This hot, delicious dip has everything we love about crab cakes in dunk form. Begin by mixing mayonnaise, Creole mustard, horseradish cream, Old Bay Seasoning, and finely chopped celery and onion. Season with salt and Tabasco, then stir in plenty of fresh lump crabmeat. Place this mixture in an ovenproof dish and top with crumbled cornbread. Bake in a medium-hot oven until brown and bubbly, and serve at once, with toast triangles or celery sticks for dunking. Creole mustard has a nice little kick of heat and works well in this recipe—substitute Dijon mustard if you can’t find it. Horseradish cream is sometimes labeled “horseradish cream style” or “prepared horseradish.” You’ll need to bake a batch of our Easy Cornbread before you begin, or buy premade cornbread without a ton of sugar (the dip should taste more savory than sweet).
Make-ahead note: The crab mix can be made up to 1 day ahead—just leave out the salt until you’re ready to bake it.
- 6 tablespoons mayonnaise
- 3 tablespoons Creole mustard
- 1 tablespoon horseradish cream
- 2 teaspoons Old Bay Seasoning
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped onion
- Kosher salt, to taste
- Tabasco sauce, to taste
- 1 pound fresh crabmeat
- 1 cup coarsely crumbled cornbread (recipe link in intro)
- Toasts or celery sticks, for serving
- Heat the oven to 400°F and arrange a rack in the middle. Place the mayonnaise, mustard, horseradish cream, Old Bay, celery, and onion in a small bowl and mix until well combined. Season with salt and Tabasco sauce, add the crab, and mix until well incorporated.
- Place the crab mixture in a 3-cup ovenproof dish and top with the crumbled cornbread. Bake in the oven until golden brown, about 15 minutes. Serve immediately with toasts or celery sticks.