Deviled Crab Dip
User Reviews
5
68 reviews
Excellent
Deviled Crab Dip
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Deviled Crab Dip combines lump crabmeat with a creamy, savory base made from a roux of butter, flour, onion, and chicken stock, enriched with mustard, Worcestershire sauce, and egg yolks. The mixture is baked until thickened and topped with seasoned panko breadcrumbs for a crisp crust. Served warm, this dip balances tender crab with a rich, velvety texture and a slight tang from Dijon mustard, ideal for scooping with toasted baguette slices or fresh endive leaves.
Description
Deviled Crab Dip blends sweet lump crabmeat into a smooth, creamy base created from butter, diced sweet onion, and a roux of flour cooked until fragrant and golden. The mixture is flavored with Dijon mustard and Worcestershire sauce, then thickened by gradual addition of chicken stock, producing a velvety sauce. Lightly beaten egg yolks are tempered and stirred into the base to enrich the texture before folding in the crab and fresh parsley. Topped with seasoned panko breadcrumbs, the dip bakes to develop a golden, crispy finish. Its hearty but delicate balance of flavors makes it suitable as a warm appetizer or party dip served with torn endive leaves or slices of baguette for scooping.
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Ingredients
- 6 tablespoons butter unsalted
- 1 sweet onion diced
- 4 tablespoons all-purpose flour
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly cracked
- 1 cup chicken stock or seafood stock
- 4 egg lightly beaten, yolk
- 1 pound crabmeat lump
- 3 tablespoons parsley chopped, fresh
- ½ cup panko breadcrumbs seasoned
- 1 garlic minced, clove
for dipping
- 4 to 6 endive leaves torn from stem
- 1 baguette sliced
Instructions
- Preheat the oven to 400 degrees F.
- Heat a large skillet over medium heat. Add 4 tablespoons of the butter and once it’s melted, stir in the onion with a pinch of salt. Cook, stirring often, until the onions soften. Stir in the flour to create a roux, stirring until the mixture is fragrant and golden.
- Whisk in the mustard, Worcestershire sauce, 1 teaspoon salt and freshly cracked black pepper. With the mixture still over medium heat, whisk in the stock about ¼ cup at a time, until it’s thickened. Be sure to keep stirring so it doesn’t get lumpy! Once it’s thickened (this takes about 3 to 5 minutes), turn off the heat.
- Place the egg yolks in a large bowl. Temper the yolks by adding a few spoonfuls of the warm flour/stock mixture, whisk immediately as you add it so it doesn’t cook the eggs. Do this until all of the stock has been add to the egg yolks. Stir in the crabmeat and parsley. Transfer it to a baking dish or small (oven safskillet for serving.
- Heat the remaining 2 tablespoons butter in a skillet over medium heat. Once melted, add in the breadcrumbs and stir to coat, then toast for 3 to 4 minutes until they are golden and fragrant. Stir in the garlic. Sprinkle the bread crumbs over the crab dip.
- Bake the crab for 15 to 20 minutes, or until it’s warm and golden and slightly bubbly. Serve immediately with endive leaves, baguette slices and/or crackers for dipping.
Notes
- Use lump crabmeat for best texture and flavor in the dip.
- Ensure the roux is cooked until golden and fragrant to avoid a floury taste.
- Temper the egg yolks carefully by adding warm sauce gradually to prevent scrambling.
- Serve the dip warm with baguette slices or fresh endive leaves for dipping.
Genuine Reviews
User Reviews
Overall Rating
5
68 reviews
Excellent
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