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A slice of bread dipping into creamy crab dip
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5 from 3 votes

Creamy Crab Dip (Gluten Free Option)

Creamy and crunchy, this warm crab dip is full of crab meat so that the cheese doesn't overpower it's sweet flavor. Perfect for your next party! Inspired by Epicurious
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer
Cuisine: American
Diet: Gluten Free
Servings: 8 people
Calories: 100kcal
Author: Alicia


  • 4 oz organic cream cheese at room temperature
  • ½ cup mayonnaise * I used Sir Kensington's Organic
  • 1 tablespoon white vinegar
  • ½ cup red bell pepper, chopped small
  • ½ cup parsley, chopped
  • 10-12 oz fresh crab meat, drained
  • 3 tablespoon fresh chives, chopped
  • 1 teaspoon sriracha sauce
  • ¼ cup panko (can be gluten free)
  • ½ tsp kosher salt and pepper
  • crostinis, pita chips, carrots, celery, radishes for dipping


  • Preheat oven to 425 degrees. Whip together cream cheese with white vinegar, mayo, and sriracha until smooth and light. Stir in the bell pepper, parsley, crab and chives. Transfer to a shallow baking dish - I used a gratin dish. Sprinkle panko on top. 
  • Bake at 425 for 12-15 minutes, until the panko is lightly browned and the dip is bubbling. Serve warm. 


If you can tolerate lemon zest - grate about ½ a teaspoon to mix in with the panko. 


Serving: 3oz | Calories: 100kcal | Carbohydrates: 4g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 494mg | Potassium: 119mg | Fiber: 1g | Sugar: 1g | Vitamin A: 146IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 1mg