Appetizer: Canada – British Columbia, Pacific Canada – Dungeness Crab Dip

Serving Size: 6

Approximate Time

Prep 15 min

Cook 20 min

Additional 5 min

Total 40 min

Ingredients

- 8 oz (225 g) cream cheese, softened
- 1/2 cup (120 ml) mayonnaise
- 1/4 cup (60 ml) sour cream
- 1 lb (454 g) cooked Dungeness crab meat, picked free of shells
- 1/2 cup (50 g) shredded sharp cheddar cheese, divided
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) Worcestershire sauce
- 1 garlic clove, minced
- 2 tbsp (8 g) fresh chives, finely chopped
- 2 tbsp (6 g) flat-leaf parsley, finely chopped
- 1/2 tsp (2.5 g) kosher salt, plus more to taste
- 1/4 tsp (1.5 g) freshly ground black pepper
- 1/3 cup (30 g) panko breadcrumbs
- 1 tbsp (14 g) unsalted butter, melted
- 1/4 tsp (1 g) smoked paprika (optional, for finishing)
- Crusty baguette slices or crackers, for serving

Instructions

Short Description:
A creamy, baked dip made with fresh BC Dungeness crab, cream cheese and mayonnaise, scented with lemon and local herbs, baked until bubbly and served warm with crusty bread or crackers.

Regional Notes:
This Pacific Canada version highlights freshly picked Dungeness crab from the British Columbia coast and leans on cream cheese and mayonnaise for a rich, spreadable texture. Local herbs (chives and flat-leaf parsley) and a simple baked finish distinguish it from lighter chilled crab dips or heavier crab casseroles from other regions.

1. Preheat oven to 375°F (190°C). Lightly grease a 1-quart (about 1 L) shallow baking dish or an ovenproof skillet.  
2. In a medium bowl, beat the softened cream cheese until smooth. Add mayonnaise and sour cream and mix until fully combined and creamy.  
3. Stir in lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, 1/4 cup (25 g) of the shredded cheddar, chives, parsley, salt, and pepper until evenly incorporated.  
4. Gently fold in the cooked Dungeness crab meat, taking care not to break up the lumps of crab too much. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.  
5. Transfer the crab mixture to the prepared baking dish and smooth the top. Sprinkle the remaining 1/4 cup (25 g) shredded cheddar evenly over the surface.  
6. In a small bowl, mix panko breadcrumbs with melted butter until coated; scatter evenly over the cheese layer. If using, lightly dust the top with smoked paprika.  
7. Bake in the preheated oven 18–22 minutes, until the dip is bubbly and the topping is golden. If you prefer a deeper browning, broil on high 1–2 minutes—watch closely to avoid burning.  
8. Remove from oven, let rest 3–5 minutes, garnish with additional chopped chives or parsley, and serve warm with crusty baguette slices or crackers.