Home » Recipe Type » Appetizers » Martha Stewart’s Hot Crab Dip
5 from 2 reviews
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Shortly after volunteering to bring baked fontina to a casual New Year’s Eve gathering with the neighbors, fear of becoming a one-trick pony sent me back to the drawing board.
So I scoured my favorite hors d’oeuvres cookbooks and files and pulled out a recipe — Martha Stewart’s hot crab dip — I have been meaning to make since last February when I read The Wednesday Chef describe it as the “number one most delicious thing [she] made over the holidays.” Sounded like a winner.
Over the weekend, I discovered it was. It’s a snap to assemble — sauté shallots in butter, add spices, half-and-half and cream cheese, fold in crab — and it cooks in 20 minutes. I baked off a third of the mixture for Ben and me for lunch, and when that little cazuela emerged from the oven, cheese bubbling through a paprika-speckled surface, we attacked it with crackers, bread and a squeeze more lemon.
Sure, hot crab dip is old fashioned, rich and creamy, spiced with Old Bay and Worcestershire, but it also couldn’t be more festive or delicious: piping hot, loaded with crab, spiced with just enough cayenne to keep you reaching for more. I have no doubt my neighbors will approve of my new party trick.
Friends, I can’t believe another year has passed. Here’s to being many-trick ponies in 2015. Happy New Year, Everyone.
Classi Hot Crab Dip
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 2 reviews
- Author: Alexandra Stafford
- Total Time: 50 minutes
- Yield: 8 servings
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Description
Source: The Wednesday Chef via Martha Stewart’s Hors D’oeuvres Handbook, which is a classic — I’ve had this book for over 10 years, and every time I open it, I find new inspiration. Watch a video of Martha making the dip here.
Ingredients
- 3 tablespoons unsalted butter
- 2 medium shallots, minced
- ¼ teaspoon cayenne pepper
- ¾ teaspoon Old Bay seasoning
- 1½ teaspoon dry mustard
- ¾ cup half-and-half
- 8 ounces cream cheese, cut into small pieces
- 4 ounces sharp white cheddar cheese, grated on the large holes of a box grater (about 1¾ cups)
- 3 tablespoons freshly squeezed lemon juice
- 2 teaspoons Worcestershire sauce
- 10 ounces lump crabmeat, picked over for cartilage
- ½ cup chopped fresh flat-leaf parsley
- 2 slices white bread, crusts removed, torn into ¼-inch pieces
- ½ teaspoon paprika
- bread, crackers, toast points for serving
- extra lemon for serving, optional (I like a little extra)
Instructions
- Preheat oven to 400 degrees with a rack in the center. Melt 2 tablespoons butter in a medium saucepan over medium heat. Add shallots and cook until soft, about 2 minutes. Add 1 tablespoon water and simmer for 30 seconds. Stir in the cayenne, Old Bay, and dry mustard until well combined.
- Pour half-and-half into saucepan and bring to a simmer. Slowly whisk in the cream cheese, a few pieces at a time. When the cream cheese is fully incorporated, whisk in the cheddar cheese, a handful at a time. Stir the mixture for 2 minutes. Remove from heat. Add lemon juice and Worcestershire sauce; stir to combine. Stir in crabmeat and half of the parsley. Transfer mixture to an ovenproof baking dish.
- Melt the remaining tablespoon of butter. In a small bowl, toss bread with the butter, remaining parsley, and paprika. Season with salt. Spread bread mix over crab and bake until bread layer is golden and dip is hot, 18 to 22 minutes — depending on your vessel, it might take less or more time. Once it is bubbly and beginning to look golden, it’s done. Serve with bread and extra lemon if using.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Oven
- Cuisine: American
This post may contain affiliate links. Please read my disclosure policy.
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Laurie —Reply
Holy cow you make it easy to look like a genius at home….This is going to be amazing…..I can just tell by looking….served with a couple other of your awesome apps and some champagne….well, it’s just your genius self appearing on my table once again! Hope you had a lovely Christmas and that Ben and the kiddos are doing awesome! I got a Christmas present that I’ve wanted for a very long time….a domain name for a blog! I am so, so excited Ali, I feel like years of writing and gardening and photography are finally aligning in a Universe Creativity kind of way….I owe so much of my inspiration to you over the last few years….You have made me want to be more myself….for that you have my heartfelt thanks and love….Happy New Year my dear….XOX….Laurie
alexandra —Reply
Laurie, so exciting!! That is the best gift ever! You need to send along your URL so I can start following. And if you need any help along the way, please let me know. I have been meaning to set up a resources for bloggers post for a long time now…maybe by the end of January.
Thank you for your kind comment. You are too too sweet and kind. Sending lots of love and Happy New Year!!
Laurie —Reply
The URL is bearishsgarden.com…..I just barely got started but I figure just getting it up as far as I have is an accomplishment for a computer not-nerd! 🙂 I went thru WordPress and funnily enough I noticed the other day that I got the same child theme as you! It must have looked lovely and familiar! I do have some questions but I am trying hard right now to figure it all out, I know that will help me learn….I’m dealing a little with the ‘gosh, what are you doing’ complex but just forging ahead! I have great examples to inspire me…..XXOO! Thank you so much for your offer of help…the whole thing is a bit intimidating….What I have up so far is tiny but heartfelt!
Tricia —Reply
That looks so delicious, your baked fontina is one of my favorites.
alexandra —Reply
So happy to hear this, Tricia! It’s hard to go wrong with a cast iron pan filled with melty cheese, right?
Sophie —Reply
This sounds soooo good! I want some with a big hunk of bread and a negroni rightthisssecond 🙂 I love the old-fashioned style of this dip! Some things become classics for a reason. We’re big fans of salmon pate during the holidays…. smokey and creamy and we just can’t get enough, the whole family jonses for it! A very happy 2015 to you and yours, Ali! xoxo
alexandra —Reply
Salmon pate sounds so good! I have been making chicken liver pate, and everyone has been raving — it’s been a total surprise this holiday season, but I think it will be a staple. Wish we could have a negroni together, Sophie! Happy New Year!!
Alicia (foodycat) —Reply
I’m a bit scared of hot crab dip… the American enthusiasm for hot dips baffles me a bit. But I have to give this one a go!
alexandra —Reply
Ha! I love the British perspective. I need to ask my dad about this one 🙂 Happy New Year, Alicia!
Laura in Sonoma —Reply
Hi Ali,
This is just in time for Dungeness Crab season out here. Had freshly cracked the other night, left overs hubby did crab cakes and now this for New Years! Back to our seafood market.
Hope you and family had a great holiday and keep it going for 2015.
~Laura
Haven’t been posting of late, but always reading and cooking inspired by you.
alexandra —Reply
I am so jealous, Laura! I love Dungeness crabs and haven’t had them in ages. Is there anything better than freshly cracked? Thank you for your kind comment, and happy New Year to you as well!!
Hot Crab Dip was one of my mother’s favorite things to make for parties at our house when I was growing up. It always reminds me of her. And, the funny thing? Turns out my mother-in-law is also a fan of it, as she’s served it at several get-togethers at her house over the years. To me, it’s a classic dip to serve this time of year.
Cheers to you and yours in 2015!
alexandra —Reply
Thank you, Michelle! Happy New Year to you as well…and to that little bebe on the way!! So exciting.
Mary Diane —Reply
I have never seen so many amazing hors d’oeuvres in my life. You are the most creative chef and I love “alexandracooks!” Thank you for making our dinner parties so delectable!
Happy New Year!Laurie —Reply
This was scrumptious!! Had it tonite with crusty bread and polished it off! I loved the buttery crispy bread on top!
Luisa —Reply
So glad you tried and loved this!
alexandra —Reply
It was scrumptious, Luisa! Everyone raved. Thank you for sharing the recipe. I’ve had that cookbook for years — makes me wonder what other gems are just sitting inside waiting to be discovered? Happy New Year!
Carol at Wild Goose Tea —Reply
I just finished lunch. But this looks so good that if I had a chance I would overeat. Wonderful choice of spices.
E. Thai —Reply
Hello Alexandra,
Looking for cookie recipes by Jim Fobel brought me to your wonderful blog. I learn so much more about Philly (used to live there in the 80s, and still have family there) from reading your About page! Didn’t even know about Fork, much less about the owner. Still frequent Nam Phuong from when we visit.
This crab dip looks delicious! Will have to try it.
E. Thai —Reply
Hello Alexandra,
Happy New Year!
Looking for cookie recipes by Jim Fobel brought me to your wonderful blog. I learn so much more about Philly (used to live there in the 80s, and still have family there) from reading your About page! Didn’t even know about Fork, much less about the owner. Still frequent Nam Phuong from when we visit.
This crab dip looks delicious! Will have to try it.
alexandra —Reply
Oh, Nam Phuong! If I had the equivalent of a Nam Phuong near me, I would be a happy girl. Happy New Year to you as well, and Welcome!
Kelly Davie —Reply
Whoopsies, a little late on the uptake, but I noticed that crab legs were on sale over Valentine’s and seeing the sign jogged my memory about this yummy-looking recipe! I made a batch for a community group that meets at my house for dinner every week and Oh Man!!!! So luxurious, so creamy. And those are two of my favorite things. There were a few in the bunch that had never tried crab before, and were a little suspicious of seafood in general (bless their hearts), but this dip still got two enthusiastic thumbs up from everyone! Seriously, sweet Alexandra, your blog is such a pleasure to read. I’m always finding a treasure. (Next time I’ll have to try it with lump meat and see if I can tell any difference.)
Fernando @ Eating With Your Hands —Reply
The Alsatian flatbread was such a treat to make! Traded the gorgonzola cheese for regular, French blue cheese and worked as a charm as well. The pears tastes amazing combined with the cheese.
Laura Griffith —Reply
Please when you make the hot crab dip, please use the real thing, not from a can or pasteurized! I cook with claw meat all the time. I use about 250 to 300 pounds in the summer time for our Crab Festival to make Crab stuffed potatoes, crab and shrimp biscuits, stuffed crab, crab and corn bisque, and many more crab dishes. And all I use is claw meat. It is the best.
Crab Dynasty —Reply
One of the best crab dip recipes I have ever had. The caramelized onions, cream cheese, and Old Bay make it. Not to mention having good lump crab meat. Thanks for sharing, as I know will be a big hit at the next party.
Payten Samuels —Reply
Hi! Can you make this ahead of time? I want to prep this for a party that is in two days.
alexandra —Reply
Definitely! Make it through the end of step 2, then transfer to the fridge. You can prep the bread crumb topping ahead of time, too, but leave it at room temperature or the fridge in an airtight container separate from the crab dip.
Heather P —Reply
This sounds delicious! Could this be made and baked in peasant bread bowl like your Spinach-Artichoke dip?
alexandra —Reply
Yes it can!! You can also skip the bread crumb topping to simplify it 🙂
April —Reply
Wonderful recipe!
alexandra —Reply
Great to hear, April!
