Baked Deviled Crab Dip

 Deviled Crab Dip Noble Pig
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.

Deviled Crab Dip Noble Pig 1
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.

Deviled Crab Dip Noble Pig 2
Time to dig in. Could you even say no to this?

Deviled Crab Dip Noble Pig 3
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.

Deviled Crab Dip Noble Pig 4

Deviled Crab Dip Noble Pig 5
Make it for your next gathering.

Print Recipe

Baked Deviled Crab Dip

Recipe from: Created by Cathy Pollak for | Serves: 3 cups


The 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

The topping:

  • 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.

Other Crab Dip You Might Enjoy:

  1. Baked Crab and Almond Dip
  2. The Best Hot Crab Dip

Post a Comment

8 Comments and 5 Replies

  1. nancy geragi 1

    Oh dear…it’s not even nine am here on the east coast…there’s a horrible thunderstorm going on and i have a 110 lb dog wrapped around my office chair shaking with fear….and i’m trying to figure out how long it will be before i can go to the grocery store and get the ingredients for this recipe….i live in crab country and it is my favorite seafood and this recipe has me drooling!! It sounds divine, good ratio of crab to other ingredients, lots of spice that will complement the crab…and it will be so creamy …. it will be on the table tonight!!!!!

    • Cathy 2

      Aw poor dog, they are so scared during a storm, always makes me wonder what they think the thunder is. Anyway, enjoy the dip, I hope it’s your new favorite.

  2. This sounds like one of those dips that won’t last more than 5 minutes at a party. Fabulous!

  3. I totally understand your obsession, with a dip like this you have to get in there when it is piping hot out of the oven for ultimate oozy goodness!

  4. Lori 7

    I have a couple packages of imitation crab in the freezer, I know it won’t be as good, but I’m going tot try it!

    • Cathy 8

      Hmmm, I’m a little nervous about that. Knowing the flavor of imitation crab and this dip, it just doesn’t sound like it would complement the flavors.

  5. Becky Todd 9

    Recipe sound fantastic! I live in the midwest so cannot get real fresh crabmeat but hope I can locate a seafood store/warehouse soon. I do love crab! Thank you for sharing!

  6. Ooey gooey on the inside, crunchy on the outside. I’m working at 11 p.m. and my mouth is watering. Oh, why did I have to take a break to sneak peek at your website at this hour!

  7. Michelle 12

    Hi! I’m thinking of making this on Saturday. I have made this sort of dip before, but never with eggs. What purpose do they serve? Just wondering, and not wanting something that firms up too much. It does look very tasty! Thanks!

  8. Riss 13

    I live on the east coast and we have tons of fresh crab meat. That’s what I used and I love love love this dip.


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