Taylor Swift’s Favourite Wild BC Crab Dip

Taylor Swift’s Favourite Wild BC Crab Dip

Chef Ned Bell
Cheesy and Caramelized with Lemon, Herbs and Toasted Breads By Chef Ned Bell, Buy BC Ambassador Serves 2-6
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Course Appetizer, Snack
Servings 4 people


Cheesy BC Crab Dip:

  • ¼ cup butter
  • ½ cup flour
  • 3 cups whole 3% milk
  • 1 cup cream cheese
  • ½ cup grated white cheddar
  • ½ cup grated mozzarella

Seasoning for the Crab Dip :

  • 1 tbsp Greko lemon seasoning Grandpa J’s
  • 2 tsp cracked black pepper
  • 1 tbsp hot sauce of your choice
  • 2-3 cups cooked and picked BC crab meat
  • 1 whole lemon, juice and zest


Cooking the crabs:

  • Most of the crabs we see in market are around 2 lbs, I cook the crabs for 6-7 minutes per lb in simmering/boiling water that tastes like the sea (make sure you add salt to the water).
  • Plunge the crab in ice water to cool completely and then clean the meat from the shell (there are some great videos online to watch how it’s done).
  • Pick and clean the crab meat.

Then, we will make a bechamel:

  • In a medium size pot, over medium heat, melt the butter, stir in the flour with a wooden spoon, cook for 2 minutes until incorporated well and with no lumps, slowly add the milk 1 cup at a time.
  • When the milk is all added and the mixture is smooth and thick, remove the pot from the heat, add the cream cheese, cheddar and mozzarella and stir until smooth.
  • To finish, preheat the oven to 425 degrees, place the mixture in a medium sized baking dish and bake in the oven for 25 minutes until cheesy, bubbly, caramelized and golden brown.


Serve with breads (pita, baguette, naan) brushed with butter and then toasted
I like extra hot sauce as well.
Go Niners Go ;)
Enjoy, Chef Ned
Keyword crab, seafood
Tried this recipe?Mention @weheartbccrab or tag #weheartbccrab!

This project is supported by the BC Government’s Buy BC Partnership Program; delivered by MNP LLP with funding from the Government of British Columbia.