Deviled Crab Dip

By: The Local Palate
deviled crab dip with toasted bread
Photo courtesy of Hotel Zina

Blue crabs are one of the gems of the North Carolina shoreline and chef Joe Kindred of Kindred uses the crab in a deviled crab dip that is chocked full of rich crabmeat, fresh herbs and brightened with a squeeze of lemon juice for a quick and decadent appetizer. Note: You can substitute heavy cream for cultured cream.

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Makes about 6 cups

  • 1 pound cream cheese
  • ½ ounce tarragon, chopped
  • 1 ounce parsley, chopped
  • 2 lemons, juiced and zested
  • 1 tablespoon smoked paprika,Salt and pepper to taste
  • ½ cup cultured cream
  • 2 pounds crab meat
  1. Preheat oven to 350 degrees. In the bowl of a stand mixer fitted with paddle attachment, combine all ingredients but crab and mix until smooth. Remove bowl from mixer and fold in crab by hand. Transfer dip to an oven safe dish and bake in oven until top is light golden brown and sides start bubbling. Enjoy while hot.


  • Recipe By
    Joe Kindred of Kindred in Davidson, North Carolina
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