Copycat Cheesecake Factory Warm Crab Dip
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A luxurious and refined take on the classic crab dip. This version uses fresh jumbo lump crab, a homemade Mornay sauce, and a touch of brandy for a truly exceptional experience.
12 ounces
Jumbo Lump Crab Meat-fresh, picked over for shells
4 tablespoons
Butter-unsalted
4 tablespoons
All-Purpose Flour
3 cups
Whole Milk
1/4 cup
Dry Sherry
See all 13 ingredients ↓
🍳 Start Cooking
Standard
Upgraded
Elevated
A luxurious and refined take on the classic crab dip. This version uses fresh jumbo lump crab, a homemade Mornay sauce, and a touch of brandy for a truly exceptional experience.
🍳 Start Cooking
Instructions
Ingredients
Notes
Instructions
Preheat oven to 375°F (190°C).
Prepare the Mornay Sauce: In a saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1-2 minutes to create a roux.
Gradually whisk in Milk, stirring constantly to prevent lumps. Bring to a simmer and cook until thickened, about 5-7 minutes.
Stir in Sherry and Brandy. Reduce heat to low and whisk in Gruyere and Parmesan Cheese until melted and smooth.
Season with Nutmeg, Salt, and White Pepper to taste.
Gently fold in the Crab into the Mornay sauce, being careful not to break up the crab.
Pour the mixture into a small oven-safe baking dish.
Bake for 20-25 minutes, or until bubbly and golden brown.
Garnish with Fresh Tarragon before serving.
Serve immediately with Sourdough Crostini.
12 ounces
340 g
Jumbo Lump Crab Meat-fresh, picked over for shells
4 tablespoons
60 mL
Butter-unsalted
4 tablespoons
60 mL
All-Purpose Flour
3 cups
720 mL
Whole Milk
1/4 cup
60 mL
Dry Sherry
1 tablespoon
15 mL
Brandy
8 ounces
227 g
Gruyere Cheese-grated
4 ounces
113 g
Parmesan Cheese-finely grated
1/2 teaspoon
2.5 mL
Nutmeg-freshly grated
Salt
To taste
White Pepper
To taste
2 tablespoons
30 mL
Fresh Tarragon-chopped
Sourdough Crostini
As needed
-for serving
Equipment
Saucepan
Whisk
Oven-safe Baking Dish
12 ounces
340 g
Jumbo Lump Crab Meat-fresh, picked over for shells
4 tablespoons
60 mL
Butter-unsalted
4 tablespoons
60 mL
All-Purpose Flour
3 cups
720 mL
Whole Milk
1/4 cup
60 mL
Dry Sherry
1 tablespoon
15 mL
Brandy
8 ounces
227 g
Gruyere Cheese-grated
4 ounces
113 g
Parmesan Cheese-finely grated
1/2 teaspoon
2.5 mL
Nutmeg-freshly grated
Salt
To taste
White Pepper
To taste
2 tablespoons
30 mL
Fresh Tarragon-chopped
Sourdough Crostini
As needed
-for serving
Instructions
Preheat oven to 375°F (190°C).
Prepare the Mornay Sauce: In a saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1-2 minutes to create a roux.
Gradually whisk in Milk, stirring constantly to prevent lumps. Bring to a simmer and cook until thickened, about 5-7 minutes.
Stir in Sherry and Brandy. Reduce heat to low and whisk in Gruyere and Parmesan Cheese until melted and smooth.
Season with Nutmeg, Salt, and White Pepper to taste.
Gently fold in the Crab into the Mornay sauce, being careful not to break up the crab.
Pour the mixture into a small oven-safe baking dish.
Bake for 20-25 minutes, or until bubbly and golden brown.
Garnish with Fresh Tarragon before serving.
Serve immediately with Sourdough Crostini.
Nutrition per serving
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