Cheesy Crab Dip

By Marcus Samuelsson |

In honor of last night’s season premier of The Taste, we asked guest mentor Stephanie Izard to share one of her favorite recipes with us. Stephanie’s mom used to make this dish at home a lot, and it’s now on the menu at Stephanie’s restaurant Little Goat Diner in Chicago – Ritz crackers and all! Try whipping up a batch of this addictive dip for your next holiday party or winter gathering.


Prep Details

Servings: 1 quart


1 lb cream cheese, softened

3/4 cup mayo

1 1/4 cups sharp cheddar cheese, shredded

1 head roasted garlic, finely chopped

1 tbsp harissa(can buy jarred or sub 2 t sambal)

2 tsp fish sauce

1/2 lb lump crab meat, picked through

2 tsp Worcestershire

2 tsp frank’s red hot

2 tsp lemon juice

1/4 cup chopped green onion

ritz crackers


Add cream cheese to stand mixer with paddle attachment. Whip until somewhat fluffy. Add all other ingredients except green onions and ritz crackers and mix until well combined. Can refrigerate for up to 3 days at this point.

When ready to serve:

Preheat oven to 350 degrees. Place in a heat proof dish. Cook for 15 minutes or until golden brown and bubbling on top.

Garnish with green onions and serve with ritz crackers.