Jalapeno Popper Crab Dip getting scooped up with piece of toasted baguette.

Serve with tortilla chips, toasted baguette slices, or sliced veggies.

What’s To Love About This Jalapeno Popper Crab Dip?

With a full pound of crab meat, there is tons of crab flavor in this dip.
The other flavors accentuate, but do not overwhelm the crab. There’s a little Old Bay seasoning, paprika, plus some Worcestershire sauce.
You can alter the amount of heat by varying the amount of jalapeno. For even more heat, add a pinch of cayenne pepper.
This dip is ultra creamy. A combination of cream cheese and mayonnaise gives it a rich flavor and thick, creamy texture.
There’s an ample amount of cheddar cheese and bacon plus green onion to finish off the flavors.
This dip can be prepped ahead of time and refrigerated until you are ready to pop it in the oven.

Storage

Leftovers will keep for a few days in an airtight container in the refrigerator. Leftovers make a great filling for omelets. This is what I look forward to the most when I make this dip.

Jalapeno Popper Crab Dip in a white baking dish.

What Type of Crab To Use?

Fresh Lump crab meat is my favorite type of crab to use for this dip. It’s flavor is superior to other types of crab. It’s downside is it is very expensive. If it is not in the budget, use fresh backfin, special crab meat, or claw meat. Canned crab can be used as a last resort.

Recipe Tip

When you buy fresh crab, you will need to pick over it for shell pieces. If you have lump crab meat, do this gently. You don’t want to break apart or mush the pieces of crab.