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This Pacific Northwest–style hot crab dip is bold, unapologetic, and a little bit boojie (in the best way possible). Inspired by a classic Maryland crab dip but firmly rooted in PNW flavors, this version features sweet Dungeness crab, smoked salmon, fresh herbs, and a mix of rich cheeses for an over-the-top, crowd-stopping appetizer that’s worthy of your game day party menu or even an elegant dinner party.
I’m no stranger to working with the delicacies of the Pacific Northwest, and by that I mean fresh Dungeness Crab and Salmon. They are both amazing on their own, but together they create something even more dynamic! I first played around with combining the two in our salmon and crab cakes recipe, and discovered that they’re not only a great combo, but also a budget-ish-friendly dish, helping stretch the more expensive crab further.
Table of Contents
Why This Recipe Works
- PNW identity, not a copycat: This isn’t trying to be Maryland crab dip. Dungeness crab, smoked salmon, fresh dill, and tarragon make it distinctly Pacific Northwest to me. Of course, you can use whatever crab you have access to for this recipe, depending on where you live!
- Luxury with balance: Let’s be honest, real crab is expensive. Blending it with some smoked salmon adds depth, stretches the crab, and keeps the dip indulgent without being wasteful.
- Creamy but structured: Whipping the cream cheese first creates a light base that stays scoopable, not greasy or dense.
- Built for heat: Designed for the grill or oven, this dip gets bubbly and golden without breaking.
Ingredients for our Over-The-Top Crab Dip
Don’t be intimidated by the number of ingredients. Believe me, they all serve a purpose, and that’s to help make this the most delicious over-the-top crab dip! It’s still an easy crab dip recipe to make, I promise!
- Base: we’ve got cream cheese, crème fraîche, and mayo here. This is to get that creamy base. You can sub sour cream for the crème fraîche, and full-fat Greek yogurt for the mayo (it won’t have that same tang, but it works in a pinch).
- Flavor Building: Dijon mustard and Worcestershire for flavor and punch. Lemon juice (and lemon zest) and hot sauce (optional) for zing and a hint of heat.
- Herbs: we have fresh dill and tarragon for gorgeous aromatics, and green onion for flavor and garnish (use the white parts for the dip, and the green for garnish). You can also sub fresh chives for the garnish if you wish.
- Seasoning: salt, pepper, granulated garlic (vs garlic powder), and cayenne pepper for color and kick. You can also substitute your favorite dry rub here, too. Just don’t go too overboard, or you’ll mess with the delicate flavor of the crab! We’re ditching the classic Old Bay seasoning for simple yet fresh PNW flavors.
- Cheese: I love the combo of white cheddar and Gruyere, but you can use shredded mozzarella or just all cheddar cheese. I won’t be mad if you sub out.
- Smoked Salmon: You can make your own or buy a vacuum-sealed 4-6 oz pre-smoked salmon filet. They work great for this.
- Dungeness Crab: The reason this dip exists! Use FRESH lump crab meat (not canned) if you can. I know it’s pricey, but we’re not skimping here. And keep it chunky. We want good chunks of that fresh crabmeat in each bite. If you can’t find Dungeness, feel free to use whatever you have access to.
Preparation
- Bring cream cheese to (or at least close to) room temperature for easier whipping.
- Pick through the crabmeat carefully to remove any shell fragments, but don’t shred it. We want to keep some larger chunks.
- Preheat grill to 350–375°F for indirect cooking (or preheat oven to 375°F)
How to Make Dungeness Crab Dip
- Whip the cream cheese: Whip the cream cheese until light and fluffy using a hand mixer or stand mixer.
- Build the base: Add the crème fraîche and mayonnaise, and whip some more until combined and smooth.
- Season: Add Worcestershire sauce, Dijon mustard, lemon zest and juice, hot sauce, dill, tarragon, salt, pepper, granulated garlic, cayenne, and the white parts of the green onions. Mix until fully incorporated.
- Fold in cheese: Gently fold in about ¾ of the shredded cheeses into the mixture, reserving the rest for topping.
- Add seafood: Carefully fold in the Dungeness crab and smoked salmon. Mix gently. Do NOT overfold or you’ll break up the crab.
- Top: Transfer dip to a grill-safe skillet or baking dish. Sprinkle the remaining cheese over the top. I also like to sprinkle with a dusting of cayenne for that bold color.
- Cook: Ideally, cook on the grill over indirect heat. Or you can also oven bake it.
- Rest and serve: Let rest 5 minutes before serving. Garnish with the green parts of the onions (scallions).
Expert Tip
Keep this dip off direct heat on the grill! Direct flames will scorch the bottom before the center heats through. Indirect heat is non-negotiable here.
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Frequently Asked Questions (FAQ)
Yes! Absolutely, but it will be more expensive if you use all crab. The salmon adds smoke and richness while stretching the crab.
Yes. Assemble up to 24 hours in advance, cover tightly, and refrigerate. Add 5–10 minutes to the cook time if baking from cold.
Fresh Dungeness is ideal. High-quality refrigerated crab meat works if fresh Dungeness crab meat isn’t available. Try to avoid canned if you can.
Store any leftover crab dip in an airtight container in the fridge for up to 5 days. To serve, you can reheat in the oven (in an oven-safe dish), or serve cold! I promise, the cold crab dip is just as good as the warm creamy version (you’ll just need something a little more sturdy to use for dipping)
What to Serve With Hot Crab Dip
- Grilled sourdough or baguette slices
- Crackers or crostini
- Tortilla Chips
- Grilled vegetables (asparagus, broccolini), or raw veggies like carrots
- A crisp green salad to balance the richness
Wine Pairing for Crab Dip
This is a rich, indulgent dip, so it needs a wine that can keep up. A full-bodied Chardonnay (like Federalist Chardonnay) has enough weight, texture, and acidity to balance the creamy base while letting the crab and smoked salmon shine. Sparkling wine or a dry, acidic Riesling also works beautifully if you want something brighter and more refreshing to cut through the richness.
Tools Used
- Hand or stand mixer
- Rubber spatula
- Grill-safe skillet or ceramic baking dish
- Grill with indirect heat setup or conventional oven
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About Vindulge
Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbooks — Fire + Wine and Fire + Wine Backyard Pizza — and have been creating content for the IACP-nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.
Hot Crab Dip Recipe with Dungeness Crab and Smoked Salmon
Equipment
- 1 Grill-safe skillet or baking dish (cast iron skillet works best)
Ingredients
- 8 oz cream cheese, softened
- ½ cup crème fraîche
- ¼ cup mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- zest of a lemon
- ½ lemon, juiced
- 1 teaspoon hot sauce
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh tarragon
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground pepper
- ½ teaspoon granulated garlic
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 ¼ cups shredded cheese (I love equal parts white cheddar and Gruyère)
- ¼ cup green onions (both the white and green parts, separated)
- ¾ pound Dungeness crab meat, picked clean, (can go up to 1 pound)
- 4 ounces smoked salmon
Instructions
- Preheat Grill: Preheat the grill for indirect grilling, targeting 375℉ in the cooking chamber. (If using oven, set it to 375℉)
- Whip the cream cheese: In a mixing bowl, whip the cream cheese until light and fluffy using a hand mixer or stand mixer. Add the crème fraîche and mayonnaise. Whip for about 30 seconds, just until combined and smooth.
- Season: Add Worcestershire sauce, Dijon mustard, lemon zest and juice, hot sauce, dill, tarragon, salt, pepper, granulated garlic, cayenne, and the white parts of the green onions. Mix until fully incorporated.
- Fold in cheese: Fold in about ¾ of the shredded cheese, reserving the rest for topping.
- Add seafood: Carefully fold in the Dungeness crab and smoked salmon. Mix gently. Do NOT overfold or you’ll break up the crab.
- Top: Transfer dip to a grill-safe skillet or baking dish. Sprinkle the remaining cheese.
- Cook: Grill: Place over indirect heat and cook for 20–30 minutes, until bubbly and lightly golden.Oven: Bake at 375°F for 20–25 minutes, until hot and bubbling.Rest and serve: Let rest 5 minutes before serving. Garnish with the green parts of the onions over the top.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
