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This hot crab dip makes a perfect appetizer for a casual gathering or cozy night at home when you want something comforting yet impressive. It delivers a creamy, cheesy crab flavor with fresh herbs and bright notes of lemon that never fail to satisfy a crowd.
I first made this after grabbing crab on a whim, and it quickly became my favorite go-to appetizer for any get-together.
Ingredients
- Unsalted butter: creates a rich base for sautéing and brings velvety flavor
- Garlic cloves: infuse the dip with aromatic warmth, minced finely for even distribution
- Lemon zest: adds a fresh citrus bite that cuts through the richness—choose unwaxed lemons for the best flavor
- Fresh dill: gives the dish a herbaceous lift—look for vibrant green sprigs with no yellowing
- Lump crab meat: provides delicate texture and sweet seafood flavor—opt for lump over minced for a more luxurious bite
- Swiss cheese: melts beautifully and adds a nutty depth—freshly grated cheese blends better than pre-shredded
- Mayonnaise: binds everything with creaminess and moisture—I prefer full fat for richness
- Ground black pepper: seasons and rounds out the flavors—freshly cracked is best
- Lemon slices for garnish: add an inviting pop of color and subtle zing when squeezed at the table
Instructions
- Build The Flavor Base:
- Melt the butter in a medium skillet over medium heat carefully so it does not brown. Add the minced garlic, lemon zest, and chopped dill. Stir constantly for 1 to 2 minutes until fragrant but the garlic remains pale. This gentle sauté draws out bright, herbal, and citrus flavors without bitterness.
- Add The Crab:
- Gently fold in the lump crab meat making sure to keep the chunks intact. Crab is delicate, so avoid stirring too vigorously to maintain the chunky texture that makes the dip special. Remove the skillet from heat to stop further cooking.
- Combine The Mixture:
- Transfer the crab mixture to a large bowl. Add the mayonnaise and shredded Swiss cheese. Mix everything carefully until combined but still chunky—this prevents the dip from becoming a uniform paste and enhances each bite’s texture.
- Bake Until Golden:
- Spoon the mixture into a small baking dish and smooth the top. Bake at 350 degrees Fahrenheit for 15 minutes or until the dip is bubbling and the top turns golden brown. The baking melds the flavors and creates a luscious molten dip.
- Garnish And Serve:
- Remove from the oven and immediately garnish with extra fresh dill and lemon slices. Serve the dip hot alongside crackers, crusty bread, crostini, or pita chips for dipping.
One of my favorite things about this recipe is how the fresh dill lifts the creamy crab flavors while the lemon zest keeps the richness from feeling heavy. It reminds me of a summer family barbecue when my aunt brought this dip and everyone kept going back for more.
Storage Tips
Store leftover dip covered in the refrigerator for up to three days. Reheat gently in a low oven or microwave to avoid drying out the crab. Adding a little extra mayonnaise or butter before reheating helps keep it moist and creamy.
Ingredient Swaps
If crab is not available, lump cooked lobster or cooked shrimp can be used. Cream cheese can replace mayonnaise for a tangier and thicker texture. Gruyere or Fontina are tasty alternatives to Swiss cheese for a meltier finish.
Serving Ideas
Serve alongside assorted pickles or a crisp green salad for a balanced appetizer spread. This dip also works well stuffed into small baked potatoes for a delicious snack or light meal. A squeeze of fresh lemon juice at the table always brightens the flavor.
This hot crab dip combines ease and elegance to impress any crowd with its bright, creamy flavors.
Frequently Asked Recipe Questions
- → What type of crab meat works best?
Lump crab meat provides tender texture and mild flavor, making it perfect for this dish.
- → Can I substitute Swiss cheese with another kind?
Yes, mild cheeses like Gruyère or mozzarella can be used for similar melt and creaminess.
- → How do I prevent the garlic from browning?
Stir constantly over medium heat and cook briefly until fragrant to avoid burning the garlic.
- → What can I serve this dish with?
It pairs well with crackers, toasted bread, crostini, or pita chips for scooping.
- → Is it possible to prepare it ahead of time?
Yes, you can assemble the mixture and refrigerate before baking, but bake just before serving for best results.