Deviled Crab Dip

Bet you can't eat just one bite of this spiced-up, ultra creamy party dip.

Southern Living Deviled Crab Dip in serving bowl

Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely

Active Time:
20 mins
Total Time:
50 mins

Calling all crab lovers! This dip doesn’t skimp on crab or flavor. The mayo and cream cheese provide a nice creamy base, while the jalapeño and bell pepper provide texture and a bit of color. The seasoning salt, Old Bay and Worcestershire sauce pack in the umami, and adding butter to the cracker-cheese topping ensures a crispy golden-brown crust.

While the spice level is fairly mild, more jalapeño could easily be added to kick up the heat (a few dashes of your favorite hot sauce would also do the trick). Whether served extra spicy or more mild, we’ll bet you can’t eat just one bite of this ultra creamy party dip

A few pointers before you get started:

  • Try to get fresh lump crabmeat if you can, for the best flavor; otherwise, pasteurized canned crab is available at most grocery stores.
  • If using canned crab, make sure to drain out the liquid before mixing it into the mayo mixture.
  • It’s also important, whether using fresh or canned crabmeat, to pick through it carefully to remove any stray bits of shell.
  • Lastly, mix the dip filling without the crab first, then gently fold in the crabmeat for nice big pieces in your dip. 


  • 1/3 cup finely chopped red bell pepper (from 1 small pepper)

  • 2 Tbsp. finely chopped seeded jalapeño chile (from 1 chile)

  • 1/2 (8-oz.) pkg. cream cheese, softened

  • 1/2 cup mayonnaise

  • 1/4 cup chopped fresh parsley

  • 1/2 tsp. grated lemon zest

  • 1 tsp. fresh lemon juice

  • 1 1/2 tsp. seasoned salt (such as Lawry’s)

  • 1/2 tsp. Worcestershire sauce

  • 3/4 tsp. Old Bay seasoning, divided

  • 8 oz. fresh jumbo lump crabmeat, drained and picked over, or canned lump crabmeat

  • 18 saltine crackers, finely crushed

  • 2 oz. sharp Cheddar cheese, shredded (about 1/2 cup)

  • 2 Tbsp. unsalted butter, melted

  • Baguette slices, endive leaves, sweet mini peppers, carrots, radishes, sugar snap peas, and celery stalks, for serving


  1. Preheat oven to 400°F. Stir together bell pepper, jalapeño, cream cheese, mayonnaise, parsley, lemon zest and juice, seasoned salt, Worcestershire sauce, and 1/2 teaspoon of the Old Bay seasoning in a medium bowl until blended. Gently fold in crabmeat, and transfer to a 1-quart baking dish.

  2. Stir together crushed saltines, Cheddar, butter, and remaining 1/4 teaspoon Old Bay seasoning in a medium bowl until crackers are moistened. Sprinkle evenly over crabmeat mixture in baking dish.

  3. Bake in preheated oven until dip is bubbling and cracker topping is golden brown, 25 to 30 minutes. Serve hot with baguette slices and desired vegetables.

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