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Hot Spicy Crab Dip

Hot Spicy Crab Dip

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My new thing this year when people invite us to dinner is to offer to bring an appetizer.  I normally bring dessert.  While I love dessert and have gotten really good at making tarts, Pavlos, cakes, puddings, pannacotta,  I felt we could all lay off of the sweets;  at least for a little while.  That being said my new favorite appetizer to bring during the holiday season is this recipe for Hot Spicy Crab Dip.

We were invited to a post-holiday dinner last week and I brought this hot crab dip.  I have been dying to eat crab since we got back from Boston (I think that lobster roll got my taste-buds going for seafood) and decided to take advantage of what is suppose to be the best crab season in the Bay Area in over 4 years.  Now, I thought about going all low-fat and non-fat on this recipe, but when I started looking at the ingredients and what they were actually bringing to the recipe, I changed my mind. I am a pretty good label reader and have this thing if I don’t know what the first 5 ingredients are in a product, then I am not putting it into our mouths or bodies.  Therefore, I went full-fat with my ingredients;  really there is only about an additional 3 or 4 calories per serving, so why mess with deliciousness.  I served this with gluten-free crackers but you can also serve with sliced and toasted baguettes.

What is your favorite seafood appetizer?


Yield: 1 1/2 cups

Hot Spicy Crab Dip

Spicy Hot Crab Dip

Rich and gooey, slightly spicy, hot crab dip is the perfect appetizer to serve during your holiday party.

Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 5 minutes
Total Time 35 minutes


  • 8 oz cream cheese, at room temperature
  • 1/4 cup sour cream
  • 3 tablespoons mayo
  • 1 tablespoon sriracha sauce, more or less, depending on how spicy you like it
  • 1 small Meyer lemon - zest & juice
  • 1/4 pound fresh crab
  • 1/2 cup parmesan cheese, very fine grate, I used a microplane


    Heat oven to 425.

    In a mixer combine the cream cheese, sour cream, and mayo; beat on low speed until very smooth, about 7 minutes.

    Add the sriracha sauce, lemon zest and juice beat until mixed, about 2 minutes.

    Add the crab and cheese, gently mix for about 1 minute until just combined.

    Pour into an ovenproof baking ramekin.

    Bake until bubbly, about 10 - 15 minutes, depending on the depth of your ramekins.

    Let sit for 5 minutes.




Use fresh crab if available as it is a game changer. If not, then grab a can of canned crab, just be sure to drain well.

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San Diego

Tuesday 14th of August 2012

Wow!try kong mag prepare mamaya!


Thursday 29th of December 2011

Love Love Love the addition of Sriracha to this classic dip -- gotta give this a try :)


Tuesday 5th of July 2011

My Dad brought home a pound of claw meat last night and said "what can you do with THIS!?" And after a quick tastespotting search I found your recipe. It's so delicious! Thanks for sharing!!!


Saturday 22nd of January 2011

Scrumptious! A dip which must taste extremely good. Perfect with crackers and some good white wine.




Wednesday 19th of January 2011

Low fat and non-fat have absolutely nothing to do with parties, my dear friend, and your hot crab dip is fabulous! I so love crab and believe me, no matter how fattening I'd be standing in front of this at the buffet table scarfing it down. Okay, not elegant but it looks and sounds too good!

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