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5 from 3 votes
A slice of bread dipping into creamy crab dip
Creamy Crab Dip (Gluten Free Option)
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

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

Course: Appetizer
Cuisine: American
Keyword: Baked, Crab Dip, Creamy
Servings: 8 people
Author: The Dizzy Cook
  • 4 oz organic cream cheese at room temperature
  • 1/2 cup mayonnaise * I used Sir Kensington's Organic
  • 1 tbsp white vinegar
  • 1/2 cup red bell pepper, chopped small
  • 1/2 cup parsley, chopped
  • 10-12 oz fresh crab meat, drained
  • 3 tbsp fresh chives, chopped
  • 1 tsp sriracha sauce
  • 1/4 cup panko (can be gluten free)
  • 1/2 tsp kosher salt and pepper
  • crostinis, pita chips, carrots, celery, radishes for dipping
  1. 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. 

  2. Bake at 425 for 12-15 minutes, until the panko is lightly browned and the dip is bubbling. Serve warm. 

Recipe Notes

If you can tolerate lemon zest - grate about 1/2 a tsp to mix in with the panko.