New Orleans Crab Dip

Clinton Kelly
Servings: 6 to 8
15 to 30 min

This classic New Orleans dish is perfect for a Mardi Gras party appetizer!

  • Ingredients
  • step-by-step directions
New Orleans Crab Dip
  • 1/2 cup mayonnaise
  • 2 teaspoon Dijon mustard
  • 1/2 lemon (juice and zest)
  • 1-2 teaspoon Louisiana-style hot sauce
  • 2 teaspoons shallots (finely chopped)
  • 2 teaspoons chives (finely chopped)
  • 1 tablespoon capers (drained)
  • 1 tablespoon tarragon (finely chopped)
  • 1 hardboiled egg (finely chopped)
  • 1 pound jumbo lump crab meat (picked through for shells)
  • 2 heads endive (root end removed, leaves separated, to serve)
  • 1/2 loaf white bread for toast points (to serve)
  • Kosher salt and freshly ground black pepper (to taste)
  • In a large mixing bowl, add the mayonnaise, mustard, lemon juice and zest, hot sauce and salt and pepper to taste. Whisk until smooth. Add the shallots, chives, capers, tarragon, and egg. Mix to combine. Add the crab and gently fold to combine.
  • For the Toast Points: preheat oven to 375ºF. Remove the crusts from the bread and cut into 4 triangles. Place on baking sheet and toast until golden brown, about 7-9 minutes. Allow to cool before serving.
  • Serve crab dip with endive leaves and toast points. Garnish with more chives and chopped egg, if desired.
  • Tip: make the dip up to one day ahead of time! Cover and store in the refrigerator until ready to serve.
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