Make this the summer of deviled crab dip.
Trust me — this dip deserves your attention.
If you’re ready to crown this the summer of deviled crab dip, come aboard. I’m almost more excited about serving this than I am about a chilled summer rosé.
On the surface it may not look like much, but it’s incredibly buttery and rich. Decadent is an understatement — it’s like enjoying a buttery lobster roll transformed into a warm dip, made with tender lump crab.
This will be my go-to hot appetizer all season.
A few weeks back I made crab salad toasts and wound up with plenty of leftover lump crab. I wanted a second, ridiculously delicious way to use it — something shareable and crowd-pleasing.
Success.
So how did I go so long without trying deviled crab dip? And how did I survive without it? Mystery solved now that I’ve made it.
This dish came to us via a James Beard–inspired version, which sounded impossible to resist. Depending on where you live, “deviled crab” can mean different things, and this rendition leans into a warm, saucy preparation that we easily turned into a dip.
No regrets.
I used endive leaves as dippers for the first time, and now I can’t stop. Endive is almost neutral in flavor but it adds a fantastic crunch and sturdiness, holding up beautifully to scooping warm dip — even better than some thin tortilla chips.
Endive works great with guacamole too; its crisp, refreshing bite surprised me and felt satisfyingly chip-like without weighing things down.
Using endive brightens the experience and balances the richness of the dip. It’s like pairing something indulgent with something light — all about balance.
Paired with endive leaves and a chilled rosé or crisp white wine, this is an ideal summertime snack or even a light dinner while watching the sunset. It reminds me of childhood memories of rich seafood dishes, but here it’s a concentrated, cheese-free dip that still feels luxurious thanks to the melt-in-your-mouth crab.
I’m eager to make it again and again.
Deviled Crab Dip
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Ingredients
- 6 tablespoons unsalted butter
- 1 sweet onion, diced
- 4 tablespoons all-purpose flour
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 cup chicken or seafood stock
- 4 egg yolks, lightly beaten
- 1 pound lump crabmeat
- 3 tablespoons chopped fresh parsley
- ½ cup seasoned panko breadcrumbs
- 1 garlic clove, minced
for dipping
- 4 to 6 endive, leaves torn from stem
- 1 baguette, sliced
Instructions
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Preheat the oven to 400°F (200°C).
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Heat a large skillet over medium heat. Add 4 tablespoons of the butter; once melted, stir in the diced onion with a pinch of salt. Cook, stirring often, until the onions soften. Stir in the flour to make a roux and cook until fragrant and golden.
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Whisk in the Dijon mustard, Worcestershire sauce, 1 teaspoon salt, and freshly cracked black pepper. Keep the pan over medium heat and whisk in the stock about 1/4 cup at a time until the mixture thickens, stirring constantly to avoid lumps. When thickened (about 3–5 minutes), remove from the heat.
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Place the lightly beaten egg yolks in a large bowl. Temper the yolks by whisking in a few spoonfuls of the warm roux mixture at a time so the eggs don’t scramble. Continue until all of the stock mixture is incorporated. Stir in the lump crabmeat and chopped parsley, then transfer to an oven-safe baking dish or skillet for serving.
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In a small skillet, melt the remaining 2 tablespoons butter over medium heat. Add the panko breadcrumbs and toast, stirring, for 3–4 minutes until golden and fragrant. Stir in the minced garlic, then sprinkle the breadcrumbs over the crab mixture.
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Bake for 15–20 minutes, until the dip is warmed through, golden on top, and slightly bubbling. Serve immediately with endive leaves, baguette slices, or crackers for dipping.
Notes
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Gladly eaten with a spoon.