Hot Crab and Oyster Dip

By Melissa Clark

Hot Crab and Oyster Dip
Andrew Scrivani for The New York Times
Total Time
1 hour
Rating
5(494)
Comments
Read comments

This fairly traditional hot crab dip, rich with mayonnaise, Monterey Jack and plenty of hot sauce, has one major difference: the addition of chopped oysters, which add a saline note to all the creaminess. You can mix the ingredients together a day ahead and store it in the refrigerator. But be sure to bake it just before serving. You want the cheese hot, melted and very gooey.

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Ingredients

Yield:8 servings
  • Olive oil, for greasing pan
  • 1pound lump crab meat
  • 4ounces canned oysters, drained and coarsely chopped to yield ½ cup
  • 4ounces (1 cup) Monterey Jack cheese, coarsely grated
  • 1jalapeño, seeded if desired, finely chopped
  • ¾cup mayonnaise
  • 2ounces (¼ cup) Parmigiano-Reggiano cheese, grated
  • ¼cup thinly sliced scallions
  • 1teaspoon Worcestershire sauce
  • ½teaspoon hot sauce
  • ½teaspoon kosher salt
  • ¼teaspoon black pepper
  • Crackers or bread, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

326 calories; 26 grams fat; 7 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 11 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 18 grams protein; 677 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 325 degrees. Grease a 9-inch square baking dish or 2-quart gratin dish with olive oil.

  2. Step 2

    In a large bowl, stir together all of the ingredients. Taste and adjust seasonings, if necessary. Transfer mixture to baking dish. Bake until hot and golden brown, about 45 minutes. Serve hot or warm with crackers or bread.

Ratings

5 out of 5
494 user ratings
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Comments

Bonnie C.

Question: Does "canned oysters" mean the actual canned ones (which are cooked), or the containers of fresh shucked oysters (which are not cooked)?

Karen

I added some lemon juice and zest (maybe a T. each). I also added a t. of Old Bay Seasoning; being from Maryland, crab just doesn't taste right without it. Also used claw meat, not lump crab, just to economize. With all these little tweaks, the dip turned out great, and I'll make it again.

Christopher

Really delicious recipe! We used a 3 oz. tin of smoked oysters from Trader Joe's. Next time I will use a bit more salt and hot sauce.

L H

I didn't love it. I was looking for more gooey, cheesey decadence. This was more like a crab cake. Good crab cake though.

L H

Didn't love it. Was looking for more cheesey gooeyness. This was more like a crab cake

Ouisiek

4 oz canned oysters are found in the canned fish section by tinned tuna. I didn't have oysters but substituted tinned cockles with great success. Will try with smoked oysters next time.

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