Festive Crab Dip

Prep time: 
 Cook time: 
 Total time: 
30 minutes
Festive Crab Dip

Like caviar, crab meat is a delicacy I splurge on for special occasions. For this sophisticated party dip, I blend the crab with a cheesy, rich sauce made with cream cheese, Gruyere, and half-and-half. Then I add Dijon mustard and my Spicy Horseradish for a little zing but not so much that it overpowers the sweet and tender crab. Just thinking about spreading this melty, creamy, savory combination on toasted sourdough makes my mouth water. So for your next celebration, spend a few extra dollars and serve my Crab Dip. Your guests will leave feeling like a million bucks.


  • 10-12 oz fresh crab meat, cleaned
  • 3 tbsp Bubbies Spicy Horseradish
  • ⅓ cup shallot, minced
  • 1 garlic clove, minced
  • ½ tsp Dijon mustard
  • ½ tsp hot sauce
  • 1 tbsp fresh lemon juice
  • 1 cup Gruyére cheese, shredded
  • 8 oz cream cheese, cut into small cubes
  • ½ cup half-and-half
  • ½ tsp Old Bay seasoning
  • 3 tbsp butter
  • ½ cup panko crumbs
  • ¼ cup fresh chives, chopped
  • Pinch of salt and freshly ground pepper


  1. Gather all ingredients, then clean the crab.
  2. Preheat oven to 400 degrees.
  3. In a medium saucepan melt 2 tablespoons butter and saute the shallot and garlic for 2-3 minutes.
  4. Add Old Bay seasoning, then slowly add half-and-half and cream cheese cubes, whisking until incorporated.
  5. Turn off heat and mix in Gruyére cheese until melted.
  6. Add horseradish, mustard, hot sauce, and freshly squeezed lemon juice.
  7. Add crabmeat and 2 tbsp of chives.
  8. Taste and adjust to desired taste.
  9. Transfer mixture to an ovenproof baking dish and sprinkle with panko.
  10. Place small pieces of the remaining tablespoon of butter around the top of the bread crumbs.
  11. Bake about 20 minutes until top is golden brown.
  12. Garnish with remaining chives and serve warm with fresh bread, crostini, crackers or fresh vegetables.
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