King Crab Dip

Recipe by

Chelsey Hartzell

Number of Servings:


Total Time:

50 min.

Active Time:

20 min.

Inactive Time:

30 min.


1 lb crab meat, shelled and shredded
1 cup artichoke hearts, lightly chopped
1 cup red bell pepper, diced
1 1/2 cup spinach, lightly chopped
1 1/2 cup parmesan cheese, grated
1 1/2 cup mozzarella, grated
3 garlic cloves, minced
2 tbsp fresh dill, finely chopped (plus garnish)
1 cup mayo or Vegenaise
2 tsp paprika
1 tsp cayenne pepper
3 tbsp butter
1tbsp lemon juice
2 tsp lemon zest
salt to taste
black pepper to taste


Make ahead of time to intensify the flavors. Instead of baking it, cover and let rest in your fridge overnight. Bake at 350 F the next day and serve immediately.


To prepare dip:
Preheat oven to 350 F. In a large sauté pan, heat butter on medium heat. Add garlic. Cook for 2 minutes. Stir in bell pepper, artichoke hearts, crab meat. Cook for 3 minutes, then add spinach and cook for 1 more minute. Remove from heat and pour into large mixing bowl.

Combine with lemon juice, lemon zest, Mayo or Veganaise, paprika, cayenne, salt, and pepper. Stir together, then add dill and cheese. Transfer to a large baking dish. Bake until bubbly and golden brown.

Garnish with fresh dill and serve with warm pita chips, corn chips, or your favorite crackers. This recipe also pairs well with bagels or toast!

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