This Hot Crab Dip is bursting with extra flavor from roasted jalapeños peppers and lump crab meat! It’s an easy gluten-free recipe, perfect for your next holiday party. Dairy-free dip option.
When I think of holidays I think of two things. Football and parties! And then when I think of those two thing, the first thing that comes to mind are appetizers. There’s a rabbit trail of an intro, but it’s true. This Texas girl grew up with 3 brothers gathered around the TV to watch Sunday night football. Thanksgiving is the same. Feast then Football. Haha! So ya, warm, baked, cheesy hot dips are a must! You know, like warm spinach artichoke hummus dip and this spicy baked crab dip.
But here’s the thing, most cheesy dips are processed and kinda heavy. Wouldn’t you agree? I wanted to make a lightened up version of those hot dips. And so I did! Oh and it’s football watching folk and husband approved. 😉
Jalapeño Crab Dip Ingredients
We’ve swapped out some of the heavier ingredients (more on that below) for lighter real food ingredients.
- Lump crab meat – Stay away from imitation crab meat. It is highly processed fish paste and usually contains starches, sugars and additives like MSG.
- Roasted jalapeños – Roast your own fresh jalapeños, or use canned jalapeños.
For less spicy dip, use fewer jalapeños and remove the seeds. You can also swap the jalapeños for canned diced green chilis.
- Greek yogurt or sour cream – For a dairy-free version, vegan sour cream and yogurt are available at most grocery stores.
- Feta cheese (crumbled) – Feta adds a nice bit of tang to the dip, but feel free to omit or replace with a plant-based version.
- Gluten-free soy sauce or tamari – Adds umami and saltiness. Coconut aminos will work, adding a touch of sweetness and a slightly milder taste.
- Hot sauce – Use your favorite hot sauce!
- Hummus (or chipotle paleo mayo) – A garlicky hummus is divine in this recipe.
- Cheddar cheese – For the best flavor, I recommend opting for an aged cheddar.
- Green onion, garlic, and cilantro
What Kind of Crab is Best?
I recommend you use canned lump crab meat for this crab dip recipe. While it doesn’t taste quite the same as fresh crab meat, it is a good stand-in. Depending on where you live, fresh crab meat can be difficult to find, and when you DO find it, it’s much more expensive.
Look for varieties that have actual chunks of crab meat and very few additives or preservatives.
If you can find it, blue crab is considered the best and sweetest option for canned lump crab meat.
Another way to tell if canned crab meat is of good quality is to read the ingredient label. There should be no saturated fat.
However, all crab (fresh or lump varieties) is high in healthy polyunsaturated omega-3 fatty acids, as well as rich in vitamins and minerals.
How to Make Jalapeño Crab Dip
This quick appetizer will make enough to feed six to seven people, and it only takes a few minutes of hands-on work.
- Roast the jalapeños. Roasting jalapeños is SUPER easy to do. Put them on a foil lined baking sheet in a 425°F oven for ten minutes per side.
Pro Tip: After roasting, slip them into a zip top or paper bag and seal it up for a few minutes to make the skin easier to remove. Finely dice or use a food processor to blend the roasted jalapenos.
Cheater’s Quick Trick: Don’t have time to roast the jalapeños? Use canned jalapeños or diced green chiles.
- Combine crab dip ingredients. Put all ingredients in a large bowl, including the jalapeños, and stir to combine.
Prep Tip: If you are making dip ahead of time, you can stop here and refrigerate the mixture. Then, bake it just before you are ready to serve it.
- Bake. Bake the dip at 350°F for 22-25 minutes, then place it under a broiler for about 60 seconds.
What to Serve with Crab Dip
When serving baked crab dip to your guests, you’ll need something for them to scoop it up. Here are some ideas:
Roasted Jalapeño Crab Dip
- Total Time: 55 minutes
- Yield: 6–7 servings 1x
Description
This hot crab dip is bursting with extra flavor from roasted jalapeno peppers! It’s an easy gluten-free party appetizer that’s perfect for your next holiday gathering.
Ingredients
- 3 jalapeños
- 1 teaspoon minced garlic or 3 cloves
- 5 ounces (⅔ cup) Greek yogurt or sour cream
- 5 ounces crumbled feta
- 1 Tablespoon soy sauce
- ⅓ cup hot sauce
- ¼ cup hummus or mayo
- 1 cup shredded cheddar cheese *
- ¼ teaspoon paprika
- 1 Tablespoon lemon juice or lime
- 6 ounces canned lump crab (drained)
- Salt and pepper, to taste
- 3 Tablespoons chopped green onion (scallion)
- Cilantro, if desired
Instructions
Roast the jalapeños
- Roast jalapenos on foil lined baking sheet at 425 F. for 10 minutes, then flip them over and roast another 8 to 10 minutes.
- Seal in zip top or paper bag for a few minutes to loosen skin. Then remove skin and slice the jalapenos. Remove seeds if desired.
For the crab dip:
- Put all ingredients in a large bowl, including the jalapenos, and stir to combine. If you are making dip ahead of time, you can stop here and refrigerate the mixture. Then, bake it just before you are ready to serve it.
- Bake the dip at 350F for 22-25 minutes, then place it under a broiler for about 60 seconds.
Notes
*Nutritional yeast maybe subbed for cheddar cheese.
- Prep Time: 10
- Cook Time: 45
- Category: appetizer
- Method: oven
- Cuisine: American
I made this dip last night, and it was so good! It had a good heat, and I am always a fan of crab.
Yaaayy! Glad you loved it Julie!
This is such a hit at parties!! I love it and I love the alterations you’ve made to make it a lighter version. It still tastes indulgent and hits the spot!
My husband really loved it! It was so good!
This is so delicious! I love the flavor .
I am making this right now for girls night! I love everything about this!
i have to make this recipe! sounds so good & perfect for entertaining