Crab Dip Au Gratin
Nathan Congleton / TODAY
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(22 rated)
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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
    • 1½ 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


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

2. 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.

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

4. 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.

5. 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.

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