1 lb lump crab meat, drained (*fresh or pasteurized works)
3/4 cup roasted hatch green chiles, diced fine
2 cloves garlic, minced
1/4 cup shallot, diced (about 1 large shallot)
1 cup mayo (*I use homemade mayo, but I also love the Chosen Foods brand Avocado Mayo)
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp cumin
1/4 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp chili powder
1/2 tsp cayenne pepper
1 tbsp extra virgin olive oil
Steps
Preheat oven to 375 degrees F.
In a bowl, add the crab meat, hatch chiles, mayo, garlic, shallot, salt, pepper, cumin, garlic powder, oregano, chili powder and cayenne. Stir to combine.
Place dip in an oven-safe baking dish and spread into an even layer. Drizzle the top of the crab dip with the oil and transfer to the oven and cook until the dip is hot and bubbly, with a golden brown top, about 15 minutes.
Remove from the oven and serve with crackers (I love Simple Mills brand grain-free crackers) or sliced carrots + celery to keep the dip Whole30!
Reviews
Jenny on 2023-12-24 (5 stars): This is always a hit! Thank you!
Jenni on 2023-01-03 (5 stars): We Loved this dip! I was skeptical without the addition of cheese or breadcrumbs to make it substantial, but the dip didn’t need it. It was perfect. I WILL make it again and again.
Sav on 2022-10-03 (5 stars): I’ve made this several times and it’s delicious! I love spicy food so I added the hatch green chilies and cayenne seasoning. Would highly recommend!
I also doubled the recipe for a large family gathering.
Priscila Marroquin on 2021-02-07 (5 stars): This dip was incredible!
Aaron on 2020-11-30 (5 stars): Absolutely delicious dish! I repeat, astonishingly good. Followed the recipe, but withheld the cayenne. I used my favorite hatch chile which is plenty hot.
