May 22, 2025 • 12 mins
Summer's heating up, and we're bringing the ultimate party starter to your kitchen: seriously amazing crab dip! 🦀
This week, get ready for the best crab dip recipe that's both delicious and affordable (like all our recipes here at Food FAQ).
It's a simple hot crab dip recipe perfect for any summer party, proving that homemade crab dip is always a win. Get ready to dip into pure joy! 🥳
Let’s keep the kitchen talk going!
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Affordable & easy hot crab dip recipe for summer parties 🥳 (We’ve got crabs!) 🦀
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
there's nothing better than something hot and gooey in your mouth.
(00:02):
You could have started that completely different.
So, um, hi everybody.
How about a delicious summary dip that you can share with your family and
loved ones?
But you think people want to hear you say that or you want to hear me say that?
They don't want to hear you say that bullshit.
Okay.
I'm going to give you a hot summary and deliciousness.
(00:23):
And this is the best dip I have had.
Mariela.
Ever.
Period.
Okay.
So this recipe came via my Courtney.
She's, I've known her for a really long time since our kids were really little.
I met her at school and she's a fun time and she loves our show and we love her.
(00:44):
And she told.
We love Courtney.
Yes.
Eric.
Eric.
I think she's dying to me, Eric, which I think we have to make it happen one day.
It's like a make a wish for people who like cooking instead.
That's fucked up, right?
I don't even know.
That is fucked up.
You know what?
I'm glad you said it or not me.
So let's talk about how amazing Courtney is.
(01:05):
Oh my god.
And how incredible and grateful I am that she shared a family recipe with us.
As am I.
This recipe comes via her mama and her mom's friend actually.
Her name is Anna and it's a crafted recipe, but it's not like what you're thinking.
Now, this shit was good.
Not only is it good, but it's budget friendly, which when you say crab, you're always like,
(01:29):
oh, fuck this.
I'm not going to bother.
Well, what I like about this dip is the vast, which basically all these ingredients, if
you follow us, you're going to essentially have in your home.
That is so true.
Yeah.
The only thing you might need to get is the crab itself, but you can use Ken.
I did use cam lump crab meat for this.
(01:51):
You did the crab too, Keet.
$7 a can for that.
So I spent $14 because I had everything else in my house.
And I did do one substitute and we're going to talk about that substitute in a second.
Yeah.
I used the even cheaper cans, which were $4 because I wanted to try.
We like to try it all different kinds of ways, especially Eric, because you know, he's
(02:14):
a good time gal as well.
Well, I did the lump crab meat because I spent the extra $3 a can because it's Courtney's
recipe and I wanted to make sure I did it perfectly because now I'm in love with Courtney
after half of this dip.
So you're sweet angel, baby.
Okay.
This was so good.
Let's get into this one.
(02:34):
Okay.
Tell me.
So what's up?
All right.
So this is what we did.
So I like I said two cans of lump crab meat.
If you want to get the other crab meat, get the other crab meat is totally fine.
You're still going to get the flavor.
So I use two kinds of lump crab meat.
It's a really easy way to make the recipe too.
I threw it in one big bowl.
And we did eight ounces, like a big square of cream cheese so that in the bowl also.
(02:56):
Now I do always try to find like a little healthier cut so we can do here, but no, useful fat
cream cheese for this.
You know what?
Funny you should say, I by mistake bought the one third less fat cream cheese and I was so
mad at myself, but it still works.
You know, one third less fat is not really bad though.
It's kind of getting to like fat free cream cheese that just doesn't work.
(03:16):
It's ridiculous.
This doesn't work.
All right.
So I use two tablespoons of Greek yogurt.
It tastes the same to me.
One tablespoon mayo.
I don't have mayo in my home.
I'll keep it in my home because I don't like it.
So I do not use mayo.
Okay.
I use just an extra dollop of not sour cream of Greek yogurt.
All right.
So you're going to go ahead.
You're also going to put one teaspoon of chopped onion.
(03:39):
I put a little bit more than that.
I use about a half an onion.
I think you're going to do.
Which is the best.
I put a little bit more than that.
I use about a half an onion.
I think you're going to do with your sauce to taste.
I love with your sauce.
So I put a decent amount.
I am pepper to taste.
I love cayenne pepper.
So I definitely use a good amount.
And then two teaspoons of fresh lemon juice.
(04:01):
I did use a real lemon for this.
Yeah.
And I basically put the whole lemon in there.
Okay.
I squeezed it for the whole lemon in there.
And then it just mixed it together.
And that's it.
And then after we mix it together.
I went ahead.
I put it in a baking dish.
You could put like an aram again.
I put it in a baking dish.
Put it in such oven.
I said my oven is at 350 degrees.
Yeah.
(04:22):
And then what you do is on the top.
You want to use unseasoned bread crumbs and parmesan.
Yeah.
Right.
And you mix it together.
Put that on top.
Put it in the oven.
I put it in about 15 minutes.
Take that.
Shut out.
Go grab a bag.
And I want you to taste this amazing citrusy, umami,
(04:44):
crab flavored dip.
It was Mariela the whole thing was gone between me and one of the
persons, my friend Justin, one of the person.
And that was it.
It was gone.
Yeah.
It was so fucking good.
This was this is my summer dip.
So it's a hot dip, but it's very summery because it has a citrusy lemon
flavor.
(05:08):
It has a wister sauce, which just has just this like nice deep aroma
and flavor to it.
And it was incredible.
This was so I would eat it with a fucking spoon.
Okay.
Yeah.
I agree.
It is.
It is just and it's not like two fishy.
So if you're not a fish person, don't let that deter you.
(05:29):
This is not too fishy.
It is just it's perfect.
So listen, I made it different too because we're those kind of people,
right?
You and I.
Yeah.
Uh, I see your recipe and I think that's a great start.
Well, not just that.
I see a recipe and I think to myself, how can I make it with the stuff I
have at home?
Mm hmm.
You know, because I remember and I remember you and I being younger and in
(05:53):
college, even before college, things like that.
You and I would go and spend a hundred bucks just to make a recipe.
Yeah.
Like an idiot.
Right.
Like with like our little part time money.
We've just been a hundred bucks just to make a recipe for one fucking meal.
Have, you know, six bites of it because we cooked it all day.
Now we're not hungry anymore.
Definitely.
Um, so that's why you know what I didn't have the sour cream,
(06:14):
but I knew I had the Greek yogurt to me.
It tastes identical.
So yeah, that's a good replacement.
That's what I use.
Check it out.
You did something a little bit different with the topping.
I did a lot of different things because see, I use the white crab meat,
which is under four dollars a can and which I had never opened in my life.
Like I had never thought I didn't even know crab came in a can number one.
(06:35):
You did because you're an old fucking man and you like pickled fish and shit since you were a baby.
I like pickled herring and there's nothing fucking wrong with that.
And you like you like to catch a nice crab is on a crab you have in caught.
Well, God, there's ointments.
So anyways.
We can't move your mother bugger.
Yeah, poop.
That sounds horrendous.
(06:58):
So I did have two tablespoons of sour cream.
I used that.
I use the mayonnaise because that's a staple at my house.
I graded the onion instead because I like grading onion when it comes to a dip or whatever.
So you just take the side of your your finest part of your greater and you just fucking go to town and let all the juice fall in there because onion juice is so good in a dip in my opinion.
(07:21):
I'd add flavor.
Agreed.
And then I the worcestershire sauce to taste right which is kind of tricky if you don't know how to use worcestershire sauce.
It is salty taste it first.
Right.
You never had it taste it first.
Right.
It is a salty kind of like briny taste.
I wouldn't say that I used about a like a teaspoon in a little bit.
(07:43):
I want to say I use like a tablespoon and a half.
Yeah, I'm you fucking drown that bitch.
I love worship.
Okay, so do that somewhere in between start little and then because you can always add but you can take it out.
Right.
Then I don't have cayenne pepper in my house because we don't eat spicy food around here.
I can't handle it anymore because I'm mature.
And my kids don't like it.
(08:06):
So what I did instead I looked in my spice drawer and I said how can I replicate a cayenne feel without the cayenne kick?
So I got smoked paprika which if you're a fruit of a curie you know that we always have at our house.
I use like a good sprinkle I can't even tell you like I just like you know when you see red on top and it's a nice little smattering.
(08:27):
That's what I did.
And then I added like three shakes of crystals hot sauce which is my favorite because it's vinegary but it's not hot.
Then I added the lemon juice which I think in my opinion is the secret to this dip.
It is absolutely.
And that that it even tastes like me because it doesn't it's just the acidity the balance is.
Mm-hmm.
Fucking amazing.
(08:47):
Then I'll make sure you cream cheese a little on the softer side like you leave it out because if not it's going to be a bitch to fucking blend or you can use a blender like my friend Courtney makes it in a food processor which I thought was kind of brilliant.
And then I only had what when I was making it I was like Eric would die.
I only had the cheese that comes in a green can so I shook it on top.
(09:10):
Yeah.
I know I added my panko and then I put like a pad of butter on top because I wanted it to get extra crispy and delicious.
And then I air fried it because you know bitch if I don't talk air fried it usually it doesn't get done.
So I air fried that bitch and I did it at 350 for I want to say like 10 minutes.
It came out delicious delicious delicious delicious and I also served it with the toasted baguette.
(09:37):
Courtney.
Courtney insists that it is better with like a dark soy sauce rice cracker which I'm going to try because I love a rice cracker.
If you know anything about me you know that I love a good old lady rice cracker.
I come up to my living room.
My deal of visits at like 12 30 at night and she's sitting on my couch with her legs crisscross because you know she's like 4 foot 3.
(09:58):
And you're just there with a bowl of rice crackers.
I know.
That's it.
Very happily watching TV.
I could live with a bowl of rice crackers.
I could live off of rice crackers, cheese and soup.
Yeah you can.
I can.
I can.
And honestly if you bring this to any party people will be happy you can serve this.
We're going to actually have this from Mother's Day.
(10:20):
Everyone's bringing an appetizer and I'm bringing the crab dip and I know that that shit's going to be popular.
I think the kids might even like at least try it because it's not so fishy.
And you and I were talking about.
Yes and you and I were talking about how we could possibly even use this with other tin fish.
I think it could work.
It could work.
I think even like those muscles if you're like a muscle in a can kind of person I'm not but maybe you are and I'm not going to yuck your yum.
(10:43):
Just grab them and chop them up and you can have like a muscle dip.
Make it your own because you can because it's your fucking life and you can make the dip of your dreams whenever you want.
I'm not a big can muscle person.
I do like fresh muscles.
I did too.
But I'm not a big can muscle person but I think you can use it with any fish she wants indeed.
(11:04):
But if you if you buy the crab like I said, if you want to use a crab might be going to use use it.
If you want to honor Courtney go ahead and use lump crab meat and.
And honestly, God, this was the best if I have had in such a long time is as you said this would be an absolute staple in my home forever.
It would be a staple to take to to parties when I served it and I entertain a lot like weekly.
(11:30):
And this will be something I make joke money.
Just make a fucking joke already.
Everybody waiting for your.
You're lady of the evening and you'd like to entertain.
I know your door is open.
And then it's usually the back door.
I know what they must think.
(11:52):
Thank you so much sometimes.
I kid.
You don't get anything.
Everything out of her mouth is fucking real people.
Oh my god.
Listen, I just want to thank my friend Courtney.
I'm going to thank her mama Miss Lisa and her mama's friend Miss Anna because this really I feel is kind of life changing key and I you can serve this to anybody anytime.
Yeah, do it.
(12:13):
It's delicious.
And Courtney is amazing.
And thank you for sharing her family recipe with us.
All right, you guys make sure you make this and don't forget to leave us a five star review on Apple podcasts.
Send us a line.
Look at the show notes.
If you didn't know where they are, it's like wherever you press play keep going down and you'll see like all kinds of links and stuff that you can contact us with.
If you have a family recipe, can you please fucking send it already?
(12:35):
Yes.
Oh, I would love family recipes.
This is like one of those I feel I love a family recipe because they're always good and they're customizable to any budget and any event.
Anyway, we love you.
Don't forget to come back next week and we'll see you then.
Bye bye.
Bye.
there's nothing better than something hot and gooey in your mouth.
(00:02):
You could have started that completely different.
So, um, hi everybody.
How about a delicious summary dip that you can share with your family and
loved ones?
But you think people want to hear you say that or you want to hear me say that?
They don't want to hear you say that bullshit.
Okay.
I'm going to give you a hot summary and deliciousness.
(00:23):
And this is the best dip I have had.
Mariela.
Ever.
Period.
Okay.
So this recipe came via my Courtney.
She's, I've known her for a really long time since our kids were really little.
I met her at school and she's a fun time and she loves our show and we love her.
(00:44):
And she told.
We love Courtney.
Yes.
Eric.
Eric.
I think she's dying to me, Eric, which I think we have to make it happen one day.
It's like a make a wish for people who like cooking instead.
That's fucked up, right?
I don't even know.
That is fucked up.
You know what?
I'm glad you said it or not me.
So let's talk about how amazing Courtney is.
(01:05):
Oh my god.
And how incredible and grateful I am that she shared a family recipe with us.
As am I.
This recipe comes via her mama and her mom's friend actually.
Her name is Anna and it's a crafted recipe, but it's not like what you're thinking.
Now, this shit was good.
Not only is it good, but it's budget friendly, which when you say crab, you're always like,
(01:29):
oh, fuck this.
I'm not going to bother.
Well, what I like about this dip is the vast, which basically all these ingredients, if
you follow us, you're going to essentially have in your home.
That is so true.
Yeah.
The only thing you might need to get is the crab itself, but you can use Ken.
I did use cam lump crab meat for this.
(01:51):
You did the crab too, Keet.
$7 a can for that.
So I spent $14 because I had everything else in my house.
And I did do one substitute and we're going to talk about that substitute in a second.
Yeah.
I used the even cheaper cans, which were $4 because I wanted to try.
We like to try it all different kinds of ways, especially Eric, because you know, he's
(02:14):
a good time gal as well.
Well, I did the lump crab meat because I spent the extra $3 a can because it's Courtney's
recipe and I wanted to make sure I did it perfectly because now I'm in love with Courtney
after half of this dip.
So you're sweet angel, baby.
Okay.
This was so good.
Let's get into this one.
(02:34):
Okay.
Tell me.
So what's up?
All right.
So this is what we did.
So I like I said two cans of lump crab meat.
If you want to get the other crab meat, get the other crab meat is totally fine.
You're still going to get the flavor.
So I use two kinds of lump crab meat.
It's a really easy way to make the recipe too.
I threw it in one big bowl.
And we did eight ounces, like a big square of cream cheese so that in the bowl also.
(02:56):
Now I do always try to find like a little healthier cut so we can do here, but no, useful fat
cream cheese for this.
You know what?
Funny you should say, I by mistake bought the one third less fat cream cheese and I was so
mad at myself, but it still works.
You know, one third less fat is not really bad though.
It's kind of getting to like fat free cream cheese that just doesn't work.
(03:16):
It's ridiculous.
This doesn't work.
All right.
So I use two tablespoons of Greek yogurt.
It tastes the same to me.
One tablespoon mayo.
I don't have mayo in my home.
I'll keep it in my home because I don't like it.
So I do not use mayo.
Okay.
I use just an extra dollop of not sour cream of Greek yogurt.
All right.
So you're going to go ahead.
You're also going to put one teaspoon of chopped onion.
(03:39):
I put a little bit more than that.
I use about a half an onion.
I think you're going to do.
Which is the best.
I put a little bit more than that.
I use about a half an onion.
I think you're going to do with your sauce to taste.
I love with your sauce.
So I put a decent amount.
I am pepper to taste.
I love cayenne pepper.
So I definitely use a good amount.
And then two teaspoons of fresh lemon juice.
(04:01):
I did use a real lemon for this.
Yeah.
And I basically put the whole lemon in there.
Okay.
I squeezed it for the whole lemon in there.
And then it just mixed it together.
And that's it.
And then after we mix it together.
I went ahead.
I put it in a baking dish.
You could put like an aram again.
I put it in a baking dish.
Put it in such oven.
I said my oven is at 350 degrees.
Yeah.
(04:22):
And then what you do is on the top.
You want to use unseasoned bread crumbs and parmesan.
Yeah.
Right.
And you mix it together.
Put that on top.
Put it in the oven.
I put it in about 15 minutes.
Take that.
Shut out.
Go grab a bag.
And I want you to taste this amazing citrusy, umami,
(04:44):
crab flavored dip.
It was Mariela the whole thing was gone between me and one of the
persons, my friend Justin, one of the person.
And that was it.
It was gone.
Yeah.
It was so fucking good.
This was this is my summer dip.
So it's a hot dip, but it's very summery because it has a citrusy lemon
flavor.
(05:08):
It has a wister sauce, which just has just this like nice deep aroma
and flavor to it.
And it was incredible.
This was so I would eat it with a fucking spoon.
Okay.
Yeah.
I agree.
It is.
It is just and it's not like two fishy.
So if you're not a fish person, don't let that deter you.
(05:29):
This is not too fishy.
It is just it's perfect.
So listen, I made it different too because we're those kind of people,
right?
You and I.
Yeah.
Uh, I see your recipe and I think that's a great start.
Well, not just that.
I see a recipe and I think to myself, how can I make it with the stuff I
have at home?
Mm hmm.
You know, because I remember and I remember you and I being younger and in
(05:53):
college, even before college, things like that.
You and I would go and spend a hundred bucks just to make a recipe.
Yeah.
Like an idiot.
Right.
Like with like our little part time money.
We've just been a hundred bucks just to make a recipe for one fucking meal.
Have, you know, six bites of it because we cooked it all day.
Now we're not hungry anymore.
Definitely.
Um, so that's why you know what I didn't have the sour cream,
(06:14):
but I knew I had the Greek yogurt to me.
It tastes identical.
So yeah, that's a good replacement.
That's what I use.
Check it out.
You did something a little bit different with the topping.
I did a lot of different things because see, I use the white crab meat,
which is under four dollars a can and which I had never opened in my life.
Like I had never thought I didn't even know crab came in a can number one.
(06:35):
You did because you're an old fucking man and you like pickled fish and shit since you were a baby.
I like pickled herring and there's nothing fucking wrong with that.
And you like you like to catch a nice crab is on a crab you have in caught.
Well, God, there's ointments.
So anyways.
We can't move your mother bugger.
Yeah, poop.
That sounds horrendous.
(06:58):
So I did have two tablespoons of sour cream.
I used that.
I use the mayonnaise because that's a staple at my house.
I graded the onion instead because I like grading onion when it comes to a dip or whatever.
So you just take the side of your your finest part of your greater and you just fucking go to town and let all the juice fall in there because onion juice is so good in a dip in my opinion.
(07:21):
I'd add flavor.
Agreed.
And then I the worcestershire sauce to taste right which is kind of tricky if you don't know how to use worcestershire sauce.
It is salty taste it first.
Right.
You never had it taste it first.
Right.
It is a salty kind of like briny taste.
I wouldn't say that I used about a like a teaspoon in a little bit.
(07:43):
I want to say I use like a tablespoon and a half.
Yeah, I'm you fucking drown that bitch.
I love worship.
Okay, so do that somewhere in between start little and then because you can always add but you can take it out.
Right.
Then I don't have cayenne pepper in my house because we don't eat spicy food around here.
I can't handle it anymore because I'm mature.
And my kids don't like it.
(08:06):
So what I did instead I looked in my spice drawer and I said how can I replicate a cayenne feel without the cayenne kick?
So I got smoked paprika which if you're a fruit of a curie you know that we always have at our house.
I use like a good sprinkle I can't even tell you like I just like you know when you see red on top and it's a nice little smattering.
(08:27):
That's what I did.
And then I added like three shakes of crystals hot sauce which is my favorite because it's vinegary but it's not hot.
Then I added the lemon juice which I think in my opinion is the secret to this dip.
It is absolutely.
And that that it even tastes like me because it doesn't it's just the acidity the balance is.
Mm-hmm.
Fucking amazing.
(08:47):
Then I'll make sure you cream cheese a little on the softer side like you leave it out because if not it's going to be a bitch to fucking blend or you can use a blender like my friend Courtney makes it in a food processor which I thought was kind of brilliant.
And then I only had what when I was making it I was like Eric would die.
I only had the cheese that comes in a green can so I shook it on top.
(09:10):
Yeah.
I know I added my panko and then I put like a pad of butter on top because I wanted it to get extra crispy and delicious.
And then I air fried it because you know bitch if I don't talk air fried it usually it doesn't get done.
So I air fried that bitch and I did it at 350 for I want to say like 10 minutes.
It came out delicious delicious delicious delicious and I also served it with the toasted baguette.
(09:37):
Courtney.
Courtney insists that it is better with like a dark soy sauce rice cracker which I'm going to try because I love a rice cracker.
If you know anything about me you know that I love a good old lady rice cracker.
I come up to my living room.
My deal of visits at like 12 30 at night and she's sitting on my couch with her legs crisscross because you know she's like 4 foot 3.
(09:58):
And you're just there with a bowl of rice crackers.
I know.
That's it.
Very happily watching TV.
I could live with a bowl of rice crackers.
I could live off of rice crackers, cheese and soup.
Yeah you can.
I can.
I can.
And honestly if you bring this to any party people will be happy you can serve this.
We're going to actually have this from Mother's Day.
(10:20):
Everyone's bringing an appetizer and I'm bringing the crab dip and I know that that shit's going to be popular.
I think the kids might even like at least try it because it's not so fishy.
And you and I were talking about.
Yes and you and I were talking about how we could possibly even use this with other tin fish.
I think it could work.
It could work.
I think even like those muscles if you're like a muscle in a can kind of person I'm not but maybe you are and I'm not going to yuck your yum.
(10:43):
Just grab them and chop them up and you can have like a muscle dip.
Make it your own because you can because it's your fucking life and you can make the dip of your dreams whenever you want.
I'm not a big can muscle person.
I do like fresh muscles.
I did too.
But I'm not a big can muscle person but I think you can use it with any fish she wants indeed.
(11:04):
But if you if you buy the crab like I said, if you want to use a crab might be going to use use it.
If you want to honor Courtney go ahead and use lump crab meat and.
And honestly, God, this was the best if I have had in such a long time is as you said this would be an absolute staple in my home forever.
It would be a staple to take to to parties when I served it and I entertain a lot like weekly.
(11:30):
And this will be something I make joke money.
Just make a fucking joke already.
Everybody waiting for your.
You're lady of the evening and you'd like to entertain.
I know your door is open.
And then it's usually the back door.
I know what they must think.
(11:52):
Thank you so much sometimes.
I kid.
You don't get anything.
Everything out of her mouth is fucking real people.
Oh my god.
Listen, I just want to thank my friend Courtney.
I'm going to thank her mama Miss Lisa and her mama's friend Miss Anna because this really I feel is kind of life changing key and I you can serve this to anybody anytime.
Yeah, do it.
(12:13):
It's delicious.
And Courtney is amazing.
And thank you for sharing her family recipe with us.
All right, you guys make sure you make this and don't forget to leave us a five star review on Apple podcasts.
Send us a line.
Look at the show notes.
If you didn't know where they are, it's like wherever you press play keep going down and you'll see like all kinds of links and stuff that you can contact us with.
If you have a family recipe, can you please fucking send it already?
(12:35):
Yes.
Oh, I would love family recipes.
This is like one of those I feel I love a family recipe because they're always good and they're customizable to any budget and any event.
Anyway, we love you.
Don't forget to come back next week and we'll see you then.
Bye bye.
Bye.
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