Can I use imitation crab meat?

You can, but the flavor and texture won't be the same. Real lump crabmeat is what makes this dip special. If budget is a concern, use all claw meat instead of a mix—it's less expensive but still real crab.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven at 300°F, stirring occasionally.

Can I freeze this dip?

I wouldn't recommend it. The cream-based sauce can separate when frozen and thawed, affecting the texture.

What if I can't find Gruyere cheese?

Swiss cheese or more Parmesan work as substitutes. Gruyere adds a nutty, sophisticated flavor, but the dip is still delicious without it.

Can I make this in a slow cooker?

Yes! After step 5, transfer to a slow cooker on low for 2-3 hours, stirring occasionally. This is great for parties where you want to keep it warm.

How do I know if the crabmeat is good quality?

Look for labels that say "lump," "jumbo lump," or "claw meat." Check for excessive liquid in the can or package, and always pick through it for shell fragments.

Easy Hot Crab Dip Recipe (Simple & Creamy!)

Name: Easy Hot Crab Dip Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Louisiana
Ingredients: 1 quart heavy whipping cream; 2 sticks butter; 1/2 cup onions, chopped; 1/4 cup celery, chopped; 1/2 cup green onions, sliced; 2 tbsp. garlic, minced; 1/2 cup flour; 1/4 cup white wine; 1/2 cup lemon juice; 1 tsp. Louisiana hot sauce; 1 cup grated Parmesan cheese; Salt and cayenne pepper to taste; 1/2 cup red bell pepper, diced; 1 tsp. fresh thyme, chopped; 1 tbsp. fresh parsley, chopped; 2 lbs. jumbo lump crabmeat; 1 lb. claw crabmeat; For Serving: 2 large French bread loaves; 2 sticks butter, melted; 1 cup Gruyere cheese (optional but recommended)

Description

Rich, creamy hot crab dip made with real lump crabmeat, Parmesan cheese, and Louisiana flavors. Perfect for parties and special occasions!

Ingredients

Scale

1 quart heavy whipping cream
2 sticks butter
1/2 cup onions, chopped
1/4 cup celery, chopped
1/2 cup green onions, sliced
2 tbsp. garlic, minced
1/2 cup flour
1/4 cup white wine
1/2 cup lemon juice
1 tsp. Louisiana hot sauce
1 cup grated Parmesan cheese
Salt and cayenne pepper to taste
1/2 cup red bell pepper, diced
1 tsp. fresh thyme, chopped
1 tbsp. fresh parsley, chopped
2 lbs. jumbo lump crabmeat
1 lb. claw crabmeat
For Serving:
- 2 large French bread loaves
- 2 sticks butter, melted
- 1 cup Gruyere cheese (optional but recommended)

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Instructions

Warm the cream: In a small saucepan, begin to warm the heavy cream over low heat. Do not bring to a boil. Set aside.
Make the base: In a separate large saucepan, melt 2 sticks of butter over medium heat. Add onions, celery, green onions, and garlic. Cook until soft and translucent, about 2-3 minutes.
Create the roux: Mix in the flour and stir continuously to make a white roux. Do not let it brown. Cook for 2-3 minutes, stirring constantly.
Add liquids: Carefully add the warm cream to the roux, stirring constantly to work out any lumps. Reduce heat to a simmer and add white wine, lemon juice, and hot sauce.
Add cheese and aromatics: Stir in Parmesan cheese, stirring well so the mixture doesn’t scorch. Add red bell pepper, thyme, and parsley. Season with salt and cayenne pepper to taste.
Fold in crabmeat: Gently fold in the crabmeat, being careful not to break up the lumps.
Prepare bread: Preheat oven to 350°F. Slice French bread into 1-inch slices and brush both sides with melted butter. Place on a baking sheet and bake for 5 minutes.
Bake the dip (optional but recommended): Pour dip into a baking dish, sprinkle Gruyere cheese on top, and bake at 350°F for 20 minutes until bubbly and golden. Alternatively, serve the dip warm as-is with toasted bread.

Notes

Make ahead: Prepare through step 6, refrigerate up to 24 hours, then bake when ready
Crabmeat quality matters: Use fresh or high-quality canned lump crabmeat
Check for shells: Always pick through crabmeat for shell fragments
Serving size: This makes a lot—perfect for parties!

Storage: Refrigerate leftovers for up to 3 days

Prep Time: 10 mins
Cook Time: 30 mins
Category: Appetizer
Method: Stovetop
Cuisine: Louisiana