Spicy Crab Dip

Course Appetizer: Dips
Cook Time 15 minutes
Servings 10 to 12 servings


  • 1 tablespoon canola oil
  • 1 tablespoon minced shallot, about 1 small
  • 2 teaspoons minced garlic, about 2 medium cloves
  • 1 to 2 Bird's Eye chile peppers, thinly sliced, or 1 serrano chile pepper, deseeded and minced
  • 2 8-ounce packages cream cheese, softened
  • 2 tablespoons mayonnaise
  • 1 to 2 tablespoons Sriracha hot sauce
  • 1 tablespoon fresh juice from 1 lime
  • 1 teaspoon fish sauce
  • ¼ teaspoon sugar
  • 16 ounces canned crab meat, preferably unpasteurized, or flaked imitation crab meat (see note)
  • 2 green onions, thinly sliced
  • ¼ cup chopped fresh cilantro leaves, divided
  • Salt and freshly ground black pepper


  • Heat the oil in a small skillet pan over medium high heat until shimmering. Add the shallots, garlic, and chili peppers and cook until the shallots soften and the garlic just begins to brown, 2 to 4 minutes. Transfer mixture to a medium bowl and allow to cool completely.
  • Add the cream cheese, mayonnaise, Sriracha, lime juice, fish sauce, sugar, crab meat, green onions, and half of the cilantro to the bowl and mix well until a homogenous dip is formed. Taste the dip, and season with salt and pepper as needed.
  • To serve, transfer the dip to a clean serving bowl, or into individual ramekins, and garnish with the remaining cilantro. Serve with toast points, your favorite chips or crackers, or vegetable platter.