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Spicy Crab Dip

Photographs: Marvin Gapultos

Although there's nothing quite like crab meat freshly picked from the shell, there's no shame in using canned crab meat, or even imitation crab, for this recipe. Instead of choosing just any packaged crab meat off the shelf, better brands of canned crab meat can be found in the refrigerated section of the fish counter at most grocery stores. Look for unpasteurized fresh-picked crab meat, which will have sweeter crab flavor and better texture so they can stand up to the dip without being overpowered by the tanginess of the cream cheese or the heat of the chilis. The spiciness of the dip can also be easily ratcheted up or down by decreasing or omitting the chile peppers and/or Sriracha.

About the author: Marvin Gapultos is the author of the Filipino food blog, Burnt Lumpia. His first cookbook is due out in 2013. When he isn't cooking or writing about Filipino food, Marvin is usually enjoying a beer or cocktail, and thinking about what to eat with said beer or cocktail. You can follow him on Twitter @BurntLumpia.

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