Chili Cheese Crab Dip Chili Cheese Crab Dip

Photography: Jeff Coulson

Bubbly cheese dip with chunks of crabmeat is a retro throwback that's bound to be a hit. While not overwhelmingly spicy, this dip has kick; for less heat, seed the chilies or substitute with diced sweet red pepper.

  • Prep time 25 minutes
  • Total time 35 minutes
  • Portion size 12 servings



In saucepan, melt butter over medium heat; cook shallots, chili peppers and garlic, stirring, until shallots are softened, about 3 minutes. Sprinkle with flour; cook, stirring, for 2 minutes.

Gradually whisk in milk until smooth. Cook, stirring, until thickened, about 4 minutes. Whisk in cream cheese until smooth, about 3 minutes. Whisk in two-thirds of the Cheddar cheese until melted and smooth, about 2 minutes. Stir in crabmeat, mustard, salt, pepper and parsley. Scrape into 3-cup (750 mL) ovenproof dish.

(Make-ahead: Let cool for 30 minutes. Cover with foil; refrigerate for up to 24 hours. Reheat, covered, in 400 F/200 C oven for 25 minutes. Uncover and continue with recipe.)

Sprinkle with remaining Cheddar cheese. Broil until golden and bubbly, about 4 minutes. Let stand for 5 minutes before serving.

Makes 12 servings (about 2-1/2 cups).

Nutritional facts per serving: about

  • Sodium 281 mg
  • Sugars 2 g
  • Protein 8 g
  • Calories 142.0
  • Total fat 11 g
  • Cholesterol 45 mg
  • Saturated fat 6 g
  • Total carbohydrate 4 g


  • Iron 5.0
  • Folate 5.0
  • Calcium 14.0
  • Vitamin A 16.0
  • Vitamin C 15.0
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Appetizers & Snacks

Chili Cheese Crab Dip