Photo: John Autry
Hands-on Time
30 Mins
Total Time
1 Hour 5 Mins
Yield
Serves 12 (serving size: 1/4 cup)

Spoon this dip into a baking dish up to a day ahead, but top with panko and chives just before baking. If it's chilled, leave the dish out at room temperature while the oven preheats. Scoop into multiple bowls that you can set at different grazing stations.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Heat a small saucepan over medium heat. Coat pan with cooking spray. Add shallots and garlic to pan; cook for 2 minutes, stirring frequently. Place 1 cup crab in a food processor. Add the shallot mixture, 1/4 cup water, pepper sauce, and Cajun seasoning to crab; process until smooth. Spoon mixture into a large bowl, and stir in remaining crab, mayonnaise, and the next 5 ingredients (through black pepper).

Step 3

Transfer the mixture to a 1-quart glass or ceramic casserole dish coated lightly with cooking spray. Combine panko and chives in a small bowl; sprinkle over crab mixture. Coat panko mixture with cooking spray. Bake at 450° for 30 minutes or until browned and bubbly. Let stand 5 minutes.

Ratings & Reviews

SeattleSheri's Review

nwilker
December 22, 2011
I made this as Thanksgiving app and it was a big hit! I used canned crab meat to keep costs down. Trader Joe's usually sells this at a reasonable price. I didn't have panko, so I used crushed Ritz.

nwilker's Review

JillSusanne
November 09, 2013
My issue with the recipe is my own issue - i'm too cheap to get real crab so i used the fake crab. Which i would not recommend, or if you do, use the cheap stuff when you put it in the processor and the good stuff for leaving chunky. The cajun spice gave it a nice kick, but trying to spray the panko on top with pam made it spray all over! Don't think it helped anything! I thought the flavor was good, but the texture was definitely weird and the color... I did the like the option of making it the day prior, that helped with my party prep!

CarrieLMB's Review

curleigh
April 07, 2013
Light, tasty and easy to make!

Shades's Review

mloconte
November 28, 2011
N/A

curleigh's Review

gencook
November 27, 2011
Made this for Thanksgiving and it was a hit. Made the dip a day ahead, which was super easy, and baked it the day of as the recipe suggests. Everyone loved it, and the leftovers reheated very nicely. I used a mixture of lump and flaked crab to save some money, and it came out just fine. Would be great for a potluck or as a holiday appetizer.

mloconte's Review

Shades
November 26, 2011
this was very bland and had the consistancy of cat food... not appetizing at all.

MrsT12's Review

SeattleSheri
November 25, 2011
This dip is delicious with the right amount of kick! My only problem with it is how expensive lump crab is. I think I will make this again using part crab and part mini-shrimps to make it more of a seafood dip and more affordable.

gencook's Review

MrsT12
October 28, 2011
I haven't tried this yet but it sounds yummy. I will be going to a Chili party in a couple of weeks and I am trying to figure out how to keep it hot or cook it in a slow-cooker. Any ideas?