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Deviled Crab Dip
Nathan Congleton / TODAY
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(44 rated)
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I love this recipe because it takes the fresh flavor of crab and ups the ante with spicy jalapeños, a creamy cheese and zesty spices. It comes together very quickly, too. You just mix it, bake it and serve.

Technique tip: Use freshly grated cheese not pre-grated cheese for better melting.

Swap option: Substitute crab for diced cooked lobster or shrimp.


    • 4 tablespoons (1/2 stick) butter
    • 1 cup sweet onion
    • 1 teaspoon garlic, minced
    • 2 jalapeños, seeded and minced
    • 2 tablespoons dry sherry
    • 16 ounces cream cheese at room temperature
    • 2 eggs, lightly beaten
    • 1 tablespoon Creole mustard
    • 1 cup mayo
    • 2 cups grated sharp white cheddar
    • 1 cup grated Parmesan
    • 2 tablespoons freshly squeezed lemon juice
    • 1 tablespoon Old Bay seasoning
    • 1 teaspoon cayenne pepper
    • 16 ounces fresh lump crab
    • 4 scallions, thinly sliced on the bias
    • Crusty bread, for serving


1. Preheat oven to 350°F.

2. In a medium skillet, melt butter. Add onions, garlic and jalapeño. Cook until onions are translucent. Deglaze with sherry. Set aside to cool.

3. In a large bowl, mix cream cheese with eggs, mustard and mayo. Add onion mixture and stir. Add everything else except the crab and scallions. Gently fold in crab.

4. Spoon the mixture into a 2-quart baking dish and bake for 30 minutes.

5. Let rest for 10 minutes, then garnish with scallions and serve with slices of warm crusty bread.

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