I will admit crab dip is kind of a weakness of mine. There is just something about this creamy, gooey dip! I never seem to get enough of it. In fact, I almost feel a little manic when it’s around, like I need to get to it before it’s all gone. I have problems, I know.
Anyway, I was in the mood for a little twist on my beloved crab addiction. I hate messing with perfection, but I love to change things up. Anyway, this new version…swoon. It’s kind of a mash-up with my usual deviled egg recipe and regular crab dip. How could I go wrong?
This didn’t last long around these parts. I’m sure you understand how that goes.
I used a three-cup baking dish and placed it on a baking tray before popping it into the oven. Doing this makes it easier to remove the dish from the oven. I’m all about the easy.
Time to dig in. Could you even say no to this?
I served the dip with sourdough bread slices, it’s the perfect vehicle for getting this into your mouth. I prefer bread over crackers when it comes to eating crab dip, it just tastes better. It does, it does.
Make it for your next gathering.
Baked Deviled Crab Dip
- 1 (8 oz) cream cheese, softened
- 1/2 cup mayonnaise
- 2 large eggs
- 1 lb lump crab (pasteurized works too)
- 1 rib celery, finely chopped
- 1/2 cup shredded Parmesan cheese
- 1/3 cup panko bread crumbs
- 2 Tablespoons fresh chives, minced
- 1 Tablespoon Old Bay seasoning
- 1/2 Tablespoon hot sauce
- 1 teaspoon dry mustard
- 3/4 teaspoon celery salt
- 1/2 teaspoon coarse ground black pepper
- 1/4 teaspoon table salt
- 1/2 cup panko bread crumbs
- 1 Tablespoon olive oil
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon table salt
- juice of half a lemon
- sourdough bread cut in squares
- Preheat oven to 400 degrees F and have your oven rack in the middle of the oven.
- In the bowl of a stand mixer, combine cream cheese, mayonnaise and eggs until fully incorporated. Add the rest of the ingredients for the dip and combine on a slow speed. Scoop into a 3-cup baking dish and smooth the top with the back of a spoon.
- In a small bowl, combine panko, olive oil, smoked paprika and salt. Mix until bread crumbs are all slightly wet from the oil. Sprinkle over dip.
- Bake for 30 minutes. Let sit for 10 minutes and generously squeeze the juice of half a lemon over the top of the dip. Serve with sourdough bread.
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