Hot Crab Dip Recipe with Dungeness Crab and Smoked Salmon

Crab dip with Dungeness crab and smoked salmon in a large cast iron pan surrounded by fresh slices of bread.

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Hot Crab Dip Recipe with Dungeness Crab and Smoked Salmon

A rich, over-the-top hot crab dip made with Pacific Northwest Dungeness crab, smoked salmon, fresh herbs, and melty cheese. Unapologetically indulgent and perfect for entertaining or game day.

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, Appetizers and Dips

Cuisine: American, pacific northwest

Diet: Gluten Free

Servings: people

Author: Mary Cressler

Cost: $45

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

You can use 1 pound of lump crab meat (no salmon) or the suggested portions (a combination of crab and salmon). I love the combo, but it works just as well with all crab.

Nutrition