Bacon Crab Dip

I’ve been procrastinating again, whoops.

New Year’s Eve and football season are well over at this point, so let me go ahead and share a great recipe for both those occasions - my smoky hot crab dip recipe!

I love a creamy dip, and this cheesy hot crab dip DEFINITELY hits the spot.

While many crab dip recipes are based around the flavour of crab cakes - with Old Bay Seasoning - or go for a cajun twist with some Cajun seasoning, I go a different direction:

SMOKY!

This easy crab dip recipe doesn’t involve any overpowering seasonings, getting its flavour focus from the smoked cheese added.

If you have some on hand, you can even use some smoked sea salt to boost that smoky flavour even more.

The smoky cheese works so well with the crab, and the other flavouring ingredients - onion, garlic, white wine - all support that flavour combination.

It’s the best crab dip recipe I’ve ever made, IMHO.

Oh, and as an added bonus - it’s low carb!

I did do up a version of this cheesy dip that’s meant to be served as a cold dip, and I tend to use that one when I’m dipping vegetables. I’ll get around to posting that one eventually, though!

Anyway, let’s get to it!

Ingredients

While the ingredients in this decadent crab dip recipe are a bit different from a lot of hot dips, they’re all pretty simple ingredients. You shouldn’t have any problem finding what you need in any larger grocery store.

A few notes for you:

Real Crab Meat

The star of the show here, you’ll need a lb of crab meat. I’ve left what type of crab meat pretty open, because availability and cost can definitely be a factor!

While you should probably leave the imitation crab meat for things like crab rangoon, there are a fair number of decent options to choose from.

Fresh Crab

Obviously if you’re in or around Chesapeake Bay - and it’s the right time of year - go for the blue crab!

If I were still living in Newfoundland, I’d be going for fresh crab meat, at the dock. Absolutely the best flavor crab I’ve ever had!

If at all possible, stick to fresh, whether off the dock or from a seafood counter.

Fresh lump crab meat is my favourite option, when I’m feeling bougie and it’s a special occasion. Jumbo lump crab meat has some of the best flavour and texture, but it’s not exactly budget friendly/

When you see crab meat labeled as “backfin crab meat”, that’s generally a blend of broken pieces of jumbo lump and random pieces from the rest of the body of the crab.

You can buy claw meat - fresh or frozen, still in the shell or not - or crab legs. These are a bit more work than some options, but tends to at a bit of a cost savings, too.

Canned Crab

When it comes to canned crab meat, there are also a few options to choose from. The actual CANNED crab meat - off the shelf, near the canned tuna - is going to be your lowest grade (but most affordable) option. The canning process definitely degrades the flavour and texture, though.

If your grocery store has the other type of canned crab - in glass or plastic, in the refrigerated part of the seafood section? That’s a good compromise of cost and flavour, for those of us inland.

When I’m really craving this dip, but not thrilled about paying for it... I’ll usually do a mix of the cheaper fresh option, with the refrigerated canned.

Great flavour, less pain - LOL!

Cheeses

While most cheesy crab dip recipes round out a cream cheese base with a blend of sharp cheddar cheese and Parmesan cheese, I went a bit of a different direction.

First: We kept the full fat cream cheese. If you’re making something this decadent, don’t skimp on the fat content!

Rather than using cheddar and parm, though, I went with a smoked gouda cheese.

Actually smoked, NOT smoke flavoured - yes, there is a huge difference, IMHO. I can’t stand the taste of “smoke flavoured”, but the actual cold smoked cheese is *chef’s kiss*.

Feel free to try other types of smoked cheese, btw - the smoky flavour works REALLY well with the flavor of the crab.

I’d probably skip the really old and sharp smoked cheddars for this recipe, but more mild smoked cheddar - or a smoked Monterrey Jack - would work well!

Bacon

When possible, use real bacon for this.

If you need to use a chicken bacon or turkey bacon, that’s fine - but you’ll want a little olive oil to cook it in, as it won’t be releasing much in the way of fat.

Dry White Wine

Use actual wine, not cooking wine. It doesn’t have to be particularly fancy or expensive, just something you enjoy the taste of.

If you want to skip the wine, that’s fine - just add a little fresh lemon juice, to taste. You’ll want to replace some of the brightness/acidity that you loose by excluding the wine.

Sour Cream

I like to use a hefty, thick, 14% sour cream for this recipe, but you can use whatever sour cream you like.

For that matter, you can sub in Greek yogurt, if you prefer!

Everything Else

Rounding out this recipe, you will need:

Mayonnaise
Onion
Green Onions
Garlic Cloves
Salt and Pepper

... I just don’t have anything to add, as far as these last few ingredients go!

What to Serve with Creamy Crab Dip

As I have to keep things gluten free, my old standby for serving any good crab dip is tortilla chips.

It’s a good, relatively neutral flavoured vector that’s sturdy enough to handle a hefty dip - like this delicious hot crab dip!

If you DON’T have to keep things gluten-free, you can use Ritz crackers, pita chips, fresh baguette slices - it’s all good.

If you’re serving to a mixed diet crowd, though - be sure to have a spoon, so those with gluten dippers aren’t contaminating the dip for those who CAN’T have gluten!

Finally, if you like a spicy crab dip, you can serve this with your favourite hot sauce - the erally smoky types work particularly well.

A few dashes of hot sauce are all you need to kick it up a bit with some heat!

How to Make Smoky Hot Bacon Crab Dip

The full recipe is in the printable recipe card at the end of this post, here is the pictorial walk through:

Saute chopped bacon over medium heat, until the fat starts to render down.

Add chopped onion to the pan, continue cooking until onion is tender. Add about half the garlic, stir well and cook for one more minute.

Add the cream cheese and white wine to the pan. Allow cheese to soften, then gently stir softened cream cheese in until smooth.

Remove from heat, transfer to a large bowl.

Measure mayo, sour cream and remaining garlic to the mixing bowl with the cream cheese and bacon mixture, stir until well combined and smooth.

Add crab meat, shredded smoked gouda cheese, and sliced green onion, stir well to combine.

Season with salt and pepper, to taste.

Transfer dip to an oven proof baking dish, such as a large ramekin.

Sprinkle remaining shredded gouda cheese over the dip.

Bake for 20-25 minutes at 350 F, until heated through and golden brown on top.

Garnish with additional bacon and green onions, if desired. Serve hot!

Leftovers and Storage

After cooling to room temperature, leftover crab dip can be covered in plastic wrap - or transferred to an airtight container and stored in the fridge for 3-5 days.

Leftover dip can be reheated - in the microwave or oven - or just served as a cold crab dip.

More Gluten-Free Snacks and Delicious Appetizer Recipes!

Looking for even more fantastic gluten-free party food that *everyone* will love?

Whether you’re looking for the perfect appetizer or party food for the big game day, game nights, or even baby showers ... I’ve got some great recipes for you !

Ahi Tuna Nachos
Air Fryer Gluten Free Jalapeno Poppers
Cold Crab Dip [Smoky Bacon Crab Dip]
Easy Smoked Cream Cheese
Gluten Free Cheez-Its
Gluten-Free Chicken Nuggets
Gluten Free Doughnut Holes Recipe
Gluten-Free Fried Brie
Gluten Free Gougeres
Gluten-Free Mushroom Turnovers
Gluten Free Pizza Bites
Gluten-Free Samosa Recipe
Gluten Free Soft Pretzels
Gluten-Free Sauerkraut Buns [Piroshki]
Gluten Free Tempura
Homemade Mushroom Jerky
Jalapeno Popper Dip
Keto Hummus
Keto Loaded Pierogi Dip
Loaded Mini Baked Potatoes
Marinated Feta Cheese
Spinach Artichoke Dip
Vegan Tofu Jerky