The Crabby Shack’s Cheesy Dip

I’m not sure which category this recipe should be filed under. I went with “blue” because it’s obviously comfort food but it is a beautiful dish to serve up with cocktails for pretty much any event. I have this tiny obsession with anything super cheesy and gooey and this dip takes the cake. I serve them with homemade baked tortilla chips, the crunch of the chip contrasts the extreme creaminess of the dip for great mouth feel and makes for an easy vessel to scoop it all up. Most of us are familiar with the weirdo sponge that cackles annoyingly over his grill, flipping the addictive patties that the weirdo characters seem to fiend. This so aptly name dish pays tribute to those apparent crab addicted folks out there that are chasing their next fix.

back to blue


serves 8

8 oz cream cheese (room temperature)

1/2 cup mayo
1/2 cup greek yoghurt
1 Tbsp lemon juice
1/4 cup green onions (minced)
1 jar artichoke hearts in olive oil (drained, chopped)
1/2 cup Asiago cheese (grated)
1/2 cup Mozzarella cheese (grated)
1/2 cup Fontina cheese (grated)
1/2 cup Friulano cheese (grated)
12 oz lump crab meat (picked through)
Salt and pepper to taste
Italian flat leaf parsley (chopped)


Preheat oven to 425 F. 

Combine the grated cheeses together.
In the bowl of a food processor, combine cream cheese, mayo, yoghurt, lemon juice and 3/4 of the grated cheese. Pulse everything to combine evenly.
Add green onions, crab and artichoke to bowl with salt and pepper. Pulse just to combine.
Scrape the mixture into a large flat casserole dish, about 1 1/2 quarts. 
Sprinkle the remaining grated cheese evenly over the top.
Bake for 20 to 30 minutes or until golden brown and bubbling.
Garnish with chopped parsley and serve very warm with crackers or baked tortilla chips.