Mohamed Shili Paula Deen Crab Dip is a classic Southern coastal appetizer. This cold, creamy spread features tender crab claw meat folded into a sharp cheddar and mayonnaise base, sharpened with a kick of horseradish and brightened with fresh lemon.
If you do nothing else, buy “Claw” meat rather than “Lump” or “Jumbo Lump” meat. That’s the difference between a dip that tastes like actual crab and one that’s just expensive and bland. I’ve found that claw meat is much more flavorful and stands up better to the heavy mayonnaise and horseradish. Plus, it’s significantly cheaper, so you can save the jumbo lump for a fancy salad.
The horseradish is doing more work than you’d think here. Most people are afraid it will be too spicy, but it actually provides a necessary “bite” that cuts through the fat of the mayo and cheese. I didn’t expect the 30-minute chill to matter that much, but it’s the secret to the Worcestershire and hot sauce really “blooming” into the dairy.
Paula Deen Crab Dip Ingredients
- 1 pound (450g) crab claw meat, picked through for shells
- 1 cup (230g) mayonnaise
- 1 tablespoon (15g) prepared horseradish sauce
- 1½ cups (170g) freshly grated sharp cheddar cheese
- Dash of hot sauce (like Tabasco or Texas Pete)
- Dash of fresh lemon juice
- Dash of Worcestershire sauce
How To Make Paula Deen Crab Dip
- 1. Pick the crab: Before you start mixing, spread the crab meat out on a plate and gently run your fingers through it. Even the best “shell-free” containers usually have one or two tiny bits of cartilage.
- 2. Combine all ingredients: In a large mixing bowl, add the crab meat, mayonnaise, horseradish, grated cheddar, hot sauce, lemon juice, and Worcestershire sauce.
- 3. Mix well: Use a silicone spatula to stir everything together. Try to be gentle—you want the ingredients fully blended, but you don’t want to completely mash the crab meat into a paste.
- 4. Adjust seasoning: Taste a small spoonful. If it feels too heavy, add another squeeze of lemon. If you want more “zip,” add an extra dash of hot sauce or horseradish.
- 5. Chill: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the cold fats to firm up and the flavors to meld.
- 6. Serve: Serve chilled in a pretty bowl alongside buttery crackers, toasted baguette slices, or crisp celery sticks.
Recipe Tips
- Grate your own cheese: Bagged shredded cheese is coated in starch to keep it from clumping, which makes this cold dip feel gritty. Freshly grated cheddar melts onto the tongue much better.
- Don’t use “Miracle Whip:” Paula’s recipes rely on the richness of real mayonnaise (like Duke’s or Hellmann’s). The sweetness of salad dressing will clash with the horseradish and crab.
- Use fresh lemon: Bottled lemon juice has a metallic aftertaste that can ruin the delicate flavor of the crab. One fresh wedge is all you need.
- Add a dusting of Old Bay: If you want to make it extra “coastal,” sprinkle a little Old Bay seasoning over the top right before serving for color and spice.
What To Serve With Paula Deen Crab Dip
This dip is traditionally served with buttery crackers (like Town House or Ritz). For a sturdier option, try pita chips or hollowed-out baguette rounds. If you want to keep it low-carb, chilled bell pepper strips are a great crunchy vehicle for the cheese.
How To Store Paula Deen Crab Dip
- Fridge: Keep in an airtight container for up to 2 days. Because it contains seafood and mayonnaise, do not leave it out on a party table for more than 2 hours.
- Freeze: Do not freeze. The mayonnaise will separate and turn oily, and the crab texture will become rubbery once thawed.
Paula Deen Crab Dip Nutrition Facts
Estimated per serving (2 tablespoons):
- Calories: 160 kcal
- Protein: 7g
- Fat: 14g
- Carbohydrates: 1g
- Sugar: 0g
- Sodium: 210mg
FAQs
Can I bake this dip?
Paula designed this as a cold dip, but it’s actually delicious hot! Place it in a small baking dish and bake at 350°F (180°C) for 20 minutes until the cheese is bubbly and golden.
Can I use imitation crab (Surimi) in my Paula Deen Crab Dip?
You can, but the flavor will be much sweeter and the texture more “rubbery.” If you use imitation crab, I recommend adding a bit more horseradish to balance the sweetness.
Is there a substitute for horseradish?
If you really dislike horseradish, you can swap it for a teaspoon of Dijon mustard. It provides a similar acidity and depth without the nasal heat.
Try More Recipes:
Paula Deen Crab Dip Recipe
Description
Paula Deen’s Crab Dip is a Southern coastal classic that proves simplicity is often the ultimate sophistication. By folding sweet, tender crab claw meat into a rich base of sharp cheddar and real mayonnaise, you create a dip that feels indulgent yet bright. The “secret weapons” here are the horseradish and lemon juice, which cut through the buttery richness of the crab to provide a zesty, clean finish. It is an effortless, no-bake recipe that relies on high-quality ingredients and a quick chill to let the flavors meld into a “million-dollar” party starter.
Ingredients
Instructions
- Pick the crab: Before you start mixing, spread the crab meat out on a plate and gently run your fingers through it. Even the best “shell-free” containers usually have one or two tiny bits of cartilage.
- Combine all ingredients: In a large mixing bowl, add the crab meat, mayonnaise, horseradish, grated cheddar, hot sauce, lemon juice, and Worcestershire sauce.
- Mix well: Use a silicone spatula to stir everything together. Try to be gentle—you want the ingredients fully blended, but you don’t want to completely mash the crab meat into a paste.
- Adjust seasoning: Taste a small spoonful. If it feels too heavy, add another squeeze of lemon. If you want more “zip,” add an extra dash of hot sauce or horseradish.
- Chill: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the cold fats to firm up and the flavors to meld.
- Serve: Serve chilled in a pretty bowl alongside buttery crackers, toasted baguette slices, or crisp celery sticks.
Notes
-
Grate your own cheese: Bagged shredded cheese is coated in starch to keep it from clumping, which makes this cold dip feel gritty. Freshly grated cheddar melts onto the tongue much better.
Don’t use “Miracle Whip:” Paula’s recipes rely on the richness of real mayonnaise (like Duke’s or Hellmann’s). The sweetness of salad dressing will clash with the horseradish and crab.
Use fresh lemon: Bottled lemon juice has a metallic aftertaste that can ruin the delicate flavor of the crab. One fresh wedge is all you need.
Add a dusting of Old Bay: If you want to make it extra “coastal,” sprinkle a little Old Bay seasoning over the top right before serving for color and spice.
