vietnamese

Crab Dip (Cua Dip)

Name: Crab Dip (Cua Dip)
Total time: 45 min
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 3 kg Dungeness crabs; 450 g Shrimp; 56 g Unsalted butter; 18 g Garlic; 30 ml Fish sauce; 12 g Granulated sugar; 2 g Black pepper; 2 tbsp Crab fat/roe; 113 g Shredded cheddar cheese; 113 g Shredded Monterey Jack cheese; 22 ml Mayonnaise; 10 g Fried shallots; 5 g Vietnamese coriander; 5 g Thai basil; 15 ml Distilled white vinegar; 30 g Pickled chayote, carrots, and jalapeños; 5 g Maple blossoms; 1 loaf Baguette; 200 g Tortilla chips

A rich and flavorful crab dip, inspired by Vietnamese Banh Mi Tom (prawn toast) but elevated with Dungeness crab and a blend of cheeses. Perfect for entertaining, this dip is baked until bubbly and golden, then garnished with fresh herbs and fried shallots. Serve with toasted baguette slices or tortilla chips.

45 min 4 servingsJ. Kenji López-Alt Source

Extracted by chinwei271Extracted 30 Jun 2026

Nutrition· per serving · estimated

288

Calories

16g

Protein

Carbs

24g

Fat

Scale recipe

4 servings

Original recipe

Ingredients19 items

Produce

🧄Garlic18 g

🌿Vietnamese coriander5 g

🍃Thai basil5 g

🥕Pickled chayote, carrots, and jalapeños30 g

🍁Maple blossoms5 g

Seafood

🦀Dungeness crabs3 kg

🦐Shrimp450 g

🦀Crab fat/roe2 tbsp

Dairy

🧈Unsalted butter56 g

🧀Shredded cheddar cheese113 g

🧀Shredded Monterey Jack cheese113 g

Bakery

🥖Baguette1 loaf

Pantry

🐟Fish sauce30 ml

🍚Granulated sugar12 g

🥚Mayonnaise22 ml

🧅Fried shallots10 g

🍶Distilled white vinegar15 ml

칩Tortilla chips200 g

Spices

🌶️Black pepper2 g

Instructions

1
Bring a large pot of water to a boil. Carefully add the Dungeness crabs and boil for 14 minutes.
14:00 timer
2
Peel and devein the shrimp.
3
Roughly chop the peeled shrimp.
4
Melt butter in a pan over medium heat.
5
Mince the garlic.
6
Add minced garlic to the melted butter and sauté until fragrant and lightly golden.
7
Add chopped shrimp to the pan and cook until pink and opaque.
8
Add fish sauce to the shrimp and stir.
9
Add sugar to the shrimp and stir.
10
Season with black pepper.
11
Remove cooked shrimp from the pan and set aside to cool.
12
Remove boiled crabs from water and rinse under cold water.
13
Clean the crabs by removing the top shell, gills, and any undesirable innards.
14
Scoop out the crab fat and roe from the shells and place in a small bowl.
15
Pick all the meat from the crab bodies and claws, discarding shells.
16
In a large bowl, combine the picked crab meat, cooked shrimp, crab fat/roe, shredded cheddar cheese, and shredded Monterey Jack cheese.
17
Add mayonnaise to the mixture and stir until well combined.
18
Stir in half of the fried shallots.
19
Chop Vietnamese coriander and Thai basil, then add to the mixture and stir.
20
Add distilled white vinegar and mix well.
21
Taste the dip and adjust seasonings if needed.
22
Transfer the crab dip mixture to an oven-safe baking dish.
23
Top generously with more shredded cheddar and Monterey Jack cheese.
24
Garnish with chopped pickled chayote, carrots, and jalapeños.
25
Sprinkle maple blossoms on top for garnish.
26
Bake in a preheated oven at 375°F (190°C) for 10-15 minutes, or until bubbly and golden brown.
15:00 timer
27
Serve hot with toasted baguette slices and tortilla chips.

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