Jazzed Up Crab Dip

My friend Tami has a delicious Hot Crab Dip she brings often to parties, or did when parties were happening. I have made it several times and it doesn’t ever taste as good as hers. I asked her about this.

I don’t know. Did you use Hellman’s?


Yes, I did use Hellman’s mayonaisse and it still didn’t taste the same. I think Tami is holding out on a ingredient or two on this Hot Crab Dip Recipe. I made the Crab Dip for my recent Belmont Stake’s party, but jazzed it up a bit and it turned out great. We’d had an Artichoke/Crab Dip at a Washington D.C. restaurant called Founding Farmers and this was my attempt to recreate it. They served theirs in a cast iron skillet, that came out sizzling and was served with grilled Pita Bread. This was a nice presentation, but I just served mine in a quiche dish.

3/4 cup Hellman’s mayo

Jazzed Up Crab Dip

Recipe by gleeguilfordCourse: Uncategorized


Prep time


Cooking time






  • 3/4 cups Hellman’s mayo

  • 1/4 cup sour cream

  • 1/2 cup chopped onions

  • 2 cans crabmeat, drained and picked over for shells

  • Juice of 1/2 lemon

  • 1 Jar (8 oz) Marinated Artichokes, drained and roughly chopped

  • A big pinch of Old Bay Seasoning

  • A couple big splashes of hot sauce, like Crystals

  • 1/2 cup Parmesan cheese, divided into 1/4 cups


  • Preheat oven to 350 degrees.
  • Butter quiche pan or cast iron skillet.
  • Combine first eight ingredients, with 1/2 cup of the Parmesan cheese and scoop into pan or skillet.
  • Top the mixture with the other 1/2 cup Parmesan cheese.
  • Bake for 30 minutes at 350, then broil at the end to brown the top until it is nice and bubbly.
  • Serve with sliced pita bread or crackers and lemon wedges.

Up Next: Road Trip Highlights.

Published by gleeguilford

Born and raised in Miami, the daughter of a pilot and stay-at-home Mom, I love food in all forms. My great grandfather opened the first Italian restaurant in Miami in the 20's, The Boathouse on the Miami river. I love exploring my heritage and linking food and recipes to personal stories. I've been published in Chicken Soup for the Soul: Food and Love and wrote restaurant reviews and news as the Miami Dining Examiner for three years. I love exploring Miami's latest hot spots, hole in the walls and institutions. I'm always looking for innovative ways to use the plethora of tropical fruits and vegetables South Florida offers, especially from my own garden.

2 thoughts on “Jazzed Up Crab Dip

Leave a Reply