"Cowboy Crab Dip" Is the Christmas App That Doesn't Even Last 5 Minutes
Here’s a piece of free, unsolicited party hosting advice from me to you: People love a hot dip. Whether it’s a slow cooker full of queso, a spinach and artichoke stunner, or a creamy esquites dip, hot dip = hot commodity. Crab dip is no exception! It’s luxurious, cheesy, and, thanks to a generous amount of lump crab meat, it feels extra special (perfect for holiday parties and potlucks) — fancy, but not fussy.
While I love the classic version, this cowboy crab dip amps up the fun with bacon, pickled jalapeños, and smoky chili powder. It feels equally appropriate for a football watch party as it does a Christmas party. The question isn’t should you make cowboy crab dip — it’s what should you dip once you’ve made it. There are so many tasty options, but my favorite is a sturdy tortilla chip.
Why You’ll Love It
It’s got that cowboy kick! This spin on classic crab dip has smoky chili powder, tangy pickled jalapeños, and chopped bacon to give it that special touch.
Prep the party ahead of time. This dip can be fully assembled two days in advance and baked just before serving.
Key Ingredients in Cowboy Crab Dip
Crab: Look for small plastic tubs of refrigerated, cooked crab near the seafood counter at your grocery store. I don’t think it’s necessary to splurge for jumbo lump crab meat for this dip — regular lump works perfectly. You can use crab claw meat if you’re on a budget, but skip the canned crab.
Bacon: Opt for plain, thick-cut bacon here. Avoid flavorings like maple that might taste weird in a savory crab dip, although a smoked variety adds great depth of flavor.
Jalapeño: Chopped pickled jalapeños and some of the brine provide tang and a little balanced heat.
Seasonings: Chili powder, Worcestershire sauce, and garlic powder round out the smoky, deep flavor profile.
Creamy base: Cream cheese combined with tangy sour cream, rich mayo, and sharp cheddar cheese lends the perfect texture and flavor for an irresistible dip.
Helpful Swaps
Add some finely diced fresh jalapeños for an extra kick, or substitute for pickled jalapeños (replace the brine with fresh lemon juice!).
Top with a few dashes of your favorite hot sauce (I love this one for its smokiness).
Add a teaspoon of mustard powder to round out the flavor profile.
Top with more scallions instead of cilantro or parsley.
Use turkey bacon instead of pork.
What to Serve with Cowboy Crab Dip
There are plenty of options to choose from to accompany your cowboy crab dip — just make sure they’re sturdy! Here are some ideas to get you started.
Baguette slices or toasted crostini
Chips like tortilla chips, bagel chips, pita chips, and pretzel chips
Crudité, including but not limited to carrots, celery, bell peppers, and cucumbers
More Cowboy Recipes to Keep You Full on the Range
Cowboy Crab Dip Recipe
A little yeehaw in every bite.
Prep time 15 minutes
Cook time 35 minutes
Makes about 5 cups
Serves 12
Ingredients
8 ounces cream cheese, at room temperature
4 thick-cut slices bacon, cut crosswise into 1/2-inch-wide pieces
1 medium green bell pepper, seeded and finely chopped
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup pickled jalapeños, finely chopped
1 tablespoon pickled jalapeño brine
2 teaspoons Worcestershire sauce
2 teaspoons chili powder
1/2 teaspoon garlic powder
1 pound fresh lump crab meat or claw meat, drained and picked for shells
3 medium scallions, thinly sliced
8 ounces sharp cheddar cheese, shredded (about 2 cups)
1/4 loosely packed cup finely chopped cilantro or parsley (from about 8 sprigs)
Baguette slices, crackers, chips, or crudités, for serving
Instructions
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Heat the oven to 375°F.
Cook 4 slices chopped thick-cut bacon in a 10-inch cast iron or oven-safe skillet over medium-high heat, stirring occasionally, until the fat is starting to render, about 4 minutes. Stir in 1 finely chopped medium green bell pepper and cook until the pepper is tender and the bacon is deep golden-brown, 4 to 6 minutes more. Use a slotted spoon to transfer the mixture to a small bowl. Discard the fat in the pan and reserve the skillet.
Beat 8 ounces room-temperature cream cheese with the paddle attachment in a stand mixer on medium-high speed until smooth, about 1 minute. Scrape down the sides of the bowl with a flexible spatula.
Add 1/2 cup sour cream, 1/4 cup mayonnaise, 1/4 cup finely chopped pickled jalapeños, 1 tablespoon pickled jalapeño brine, 2 teaspoons Worcestershire sauce, 2 teaspoons chili powder, and 1/2 teaspoon garlic powder. Beat on medium speed until the mixture is light, fluffy, and looks like frosting, stopping to scrape down the sides of the bowl as needed, about 3 minutes total.
Add the bacon mixture, 1 pound lump crab meat, 3 thinly sliced medium scallions, and 1 cup of the shredded sharp cheddar cheese. Gently fold together with the flexible spatula until combined.
Transfer the mixture to the reserved skillet and spread into an even layer. Sprinkle with the remaining 1 cup shredded cheddar cheese. Cover the skillet tightly with aluminum foil.
Bake until the cheese on top is melted and the dip is bubbling around the edges, 20 to 25 minutes. If you want the dip to have a browned top, uncover the dip and broil on high until browned, 2 to 4 minutes. Sprinkle with 1/4 cup finely chopped cilantro. Serve with baguette slices, crackers, chips, or vegetables.
Recipe Notes
Equipment variations
An electric hand mixer and large bowl can be used in place of a stand mixer.
The dip can be transferred from the mixer to a 2-quart baking dish instead of a skillet.
Make ahead: Prepare the dip as directed but stop before baking. Cover the baking dish or skillet with aluminum foil and refrigerate for up to 2 days. Bake covered at 375°F until hot and bubbly, 35 to 40 minutes. Uncover and broil if desired.
Storage: Leftover crab dip can be transferred to an airtight container or covered tightly with aluminum foil and refrigerated for up to 2 days. Do not freeze. Reheat in a 375°F oven until hot and bubbly, about 20 minutes. Alternatively, microwave in smaller portions in 30-second intervals until heated through.
Forever Cookies
Meet the cookies that'll forever change your holiday baking. From the beloved recipes our families have made for decades to clever twists on classics, these are the keepers we turn to year after year.
Further Reading
Why People Are Ditching Their Seltzer After a Disturbing Study
We Asked 3 Chefs to Name the Best Ice Cream, and They All Said the Same Thing
