Sep 05 2026
Restaurants›Pitaya Mexican Restaurant›Crab Dip Recipe

Crab Dip Recipe

Inspired by Pitaya Mexican Restaurant
Time45m
Serves6

Our own recipe of lump crab, peppers, onions in a creamy cheese dip with crackers.

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Ingredients

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Crab & Vegetables

Cheesy Cream Base

Seasoning & Finish

Method

Crab & Vegetables

  1. 1

    Prepare vegetables

    Finely dice the red and green bell peppers and the yellow onion so you have about 1/2 cup of each. Mince the garlic. Pat the lump crab meat dry with paper towels to remove excess moisture and check for any stray shells.

  2. 2

    Sweat vegetables

    Heat 1 teaspoon olive oil in a 10-inch skillet over medium heat. Add the diced onion and cook 3–4 minutes until translucent. Add the diced bell peppers and cook another 3–4 minutes until softened but not browned. Add the minced garlic in the last 30 seconds and cook until fragrant.

  3. 3

    Combine with crab

    Transfer the cooked vegetables to a bowl and let cool 5 minutes. Gently fold in the lump crab meat and 1 tablespoon fresh lemon juice, taking care not to break up the lumps too much. Set aside.

Cheesy Cream Base

  1. 4

    Soften and mix cheeses

    Preheat oven to 375°F (190°C). In a medium bowl, use a spatula or electric mixer on low to beat 8 oz softened cream cheese until smooth. Add 1/2 cup sour cream, 1/4 cup mayonnaise, and 1 teaspoon Dijon mustard and mix until combined and creamy.

  2. 5

    Add grated cheeses and seasoning

    Fold in 1 cup shredded sharp cheddar and 1/4 cup grated Parmesan, followed by 1 teaspoon Old Bay seasoning, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Mix until evenly distributed.

  3. 6

    Combine base with crab mixture

    Add the crab and vegetable mixture to the cheese base and gently fold until just combined. Taste and adjust seasoning with a bit more salt, pepper, or Old Bay if desired.

Bake & Finish

  1. 7

    Assemble and top

    Transfer the crab dip mixture to a shallow ovenproof baking dish (about 1 to 1.5 quarts). Sprinkle an extra tablespoon of shredded cheddar and a light dusting of smoked paprika over the top for color.

  2. 8

    Bake

    Bake in the preheated 375°F oven for 18–22 minutes, until the dip is bubbling around the edges and the top is lightly golden. If you prefer a more browned top, broil on high for 1–2 minutes while watching carefully.

  3. 9

    Garnish and serve

    Remove from oven and let rest 5 minutes. Sprinkle 2 tablespoons chopped fresh parsley over the top and finish with a squeeze of lemon if desired. Serve warm with about 2 cups crackers or toasted baguette slices.

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