Hot Crab-and-Oyster Dip

hot crab and oyster dip
Photo: Mikkel Vang
Prep Time:
30 mins
Total Time:
45 mins
6 to 8 Serves

Fresh oysters are used to gild this creamy, cheesy crab dip, then the whole thing is baked until hot and golden. Horseradish adds a spicy kick that cuts through the richness.


  • Unsalted butter, room temperature, for baking dish

  • 8 ounces creme fraiche

  • 6 ounces Jarlsberg, Swiss, or cheddar cheese, grated (1 ½ cups)

  • 4 ½ teaspoons prepared horseradish

  • 2 scallions, trimmed and thinly sliced (about ¼ cup), plus more for serving

  • 2 cloves garlic, minced (2 teaspoons)

  • ½ teaspoon sweet paprika

  • 2 tablespoons unbleached all-purpose flour

  • 12 oysters, shucked, liquor reserved (about ¼ cup)

  • 1 pound fresh lump crabmeat, preferably Chesapeake blue, drained and picked over

  • Kosher salt

  • Assorted crudites or crackers, for serving


  1. Preheat oven to 450 degrees. Butter a 1 1/2-quart baking dish or 10-inch ovenproof skillet. In a large bowl, combine creme fraiche, cheese, horseradish, scallions, garlic, paprika, flour, and oyster liquor. Gently fold in crabmeat; season lightly with salt. Transfer to prepared dish, making 12 small divots in mixture with the back of a spoon. Press an oyster into each.

  2. Bake until hot, bubbling, and golden, 20 to 25 minutes. Serve hot, with crudites or crackers.


Room-temperature cream cheese can be substituted for the creme fraiche; just omit the flour.

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