IE 11 is not supported. For an optimal experience visit our site on another browser.

Crab Dip Au Gratin

Nathan Congleton / TODAY
Cook Time:
20 mins
Prep Time:
10 mins

Chef notes

This cheesy, indulgent crab dip looks and tastes impressive, but it's actually a breeze to whip up. It's the perfect fuss-free appetizer for the holidays!

Technique tip: If the cheese and breadcrumbs aren't browned after 25 minutes in the oven, pop the dip under the broiler for 1-2 minutes to get some color.

Swap option: Try swapping fontina for Gruyère for a meltier dip, or add a squeeze of fresh lemon juice to the crab mixture for brightness.


  • Butter or cooking spray, for greasing
  • 1 pound lump or backfin crabmeat
  • 1/2 cup finely chopped celery
  • 3 scallions, white and light green parts only, thinly sliced (save the dark green parts for garnish)
  • 3/4 cup mayonnaise
  • 1 tablespoon Dijon mustard, or more to taste
  • cups grated Gruyère cheese, divided
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 cup panko breadcrumbs
  • 1 tablespoon extra-virgin olive oil or melted butter
  • 1/4 teaspoon garlic powder
  • Buttery crackers or sliced baguette, for serving



Preheat the oven to 375°F. Grease a small baking dish or ovenproof skillet with butter or cooking spray.


In a large bowl, combine the crabmeat, celery, scallions, mayonnaise, mustard and 1/2 cup of Gruyère. Season with salt and black pepper to taste.


In a small bowl, combine the breadcrumbs, olive oil or butter, garlic powder and a pinch of salt and pepper.


Transfer the crab mixture to the prepared baking dish and smooth the top. Top with the remaining 1 cup of Gruyère and the breadcrumb mixture.


Bake for 20-25 minutes until the dip is warmed through and the cheese is melted and bubbling. Serve warm on crackers or baguette, garnished with the thinly sliced green parts of the scallions.