This easy baked crab dip highlights lump crab meat brightened with scallions, jalapeño, lime juice and smoked paprika. It delivers a vibrant Southwestern flavor while relying on a light, creamy base made from mayo and crème fraîche rather than cream cheese, making it simple to adapt for dairy-free or mayo-free diets. Instead of breadcrumbs, the topping uses finely ground tortilla chips for a naturally gluten-free crisp crust.
I’ve always loved the idea of high-low dishes, but I’ve been picky about how I use special ingredients at home. Rather than masking delicate crab with heavy cream cheese, this recipe keeps the crab front and center while stretching its flavor with a few bold accents. It uses just a half pound of lump crab meat and makes a perfectly shareable appetizer that feels special without being fussy.
For casual hosting, frying crab cakes at the last minute can be stressful, so this baked dip is a lifesaver. It comes together quickly and can be finished under the broiler while guests sip wine and chat. The jalapeños and scallions add brightness and a touch of heat, and a squeeze of lime lifts the whole dish into a Southwestern direction. Smoked paprika replaces classic Old Bay for a smoky, warm note that complements the crab without overwhelming it.
Ingredients for Hot Crab Dip
The base for this dip is a mix of mayonnaise and crème fraîche (or sour cream). Those ingredients create a silky texture while allowing the sweet crab to remain the focal point. For dairy-free options, swap the crème fraîche for an unsweetened plain plant-based yogurt or plant-based sour cream. If you prefer to avoid mayo, Greek yogurt or additional sour cream work well too.
Baked Crab Dip Step by Step
To keep the topping gluten-free and crunchy, pulse corn tortilla chips in a food processor until they become fine crumbs and use them in place of breadcrumbs. This uses leftover chips in a pantry bag and gives a bright, corn-forward crunch that pairs beautifully with the crab.
The dip only needs a quick hit under the broiler—about a minute or two—to become hot and golden. If you prefer a hotter, more melted texture, bake it for a few additional minutes at 350°F until warmed through. A short broil preserves the crab’s texture so it stays flaky rather than turning mushy.
If you want to impress friends with minimal fuss, this baked crab dip is an elegant choice. Serve it hot with extra tortilla chips on the side, pair it with a chilled glass of bubbly, and enjoy a flavorful appetizer that highlights the crab rather than hiding it.
With health and hedonism,
Phoebe
10-Minute Baked Hot Crab Dip with Tortilla Crust
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To make this without mayo, swap in sour cream or Greek yogurt.
To make it dairy-free, substitute the crème fraîche for unsweetened plant-based yogurt or plant-based sour cream.
If you prefer less heat, omit the jalapeños and cayenne; finely chopped celery or fresh corn kernels make great textural substitutions.
Ingredients
- 1 jalapeño
- 1 tablespoon olive oil
- 4 scallions thinly sliced
- 1 garlic clove minced
- ½ teaspoon smoked paprika
- 1/2 pound lump crabmeat picked over
- 1/4 cup mayonnaise see note
- 1/4 cup crème fraîche or sour cream see note
- 2 tablespoons fresh lime juice
- Dash cayenne
- ¼ cup finely ground tortilla chips see note
Instructions
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Cut three thin slices from the jalapeño for garnish, then remove the ribs and seeds from the remaining pepper and finely chop it.
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Heat the olive oil in a medium nonstick skillet. Sauté the scallions, chopped jalapeño, garlic and smoked paprika over medium heat until soft and fragrant, about 2 minutes. Transfer to a mixing bowl.
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Add the lump crabmeat, mayonnaise, crème fraîche, lime juice, a dash of cayenne and ½ teaspoon salt to the vegetable mixture. Gently fold to combine, taking care not to break up the crab too much.
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Transfer the mixture to a small 6-inch skillet, casserole dish or ramekin.
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Preheat the broiler.
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Sprinkle the finely ground tortilla chips over the top and garnish with the jalapeño slices. Broil until the topping is golden and the dip is heated through, 1–2 minutes. Watch closely so the crust doesn’t burn; if it chars, scrape off any blackened bits and re-garnish with scallions.
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Serve immediately with extra tortilla chips for dipping.
Notes
To make this without mayo, substitute sour cream or Greek yogurt. To make it dairy-free, swap the crème fraîche for unsweetened plant-based yogurt or plant-based sour cream.
You can prepare the recipe through step 3 a few nights ahead and refrigerate until ready to finish and broil.
For a low-FODMAP version, use only the green parts of the scallions and omit garlic.
If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!