The Scoop
Dee's Devil Crab Dip, a spicy, creamy delight, perfect for gatherings.
The first time I made this Devil Crab Dip was on the day I returned to my childhood home after living abroad for years. My mom had recently redecorated the kitchen, and I was amazed by the shiny new appliances. We decided to host a welcome-back gathering for a few old friends, and this dip was my contribution to the menu. There’s something incredibly comforting about the mix of cream cheese and mayonnaise—a base I learned to love while traveling. My mom laughed as I rummaged through the spice rack to find the Old Bay. She knew the seasoned salt would give it that nostalgic kick we both adored.
Chopping up the red bell peppers and jalapeños brought back memories of my teenage years spent trying every fiery snack under the sun. Folding in the delicate crabmeat reminded me of Sunday dinners, when handling seafood was a trusted ritual. Pro tip: always drain the crabmeat carefully to keep the dip from turning watery. As the dip baked, the aroma of Worcestershire and lemon zest filled the house, mingling with stories of adventures past. The golden-brown top, made of crushed saltines and sharp cheddar, added the perfect crunch. My second tip: allow the dip to rest a few minutes before diving in to make the flavors meld beautifully together.
Watching my friends dig into the dish, I felt at home. Sharing food with loved ones connects the past and the present in the most delicious way. It's true what they say—there’s no place like home.
Ingredients
- 1/3 cup red bell pepper, finely chopped
- 2 tablespoons jalapeños, seeded and deveined, finely chopped
- 1/2 (8-ounce) package cream cheese, softened
- 1/2 cup mayonnaise
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon lemon zest, plus 1 teaspoon fresh lemon juice
- 1 1/2 teaspoons seasoned salt
- 1/2 teaspoon Worcestershire sauce
- 3/4 teaspoon Old Bay® seasoning, divided
- 1 (8-ounce) container fresh jumbo lump crabmeat, drained and picked through
- 18 saltine crackers, finely crushed
- 2 ounces sharp cheddar cheese, shredded
- 2 tablespoons unsalted butter, melted
- French bread, optional, to taste, sliced and toasted, for serving
Directions
- Preheat the oven to 400 degrees F.
- In a medium bowl, add the bell peppers, the jalapeños, the cream cheese, the mayonnaise, the parsley, the lemon zest, the lemon juice, the seasoned salt, the Worcestershire sauce, and 1/2 teaspoon of the Old Bay seasoning and stir until well-blended.
- Add the crabmeat to the cream cheese mixture and gently fold to combine.
- Transfer the crab mixture to a 1-quart baking dish.
- In a medium bowl, add the saltines, the cheddar, the butter, and the remaining Old Bay seasoning and stir until the crackers are moistened.
- Sprinkle the cracker crumb mixture evenly over the crab mixture in the baking dish.
- Bake until the dip is bubbly and the cracker topping is golden-brown, about 25-30 minutes.
- Serve hot with the toasted bread slices.
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