Recipe courtesy of Tiffani Thiessen

Crab and Kale Dip

Save Recipe
  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 25 min
  • Yield: one 8-by-8-inch baking dish
Share This Recipe


1 tablespoon vegetable oil

3 cloves garlic, minced 

1 bunch lacinato kale, stemmed, leaves chopped (see Cook's Note)

1 pound lump crabmeat, picked over for traces of shell and cartilage 

3/4 cup grated mild white Cheddar 

1/4 cup plus 2 tablespoons grated Parmesan 

3/4 cup sour cream 

6 ounces cream cheese, softened 

1/2 cup egg-free mayonnaise, such as Vegenaise, or regular mayonnaise

1/2 teaspoon kosher salt 

1/8 teaspoon ground black pepper 


  1. Preheat the oven to 350 degrees F.
  2. Heat the oil in a medium saucepan over medium heat until shimmering. Add the garlic and cook until fragrant, about 1 minute. Stir in the kale and 1/4 cup water. When the water boils, reduce the heat to low, cover and cook until the kale is tender, about 15 minutes.
  3. In a large bowl, mix together the crabmeat, 1/2 cup of the Cheddar, 1/4 cup of the Parmesan and the sour cream, cream cheese, mayonnaise, salt and pepper. Stir in the cooked kale.
  4. Transfer the mixture to an 8-by-8-inch baking dish. Sprinkle with the remaining 1/4 cup Cheddar and 2 tablespoons Parmesan. Bake until the dip is hot and bubbly and the cheese on top is melted and golden, 35 minutes.

Cook’s Note

Lacinato kale is also known as Tuscan or dinosaur kale.

Gluten-Free Lemon and Crab Pasta
20m Easy 99%
Kale Caesar
Geoffrey Zakarian

Kale Caesar

21m Easy 98%
Romesco Dip with Goat Cheese
26m Easy 99%
Kale Spanakopita Cups
35m Easy 100%

Damaris Phillips

Creamy Kale Dip

32m Easy 97%
16m Intermediate 99%