Chilean Style Hot Crab Dip


Chilean Style Hot Crab Dip
Perfect to serve when entertaining, this creamy crab dip is topped with manchego cheese and grilled until golden and bubbling.

This creamy and flavourful dip is packed with tender crab meat, shallots and fragrant lemon zest, creating a flavour profile that’s sure to please any palate. It’s perfect as an appetiser for any occasion, from casual gatherings to special events.

Chilean Style Hot Crab Dip Recipe

Serves 6


100g crunchy white bread, chopped

2/3 cup milk

1 tbsp extra virgin olive oil, plus extra to drizzle

1 shallot, finely chopped

1 tsp finely grated lemon zest

500g picked cooked crab meat

½ cup thickened cream

¼ cup finely grated manchego cheese

8 mini baguettes (or 12 slices toasted baguette)


Preheat grill. Combine the bread and milk in a bowl and set aside to soak for 5 minutes. Place in a blender and blend until smooth.

Meanwhile, heat oil in a medium saucepan over medium heat, add the shallot and cook, stirring occasionally for 3 minutes, or until softened. Add the lemon rind and season with salt and pepper.

Add the crab, bread mixture and half the cream to the pan and stir until combined and heated through. Spoon into 2 x 1 cup (250ml) capacity ovenproof dishes. Drizzle with remaining cream, top with manchego and place under the grill for 6 minutes, or until golden and bubbling.

Serve the crab dip hot with bread.

Smart Tip:

This dip can be made 3 days ahead. To serve, divide into heatproof dishes, top with cheese and cream. You can swap the crab out for hot smoked salmon, flaked.


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