Why You’ll Love This Recipe

I love how this dip transforms simple ingredients into a luxurious, restaurant-worthy dish. The creamy base and chunks of crab create a satisfying texture, while the garlic, chives, and goat’s cheese bring layers of flavor. It’s easy to prepare ahead of time, making it perfect for dinner parties, game days, or cozy nights in. Served with toasted baguette slices, it’s the kind of dish everyone gathers around.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

45cm-long baguette, sliced
Olive oil cooking spray
30g butter
1 red onion, finely chopped
1 celery stalk, finely chopped
3 garlic cloves, crushed
250g cream cheese, chopped, softened
1/2 cup light whole-egg mayonnaise
3 x 170g cans crab meat, drained
1/4 cup fresh chives, chopped
40g goat’s cheese, crumbled
1 cup fresh breadcrumbs
Fresh chives, chopped, extra, to serve

Directions

I begin by preheating my oven to 220°C (200°C fan-forced) and lining a large baking tray with baking paper. I arrange the baguette slices on the tray, spray both sides with olive oil, and bake them for 12–15 minutes, turning halfway, until they’re golden and crisp. I set them aside to cool.

Meanwhile, I melt the butter in a saucepan over medium heat. I add the chopped onion and celery, cooking for about 5 minutes until softened. Then I add the garlic and cook for another minute until fragrant. I stir in the softened cream cheese and mix until smooth and creamy. I remove the pan from the heat and stir in the mayonnaise, crab meat, and chives. I season to taste with salt and pepper.

I spoon the crab mixture into a shallow, 4-cup-capacity ovenproof dish. I sprinkle the top with crumbled goat’s cheese and then with the fresh breadcrumbs. I lightly spray the top with olive oil to help it crisp up, then bake the dip for 15–20 minutes until golden and bubbling.

I let it cool for about 15 minutes before sprinkling extra chopped chives on top. I serve it warm with the toasted baguette slices for dipping.

Servings and Timing

This recipe serves 8 people and takes about 1 hour total — 25 minutes of prep time and 35 minutes of cooking. It’s best served warm straight from the oven but can easily be made ahead and reheated before serving.

Variations

Sometimes I add a little grated Parmesan to the breadcrumb topping for extra crispiness and flavor. When I want a touch of spice, I stir in a pinch of cayenne pepper or a few drops of hot sauce. I also like to use different herbs such as parsley or dill instead of chives for a fresh twist. For a lighter version, I use reduced-fat cream cheese and mayonnaise — it still tastes rich and delicious.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I place the dip in an ovenproof dish and warm it at 180°C for about 10 minutes until hot and bubbling again. I avoid microwaving it for too long, as that can make the texture greasy. The toasted baguette can also be refreshed briefly in the oven before serving.

FAQs

Can I make this dip ahead of time?

Yes, I assemble it up to a day ahead, cover it, and refrigerate. I bake it just before serving.

Can I use fresh crab instead of canned?

Absolutely. Fresh crab gives an even sweeter flavor and a more luxurious texture.

What can I serve with this dip?

It’s perfect with toasted baguette slices, crackers, or crunchy vegetable sticks.

Can I make it spicy?

Yes, I like to add chili flakes or a few dashes of hot sauce for a Creole-style kick.

Can I substitute the goat’s cheese?

Yes, cream cheese, feta, or even grated cheddar all work beautifully as alternatives.

Can I use low-fat cream cheese?

Yes, it makes the dip a little lighter but still creamy and flavorful.

How do I keep the topping crispy?

Spraying the breadcrumbs lightly with oil before baking helps them brown nicely.

Can I freeze this dip?

It’s best fresh, but I can freeze it before baking. I thaw it overnight in the fridge before heating.

Can I use imitation crab meat?

Yes, but I prefer real crab for the best flavor and texture.

Can I use a different type of bread for serving?

Yes, sourdough slices, crostini, or pita chips are all delicious options.

Conclusion

This Warm Crab Dip is one of my favorite dishes to share because it’s simple, indulgent, and always a hit. I love how the creamy base, sweet crab, and golden topping come together to create a perfectly balanced bite. It’s easy to make, elegant to serve, and guaranteed to be the first thing everyone reaches for at the table.