top of page

Crab Dip

I love anything crab. Add ooey gooey cheese to the crab and I’m a happy person. If I’m at a party and there’s crab dip, that’s where you’ll find me. This is my version of a hot crab dip and I’m sharing with you my secret ingredient that I add to it. I didn’t want to leave this out of the recipe and I know this secret ingredient isn’t readily available but that’s what makes this dip so special. If you can find it, add it! You won’t be disappointed. That secret ingredient is, Nduja. A spreadable pork sausage that adds a ton of flavour. Everything about this dip is amazing and everyone will be asking you about it, trust me. Just remember where to tell them to go to get it. Enjoy!


Recipe by Mark Calaminici | Food Loves Company

Serves 4-6


250g cream cheese, softened

60g or ¼ cup sour cream

60g or ¼ cup mayonnaise

Juice of half a lemon

White wine, just a splash

1-2 garlic cloves, finely chopped into a paste

1 tsp. smoked paprika

Salt, to taste

Freshly cracked pepper, to taste

Chili flakes, to taste

1-2 tbsp. of Nduja, softened or lightly heated to mix in easily

5g or 2 tbsp. fresh chives, finely chopped, save some for garnish

150g 3 cheese blend (Gruyere, old cheddar, coarsely grated. Parmigiano-Reggiano, finely grated)

400g or 1lb crab meat, drained and broken up a bit


1. Preheat oven to 350 degrees.

2. In a large bowl add everything except the crab meat and cheese. Mix everything until smooth and incorporated. Add the crab and some of the cheese (save some to put on top) and gently fold in to incorporate. Transfer to a cast iron skillet or baking dish. Place in oven for 20-25 minutes until cheese has melted. Broil for a couple minutes if you want to brown the cheese and then garnish with some chives. Grab pita, crackers, bread or a big spoon. Enjoy!

bottom of page