# Hot Dungeness Crab Dip with Gruyere and Scallions > A rich, bubbly hot crab dip starring sweet Dungeness crab, nutty Gruyère and bright scallions. It bakes to a golden, crunchy top and makes an irresistible party appetizer for gatherings and game nights. Canonical URL: https://www.topshelf.recipes/recipes/hot-dungeness-crab-dip ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: September 2, 2026 Last Updated: September 2, 2026 ## About This Recipe This Hot Dungeness Crab Dip turns the sweet, briny flavor of Pacific crab into a show-stopping, spoonable party centerpiece. The filling is rich but not cloying: cream cheese gives structure, sour cream and mayonnaise lend silkiness, Dijon and lemon cut through the richness, and nutty Gruyère melts into a lacy, deeply browned matrix that cradles delicate lumps of Dungeness. A scattering of scallions adds brightness and snap, while a panko-Gruyère crust delivers the contrast of buttery crunch that makes every bite addictive. What makes this version work is restraint—use picked lump crab and fold it in gently so you still taste flaky pockets of shellfish, and reserve some cheese for the crust so the top crisps up without drying the interior. It’s ideal for hosts who want an impressive appetizer that’s easy to scale and quick to finish in the oven, and for seafood lovers who prefer real crab over filler. Bake it in a cast-iron skillet for caramelized edges and bring it straight to the table; nothing beats the sight and smell of bubbling, golden crab dip when guests arrive. ## Recipe Information - Prep Time: 15 minutes - Cook Time: 20 minutes - Total Time: 35 minutes - Servings: 6 - Difficulty: Easy - Category: Snacks ## Ingredients ### Preheat and prepare the dish - 2 tbsp Unsalted butter ### Make the creamy base - 8 oz Cream cheese (softened) - 1/2 cup Sour cream - 1/4 cup Mayonnaise - 1 tsp Dijon mustard - 1 tbsp Fresh lemon juice ### Fold in crab, cheese and scallions - 1 lb Cooked Dungeness crab meat (lump, picked clean) - 1 1/2 cups Gruyère cheese, shredded (reserve ~1/4 cup for topping) - 4 stalks Scallions, thinly sliced ### Top with cheese and panko - 1/2 cup Panko breadcrumbs ## Ingredient Guide ### Cooked Dungeness crab meat (lump, picked clean) Dungeness is a Pacific Northwest/West Coast crab prized for large, sweet, and mildly briny lump meat with a firm, flaky texture. It’s seasonal and regionally common around California, Oregon, and Washington but less familiar inland. You’ll find it at seafood markets, fish counters, or frozen in specialty grocers; substitute with lump white crab from other species (blue crab, snow crab) or high‑quality canned/jumbo lump crab, noting flavor and texture will differ. ### Gruyère cheese, shredded (reserve ~1/4 cup for topping) Gruyère is a Swiss alpine cow’s‑milk cheese (from the Gruyères region) known for a rich, nutty, slightly sweet and savory flavor and excellent melting properties. It’s commonly used in gratins, fondues, and baked dishes where a smooth, flavorful melt is wanted. Find it at well‑stocked supermarkets or cheese shops; good substitutes include Emmental, Comté, Jarlsberg, or a medium‑aged Swiss cheese for similar melt and flavor. ### Panko breadcrumbs Panko are Japanese-style breadcrumbs made from crustless, coarsely processed white bread, producing light, airy flakes that fry or bake up extra-crispy. They’re widely used in Asian and Western recipes for a crunchier coating than regular breadcrumbs. Available in most grocery stores (often in the Asian aisle) or Asian markets; substitute by pulsing white sandwich bread into coarse crumbs or use crushed cornflakes or regular breadcrumbs for a less airy crunch. ## Instructions ### 1. Preheat and prepare the dish Preheat the oven to 375°F (190°C). Generously butter a 9-inch (or 1-quart) ovenproof baking dish or cast-iron skillet with about 2 tablespoons of the unsalted butter so the dip won't stick and the edges brown nicely. ### 2. Make the creamy base In a medium bowl, beat the softened cream cheese until smooth. Stir in the sour cream, mayonnaise, Dijon mustard and fresh lemon juice until fully combined; season lightly with salt and black pepper to taste. ### 3. Fold in crab, cheese and scallions Gently fold the picked Dungeness crab meat, shredded Gruyère (reserve about 1/4 cup for the topping) and most of the sliced scallions into the creamy mixture, taking care not to overwork the crab so it keeps some flaky texture. ### 4. Top with cheese and panko Spoon the mixture into the prepared dish, smoothing the top. Combine the reserved Gruyère with the panko; dot or drizzle with a little of the melted butter (or melt another tablespoon if needed) and sprinkle evenly over the dip for a golden, crunchy crust. ### 5. Bake until bubbly and serve Bake in the preheated oven for 18–22 minutes, until the dip is bubbling and the top is golden brown. Garnish with the remaining sliced scallions and a squeeze of lemon, then serve warm with crostini, toasted baguette slices, crackers or crudités. ## Nutrition Estimated nutrition per serving (about 1/3 cup (80g)): - Calories: 411 kcal - Protein: 22.5 g - Carbohydrates: 10.5 g - Fat: 31 g - Saturated Fat: 14 g - Trans Fat: 0.4 g - Fiber: 0.3 g - Sugar: 1.9 g - Added Sugars: 0.3 g - Cholesterol: 123 mg - Sodium: 515 mg - Potassium: 439 mg - Calcium: 114 mg - Iron: 0.6 mg - Vitamin D: 0.1 mcg ## Tips ### Room‑temperature dairy Soften cream cheese and bring sour cream to near room temperature before mixing to ensure a silky, lump-free base without overbeating. ### Gently fold crab Fold the picked crab meat in with wide strokes to preserve chunkiness—overworking will break the lumps and make the dip pasty. ### Toast the panko Briefly toast the panko in a skillet with the reserved butter until golden before topping to deepen flavor and keep the crust crispy longer. ### Use cast iron Bake in a well-buttered cast‑iron skillet if you have one; it promotes even browning and looks great on the table. ### Finish under broiler If the interior is hot but the top needs color, slide the dish under a hot broiler for 1–2 minutes—watch closely to prevent burning. ## Variations and Substitutions ### Cheese swaps Substitute Fontina or young Comté for Gruyère for a similarly melty, nutty profile, or use a mix of sharp cheddar and Monterey Jack for a bolder bite. ### Spicy version Add 1 finely diced jalapeño or 1 tsp smoked paprika and a splash of hot sauce to the base for gentle heat that complements the crab. ### Gluten‑free topping Replace panko with toasted gluten‑free breadcrumbs or crushed rice crackers to keep the crunchy topping without gluten. ### Lighter option Use Greek yogurt in place of half the sour cream and low‑fat cream cheese to cut fat while maintaining creaminess; skip the extra butter on top. ### Non‑crab protein Swap Dungeness for shelled lump king crab or cooked lobster for a more luxurious twist, or use an equal weight of cooked shrimp for a different texture. ## Notes This warm, crowd-pleasing dip turns Dungeness crab into a showstopping appetizer — great for holiday spreads or casual get-togethers. Home cooks will appreciate the simple assembly and dependable, golden finish. ### Storage and Make-Ahead Cool the dip to room temperature, cover tightly, and refrigerate for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through—about 12–15 minutes—and finish briefly under the broiler to re-crisp the topping. Avoid freezing after baking because the dairy and texture degrade; you can assemble the dip in an ovenproof dish and freeze it unbaked, adding 10–15 minutes to the bake time when cooking from frozen. ### Serving Suggestions Serve with thinly sliced toasted baguette, crostini, or sturdy crackers to scoop up the creamy interior and crunchy top, and include a bowl of lemon wedges for brightening each bite. For a lighter contrast, offer crisp crudités like jicama, cucumber ribbons and blanched asparagus. Pair with a crisp, citrusy white wine—Sauvignon Blanc or a dry Riesling—or a bright, effervescent sparkling wine to cut through the richness. ## Frequently Asked Questions ### Can I use canned or imitation crab? You can substitute canned lump crab in a pinch, but the flavor will be less sweet and the texture softer; imitation crab is cheap but will change taste and won’t flake like real Dungeness, so adjust expectations accordingly. ### How do I pick Dungeness crab meat at the store? Choose refrigerated, pasteurized lump meat with a clean ocean scent and intact chunks; avoid anything labeled 'reconstructed' or excessively watery, and pick bright white pieces with some orange if possible. ### Can I assemble this dip ahead of time? Yes—assemble, cover, and refrigerate up to 24 hours before baking, then add the panko topping just before baking to preserve crunch. ### My dip came out watery—why and how to fix it? Watery dip often results from overmixing or using thawed crab that weeps; drain crab well and gently fold it in, and if needed, stir in a tablespoon of cornstarch or extra cream cheese to firm the mixture before baking. ### Is this safe for kids and picky eaters? Yes—flavors are mild and creamy; you can reduce or omit Dijon and lemon for very sensitive palates and serve with plain toasted bread or crackers. ### Can I make this dairy‑free? For dairy‑free, use a combination of vegan cream cheese, a neutral plant‑based sour cream, dairy‑free mayo, and a vegan melting cheese for the topping—keep in mind texture and browning will differ slightly. ## Related Recipes and Guides - [South Chicago Packing 100% Pure Tallow Popcorn with Browned Butter and Chili](https://www.topshelf.recipes/recipes/south-chicago-tallow-popcorn-browned-butter-chili) - [Charred Caramel Apple Pretzel Bites](https://www.topshelf.recipes/recipes/charred-caramel-apple-pretzel-bites) - [Mike's Hot Honey Pepperoni Pizza with Goat Cheese and Arugula](https://www.topshelf.recipes/recipes/mikes-hot-honey-pepperoni-pizza-goat-cheese-arugula) - [Grilled Flatbread Crostini with Whipped Feta, Charred Cherry Tomatoes & Basil Oil](https://www.topshelf.recipes/recipes/grilled-flatbread-crostini-whipped-feta-charred-cherry-tomatoes-basil-oil) - [Fresh Strawberry Cheesecake Bites](https://www.topshelf.recipes/recipes/fresh-strawberry-cheesecake-bites) - [Apple-Berry Baked Oatmeal with Honey and Cinnamon](https://www.topshelf.recipes/recipes/apple-berry-baked-oatmeal-honey-cinnamon) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy) - [No-Bake Funny Halloween Treats: 15 Quick Recipes](https://www.topshelf.recipes/articles/no-bake-funny-halloween-treats-15-quick-recipes) - [Nutrition for Youth Athletes](https://www.topshelf.recipes/articles/nutrition-for-youth-athletes)