Mary-Mex Crab Dip

Mary-Mex Crab Dip

Dip de Cangrejo Mary-Mex
6 Servings
Pati Jinich
Course: Appetizer, Snack
Cuisine: American, Mexican
Keyword: Antojo, chiles toreados, cotija cheese, crab, dip, Recipe, seafood
Author:Pati Jinich
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Mary-Mex Crab Dip, from Pati’s Mexican Table Season 7, Episode 13 "Mex’d Up American Regional Favorites"


  • 1/4 cup Mexican crema
  • 1/4 cup mayonnaise
  • 1/2 cup crumbled Cotija cheese, divided
  • 1/2 cup shredded Muenster cheese
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon cayenne pepper
  • 3 tablespoons chiles toreados, chopped and drained
  • 1 pound jumbo lump crab meat, picked through to remove any shells
  • 4 scallions, thinly sliced
  • Crackers, crostini, or chips for serving

To Prepare

  • Preheat the oven to 350 degrees Fahrenheit.
  • In a medium bowl, stir together the crema, mayonnaise, ¼ cup of Cotija cheese, Muenster cheese, lime juice, Worcestershire and cayenne until combined.
  • Fold in the chiles, crab meat, and the white and light green parts of the scallions (reserve the rest for garnish), being careful not to break the crab up too much.
  • Transfer the mixture to an oven safe dish. Sprinkle remaining Cotija cheese on the top. Bake for 30 to 35 minutes, or until it is bubbly and golden brown. Sprinkle on the reserved scallions. Serve with crostini, crackers or chips.

14 comments on “Mary-Mex Crab Dip

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  1. I am a Diabetic I keep track of the nutritional facts . I notice yours do not have any nutritional facts can your help me

  2. Hola Pati,

    I made this yesterday and my family loved it! It’s always nice when my suegros tell me “que me saque un 10!” My sister in law asked why I didn’t make more.
    Thank you for sharing your yummy recipes with the world. There is something magical when families come together to enjoy great food. You are amazingly talented and you not only share delicious food, you share your stories which many of us can relate to. I love how you give us the history of our food. Thank you again.

    1. Oh yes! You can find them in a can from brands like La Costeña at your grocery story or Latin market or online. If you can’t find them, chiles toreados are serranos or jalapeños that are charred and then marinated in a mix of soy sauce and lime juice.