I’m not joking. This recipe for crab dip is amazing and It has been serving us faithfully for many years now. This is a recipe that Zed has been making since before we started dating. We made it together while we were dating. We served it at our wedding. We still make it for parties. It is the real deal.
I believe that Zed first got the recipe from his old roommate, who got it from a cookbook called Kachemak Kitchens: A Taste of Homer, which is a compilation of recipes from restaurants and homes in Homer, Alaska. This recipe for Hot Crab and Artichoke Dip comes from Land’s End, a resort and restaurant in Homer. Over the years we have modified the recipe slightly to include more crab and more cheese (can’t go wrong with that).
This crab dip is the perfect appetizer for a holiday gathering and is sure to make you lots of new friends at a potluck.
For the crab in this recipe you can use any type of crab, but my personal favorite is Dungeness crab. I might be a little biased, but I think dungeness crab has the most flavorful meat of any crab I’ve ever tried. But feel free to use whatever type you have access to.
Hot Crab and Artichoke Dip
16 oz cream cheese, room temperature
1 cup sour cream
1 cup mayonnaise
2 cups Parmesan cheese, shredded + 1/2 cup for topping
1/2 cup onions, finely chopped
2 TBSP garlic, minced
1/4 cup scallions, chopped
1 cup artichoke hearts, roughly chopped
3 cups of crab meat
1 tsp fresh ground pepper
1 tsp Worcestershire sauce
1 tsp Tabasco sauce
Preheat oven to 400 degrees F. Combine cream cheese, mayo, and sour cream in a big bowl and mix until smooth. Add onions, garlic, scallions, pepper, Worcestershire and Tabasco and mix thoroughly. Add 2 cups of Parmesan cheese, artichoke hearts and crab and stir gently to combine. Pour into a casserole dish, cover with the remaining 1/2 cup of cheese (or enough to lightly cover the surface), and bake until bubbling and golden brown. Serve with sliced baguette.
Warning: This crab dip is not very healthy! It is really rich and creamy. I have no idea what the calorie count is, and frankly, I don’t want to know. This is a recipe I only make for special occasions – usually only for holidays – and I am of the philosophy that holidays are a special time when you should eat whatever the hell you want and not feel guilty. So eat this crab dip and enjoy it, dammit!
Ok, if you really want to make this recipe healthier you can substitute some of the ingredients. In place of the cream cheese, use reduced fat cream cheese. In place of the sour cream, use either fat-free Greek yogurt or light sour cream. Use half the amount of mayonnaise and half the amount of Parmesan cheese. It will still be delicious.
For Christmas this year we have a nice relaxing day planned of hanging out with family and friends and eating. (And hopefully eating this crab dip.) I love Christmas in our house because we are the only couple with little kids, so our extended families come to us! That means no stressful holiday traveling and our kids get to wake up in their own house and sneak down stairs to see what Santa brought them. We basically just enjoy each other’s company and each other’s food all day – basking in the warm glow of our children’s excitement.
What about you? Does your family have any traditional holiday dishes you can’t live without?
After trying this recipe there is a good chance you’ll want to add it to your annual holiday menu too. Make this crab dip and wait for the adoration to start pouring in. Could it have been his crab dip that made me fall in love with Zed all those years ago? It sure didn’t hurt, I’ll tell you that much!