Seafood Dip Recipes

Make this creamy crab dip from chef Joe Kindred in a large baking dish for a crowd, or divide into 6-ounce ramekins for individual servings.

This outstanding version of the Midwestern classic smoked fish dip gets extra flavor from the sweet onion vinaigrette that's drizzled on top.

Boston chef Matt Jennings tops this simple, crab-packed dip with supercrispy brown-butter breadcrumbs.

This is a variation on a cocktail-party classic.

For this classic tapa, Jose Garces stuffs his delicious crab salad into individual piquillo peppers and roasts them until hot.

Most crab dips are full of mayonnaise, but Michael Symon's lighter version is more like a salsa since it's prepared without mayo and laced with flecks of shallot, cilantro, jalapeno and red bell pepper. "Although I love mayo," he says, "I'm not a fan of it with crab, since it tends to muddle the flavor. If I'm spending big bucks on crab, I want it to be the star."

When FoodNation takes Bobby Flay to San Francisco, he gorges on Dungeness crab. Here he combines morsels of sweet crab with Asian flavors--lush coconut milk, piquant lime juice and aromatic cilantro--then serves it with salty chips.