best 3 Deviled Crab Dip Recipes

Indulge in the decadence of our Deviled Crab Dip, a symphony of flavors that will tantalize your taste buds and leave you craving more. This delectable dip is a harmonious blend of succulent crab meat, enveloped in a creamy and tangy sauce, delicately seasoned with a hint of Old Bay seasoning. Served chilled or warm, this versatile dip pairs perfectly with an assortment of accompaniments, from crisp crackers to fresh vegetables.

Whet your appetite with our Classic Deviled Crab Dip, a timeless recipe that showcases the natural flavors of crab. For a touch of zesty heat, try our Spicy Deviled Crab Dip, featuring a fiery kick from cayenne pepper and jalapeños. If you prefer a creamy and cheesy delight, our Creamy Deviled Crab Dip, enriched with cream cheese and Parmesan cheese, is sure to satisfy your cravings.

Seafood enthusiasts will delight in our Lobster Deviled Crab Dip, a luxurious combination of crab and lobster, while vegetarians can savor our Veggie Deviled Crab Dip, a delectable plant-based alternative made with artichoke hearts and mushrooms.

No matter your preference, our Deviled Crab Dip recipes offer a culinary journey that will transport you to coastal bliss. So, gather your ingredients, don your apron, and embark on a culinary adventure that will leave your taste buds dancing with joy.

Check out the recipes below so you can choose the best recipe for yourself!

DEVILED CRAB

Deviled Crab image

Dip your spoon into this super-rich comfort food, and you might think you're in heaven. Generous portions of crab are mixed with cream and eggs and flavored with chives, onions and more. Mmm ...

Provided by Taste of Home

Categories Appetizers

Time 50m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1/2 cup finely chopped onion
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1-1/2 cups half-and-half cream
2 egg yolks, lightly beaten
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon minced chives
TOPPING:
1 cup soft bread crumbs
1 tablespoon butter, melted

Steps:

In a large skillet, saute onion in butter until tender. Stir in flour and salt until blended. Gradually stir in cream until smooth. , Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat., Stir a small amount of hot mixture into egg yolks. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the crab, mustard, Worcestershire sauce and chives., Spoon into six greased 6-oz. ramekins or custard cups. Place on a baking sheet. Combine bread crumbs and melted butter; sprinkle over tops. Bake at 375° for 20-25 minutes or until topping is golden brown.

Nutrition Facts : Calories 292 calories, Fat 16g fat (10g saturated fat), Cholesterol 194mg cholesterol, Sodium 697mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein.

DEVILED CRABS

Deviled Crabs image

Deviled crabs are a quintessential Gullah dish similar to crab cakes. I like to serve them in cleaned crab shells for a pretty presentation. Ask your local fishmonger for the crab shells-they may sell them. Or, you can bake the deviled crab in small ovenproof dishes, too.

Provided by Kardea Brown

Categories appetizer

Time 1h10m

Yield 12 servings

Number Of Ingredients 13

Ingredients

1 large yellow onion, cut into large pieces
1 stalk celery, cut into large pieces
1/2 medium red bell pepper, cut into large pieces
2 tablespoons unsalted butter, plus more, melted, for brushing
1/4 cup mayonnaise
1/4 cup Dijon mustard
2 teaspoons dry sherry
1 teaspoon seafood seasoning
1/4 teaspoon ground mace
2 large eggs, lightly beaten
2 pounds blue crabmeat (lump or claw), picked over to remove any shells
3 cups crushed round buttery crackers, such as Ritz (from 2 sleeves or 64 crackers)
12 cleaned crab shells

Steps:

Preheat the oven to 375 degrees F.
Pulse the onion, celery and red bell pepper in a food processor until minced. Melt the butter in a large skillet over medium-high heat. Add the minced vegetables and cook until softened, about 5 minutes. Set aside and let cool.
Combine the mayonnaise, mustard, sherry, seafood seasoning, mace and eggs in a large bowl. Stir in the cooled vegetables. Fold in the crabmeat and cracker crumbs. Spoon about 1/2 to 3/4 cup of the crab mixture into each crab shell and brush with melted butter. Place the crab shells on a large rimmed baking sheet. Bake until golden brown, 20 to 25 minutes.

DEVILISHLY GOOD DEVILED CRAB

Devilishly Good Deviled Crab image

Provided by Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 pound lump crabmeat
1/2 cup finely sliced scallions (white and green parts) or fresh chives
1/2 cup tiny dice of fresh celery or fennel
1/2 cup tiny dice of red bell pepper
2 teaspoons Dijon mustard
1/2 cup melted butter
1/4 cup heavy cream
1 cup of coarsely crushed soda cracker crumbs
Salt and Tabasco sauce
1/4 cup additional crushed soda cracker crumbs

Steps:

Preheat the oven to 350 degrees. Pick through the crabmeat to remove bits of cartilage etc. In a mixing bowl combine the crabmeat with the scallions, celery and bell pepper. (Make sure the green onions, celery and bell pepper are very finely chopped because they won't cook in the oven and you don't want their raw texture to be intrusive.) In a separate mixing bowl combine the mustard with the butter and cream. Combine the crabmeat mixture with the melted butter and cracker crumbs. Season with 1/2 teaspoon of salt and Tabasco sauce to taste. Transfer the mixture to a baking dish. Top with additional cracker crumbs and bake for half an hour until the top has browned.
Variation instead of combining crabmeat vegetables with the butter and cream combine it with 3/4 cup of evaporated skim milk mixed with 1 teaspoon dry mustard rather than the Dijon mustard.

Tips:

For the creamiest dip, use high-quality cream cheese that has been softened to room temperature.
Use a sharp cheddar cheese for a bolder flavor.
If you don't have any crab meat on hand, you can use canned crab meat instead.
Be sure to drain the crab meat well before adding it to the dip.
Add a pinch of cayenne pepper to the dip for a little bit of heat.
Serve the dip with crackers, chips, or vegetables.
If you're making the dip ahead of time, store it in the refrigerator for up to 3 days.

Conclusion:

Deviled crab dip is a delicious and easy-to-make appetizer that is perfect for any occasion. It is creamy, cheesy, and packed with flavor. Plus, it can be made ahead of time, making it a great option for busy hosts. So next time you're looking for a quick and easy appetizer, give deviled crab dip a try.