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Spicy Crab Dip recipe served on a plate, by Pekin the Chef

Jul 28 2026

Restaurants›JOEY Valley Fair›Spicy Crab Dip Recipe

Spicy Crab Dip Recipe

Inspired by JOEY Valley Fair

Time45m

Serves6

lump crab meat, green onion, pickled fresnos, grilled artisan sourdough

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Ingredients

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Dip Ingredients

12 oz Lump Crab Meat

8 oz Cream cheese

1 cup Sour cream

2 tbs Pickled Fresnos

4 tbs Green Onion

1 tsp Watkins garlic powder

1 tsp Cayenne pepper

1/2 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs ReaLemon lemon juice

Sourdough Bread Ingredients

1 loaf Artisan Sourdough Bread

2 tbs olive oil

Method

Dip Preparation

1

Mix the Base

In a large mixing bowl, combine the cream cheese and sour cream. Beat with a hand mixer or whisk until smooth and creamy.

2

Add Crab and Spices

Gently fold in the lump crab meat, pickled fresnos, green onions, garlic powder, cayenne pepper, salt, black pepper, and lemon juice until well incorporated. Be careful not to break up the crab meat too much.

3

Chill the Dip

Cover the dip with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

Sourdough Preparation

4

Prepare the Bread

Preheat your grill or oven to medium heat. Slice the artisan sourdough bread into thick slices.

5

Grill the Bread

Brush both sides of each slice with olive oil. Grill the slices for about 2-3 minutes on each side or until they are golden brown and crispy.

Serving

6

Serve the Dish

Remove the crab dip from the refrigerator and serve with the grilled sourdough slices. Enjoy your spicy crab dip!