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Hot Crab Dip

Satisfy hungry holiday guests with this mouthwatering crab dip from chef Emeril Lagasse's "Emeril's Potluck" cookbook. Also try: Corn Cakes with Christmas Caviar

  • Servings: 16
  • Yield: Makes about 2 quarts
Hot Crab Dip

Source: The Martha Stewart Show, December 2009


  • 1 tablespoon olive oil
  • 1 cup chopped onions
  • 1 cup chopped red bell peppers
  • 1 tablespoon minced garlic
  • 2 teaspoons coarse salt
  • 1 tablespoon plus 1 teaspoon Emeril's Original Essence
  • 1 pound cream cheese, at room temperature
  • 1 cup mayonnaise
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 tablespoon minced scallions
  • 1 tablespoon fresh lemon juice
  • 1 pound lump crabmeat, picked through for shells and cartilage
  • 1/2 cup saltine or butter cracker crumbs
  • 2 tablespoons unsalted butter, melted
  • Toast points or crackers, for serving


  1. Preheat oven to 350 degrees.

  2. Heat olive oil in a large skillet over medium heat. Add onions, bell peppers, garlic, 1 teaspoon salt, and 1 teaspoon Essence. Cook, stirring, until vegetables are soft, 2 to 3 minutes. Remove from heat and set vegetables aside.

  3. Place cream cheese, mayonnaise, parsley, scallions, lemon juice, remaining teaspoon salt, and remaining tablespoon Essence in the bowl of a food processor; process until smooth. Transfer mixture to a large bowl; fold in cooked vegetables and crabmeat. Transfer to a 2-quart baking dish.

  4. In a small bowl, mix together breadcrumbs and melted butter; stir to combine. Spread breadcrumb mixture over crabmeat mixture and bake until hot and bubbly, about 30 minutes.

  5. Serve with toast points or crackers.

Reviews (2)

  • CFoodLover 15 Nov, 2012

    This recipe was delicious! Makes a great presentation for entertaining. I substitued Veganaise for Mayo. Neufchatel for Cream Cheese. Adobo seasoning for Emeril spice. I added more red peppers and onions than the recipe called for and a dash of black and red pepper. I crumbled Multigrain crackers right over the top before baking - without adding any butter. I served it with Melba toast and Multigrain crackers.

  • ELinteria 26 Nov, 2010

    In part 2 it asks for Emeril's Original Essence 1tsp I used cayenne pepper. In part 3 they ask for 1 tbsp of Emeril's Original Essence. I used .5 tbsp of old bay and .5 tbsp of the cayenne pepper again. I would think maybe next time to cool it down heat wise I would use a full tbsp of old bay. It was a big hit as was though.

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