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Cheesy Jalapeno Crab Dip

Cheesy Jalapeno Crab Dip

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This simple dip is always a crowd pleaser!

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 23.9 g
  • 37%
  • Carbs:
  • 6.4g
  • 2%
  • Protein:
  • 18.9 g
  • 38%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 767 mg
  • 31%

Based on a 2,000 calorie diet


  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Stir together the crabmeat, Monterey Jack cheese, mayonnaise, garlic, jalapeno peppers, Worcestershire sauce, hot pepper sauce, and salt in a bowl. Scrape into an 8x8 inch, glass baking dish, and smooth the top with a spatula. Sprinkle evenly with croutons and Parmesan cheese. Dust with the paprika.
  3. Bake in the preheated oven until the dip is bubbly and the top is golden brown, about 25 minutes. Remove from the oven and allow to stand 5 minutes before serving.
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This was delightfully yummy and super easy to make, as well. I followed the recipe pretty much as is, but I did sub ff sour cream for part of the light mayo, per personal taste. I also realized I'd forgotten the croutons, so I topped w/bread crumbs and parm instead. I baked in a large Fiestaware bowl instead of an 8X8 for better presentation. This was very well received at a birthday dinner I made it for. I will make this regularly; thanks for a great recipe!


Don't add croutons. Serve with crackers. Other than that, this recipe is outstanding!!!

Aunt Bee

This is great stuff!!! I used 2 cans of Bumble Bee Fancy White Crabmeat instead of the lump crabmeat and did not use croutons. Everything else I was exactly as recipe stated. Goes great with Sociables (crackers). By the way, 6 oz. of cheese equals about 1-1/2 cups of shredded. Will definitely make again!!