{"id":47005,"date":"2024-03-27T14:17:00","date_gmt":"2024-03-27T18:17:00","guid":{"rendered":"https:\/\/beyondflourblog.com\/?p=47005"},"modified":"2025-11-10T06:19:35","modified_gmt":"2025-11-10T11:19:35","slug":"bacon-crab-dip","status":"publish","type":"post","link":"https:\/\/beyondflourblog.com\/bacon-crab-dip\/","title":{"rendered":"Bacon Crab Dip"},"content":{"rendered":"

This hot smoky bacon crab dip recipe is rich and decadent, with its fantastic smoky flavour from the smoked gouda and bacon. It's easy to make, too!<\/p>\n

\"A<\/p>\n

I\u2019ve been procrastinating again, whoops.<\/p>\n

New Year\u2019s Eve and football season are well over at this point, so let me go ahead and share a great recipe for both those occasions - my smoky hot crab dip recipe!<\/p>\n

I love a creamy dip, and this cheesy hot crab dip DEFINITELY hits the spot.<\/p>\n

While many crab dip recipes are based around the flavour of crab cakes - with Old Bay Seasoning - or go for a cajun twist with some Cajun seasoning, I go a different direction:<\/p>\n

SMOKY!<\/h4>\n<\/div>\n
This easy crab dip recipe doesn\u2019t involve any overpowering seasonings, getting its flavour focus from the smoked cheese added.<\/p>\n

If you have some on hand, you can even use some smoked sea salt to boost that smoky flavour even more.<\/p>\n

The smoky cheese works so well with the crab, and the other flavouring ingredients - onion, garlic, white wine - all support that flavour combination.<\/p>\n

It\u2019s the best crab dip recipe I\u2019ve ever made, IMHO. <\/p>\n

Oh, and as an added bonus - it\u2019s low carb!<\/p>\n

I did do up a version of this cheesy dip that\u2019s meant to be served as a cold dip, and I tend to use that one when I\u2019m dipping vegetables. I\u2019ll get around to posting that one eventually, though!<\/p>\n

Anyway, let\u2019s get to it!<\/p><\/div>\n

\"A<\/p>\n

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Ingredients<\/h2>\n

While the ingredients in this decadent crab dip recipe are a bit different from a lot of hot dips, they\u2019re all pretty simple ingredients. You shouldn\u2019t have any problem finding what you need in any larger grocery store. <\/p>\n

A few notes for you:<\/p>\n

Real Crab Meat<\/h4>\n

The star of the show here, you\u2019ll need a lb of crab meat. I\u2019ve left what type of crab meat pretty open, because availability and cost can definitely be a factor!<\/p>\n

While you should probably leave the imitation crab meat for things like crab rangoon, there are a fair number of decent options to choose from.<\/p>\n

Fresh Crab<\/h5>\n

Obviously if you\u2019re in or around Chesapeake Bay - and it\u2019s the right time of year - go for the blue crab!<\/p><\/div>\n

If I were still living in Newfoundland, I\u2019d be going for fresh crab meat, at the dock. Absolutely the best flavor crab I\u2019ve ever had!<\/p>\n

If at all possible, stick to fresh, whether off the dock or from a seafood counter. <\/p>\n

Fresh lump crab meat is my favourite option, when I\u2019m feeling bougie and it\u2019s a special occasion. Jumbo lump crab meat has some of the best flavour and texture, but it\u2019s not exactly budget friendly\/<\/p>\n

When you see crab meat labeled as \u201cbackfin crab meat\u201d, that\u2019s generally a blend of broken pieces of jumbo lump and random pieces from the rest of the body of the crab.<\/p>\n

You can buy claw meat - fresh or frozen, still in the shell or not - or crab legs. These are a bit more work than some options, but tends to at a bit of a cost savings, too.<\/p><\/div>\n

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Canned Crab<\/h5>\n

When it comes to canned crab meat, there are also a few options to choose from. The actual CANNED crab meat - off the shelf, near the canned tuna - is going to be your lowest grade (but most affordable) option. The canning process definitely degrades the flavour and texture, though.<\/p>\n

If your grocery store has the other type of canned crab - in glass or plastic, in the refrigerated part of the seafood section? That\u2019s a good compromise of cost and flavour, for those of us inland.<\/p>\n

When I\u2019m really craving this dip, but not thrilled about paying for it... I\u2019ll usually do a mix of the cheaper fresh option, with the refrigerated canned.<\/p>\n

Great flavour, less pain - LOL!<\/p><\/div>\n

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Cheeses<\/h4>\n

While most cheesy crab dip recipes round out a cream cheese base with a blend of sharp cheddar cheese and Parmesan cheese, I went a bit of a different direction.<\/p>\n

First: We kept the full fat cream cheese. If you\u2019re making something this decadent, don\u2019t skimp on the fat content!<\/p>\n

Rather than using cheddar and parm, though, I went with a smoked gouda cheese.<\/p>\n

Actually smoked, NOT smoke flavoured - yes, there is a huge difference, IMHO. I can\u2019t stand the taste of \u201csmoke flavoured\u201d, but the actual cold smoked cheese is *chef\u2019s kiss*.<\/p>\n

Feel free to try other types of smoked cheese, btw - the smoky flavour works REALLY well with the flavor of the crab.<\/p>\n

I\u2019d probably skip the really old and sharp smoked cheddars for this recipe, but more mild smoked cheddar - or a smoked Monterrey Jack - would work well!<\/p><\/div>\n

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Bacon<\/h4>\n

When possible, use real bacon for this. <\/p>\n

If you need to use a chicken bacon or turkey bacon, that\u2019s fine - but you\u2019ll want a little olive oil to cook it in, as it won\u2019t be releasing much in the way of fat.<\/p>\n

Dry White Wine<\/h4>\n

Use actual wine, not cooking wine. It doesn\u2019t have to be particularly fancy or expensive, just something you enjoy the taste of.<\/p>\n

If you want to skip the wine, that\u2019s fine - just add a little fresh lemon juice, to taste. You\u2019ll want to replace some of the brightness\/acidity that you loose by excluding the wine.<\/p><\/div>\n

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Sour Cream<\/h4>\n

I like to use a hefty, thick, 14% sour cream for this recipe, but you can use whatever sour cream you like.<\/p>\n

For that matter, you can sub in Greek yogurt, if you prefer!<\/p>\n

Everything Else<\/h4>\n

Rounding out this recipe, you will need:<\/p>\n

Mayonnaise
\nOnion
\nGreen Onions
\nGarlic Cloves
\nSalt and Pepper<\/p>\n

... I just don\u2019t have anything to add, as far as these last few ingredients go!\n<\/p><\/div>\n

\"A<\/p>\n

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What to Serve with Creamy Crab Dip<\/h3>\n

As I have to keep things gluten free, my old standby for serving any good crab dip is tortilla chips.<\/p>\n

It\u2019s a good, relatively neutral flavoured vector that\u2019s sturdy enough to handle a hefty dip - like this delicious hot crab dip!<\/p>\n

If you DON\u2019T have to keep things gluten-free, you can use Ritz crackers, pita chips, fresh baguette slices - it\u2019s all good.<\/p>\n

If you\u2019re serving to a mixed diet crowd, though - be sure to have a spoon, so those with gluten dippers aren\u2019t contaminating the dip for those who CAN\u2019T have gluten!<\/p>\n

Finally, if you like a spicy crab dip, you can serve this with your favourite hot sauce - the erally smoky types work particularly well.<\/p>\n

A few dashes of hot sauce are all you need to kick it up a bit with some heat!<\/p><\/div>\n