SANTOKU
SANTOKU
10 Tips for when cooking this dish
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Use lump crab meat for the best texture and flavour.
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Don’t overmix once the crab is added—keep the chunks intact.
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Use softened cream cheese for easier blending.
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Taste your mix before baking and adjust seasoning as needed.
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A cast iron skillet keeps the dip hot longer for serving.
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Add chopped jalapeños or hot sauce for heat.
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Bake until lightly golden on top for flavour and texture.
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Top with extra shredded cheese before baking for a melty crust.
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Reheat leftovers in a 300°F oven until bubbly.
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Serve with a variety of dippers: toasted baguette, crackers, tortilla chips, or veggies.
Serve it with suggestions
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Sliced baguette or crostini
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Buttery crackers or tortilla chips
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Celery or cucumber sticks for a low-carb option
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A crisp glass of white wine or light beer
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Shrimp cocktail or mini crab cakes for a full seafood spread
FAQs
Q: Can I make crab dip ahead of time?
A: Yes, assemble it up to 24 hours in advance and bake just before serving.
Q: Can I use imitation crab?
A: You can, but real lump crab offers superior flavor and texture.
Q: Can crab dip be frozen?
A: Not recommended—cream cheese dips tend to separate when thawed.
Q: How long does crab dip last in the fridge?
A: Up to 3 days in an airtight container. Reheat before serving.
Q: What’s the best crab to use?
A: Lump crab meat is ideal, but claw meat works in a pinch.
