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Chef Megan Mitchell

Online Cookbook

Spicy Crab and Kale Dip

Spicy Crab and Kale Dip


  • Extra virgin olive oil, for drizzling
  • 6 green onions, thinly sliced
  • 1 jalapeno, minced
  • 3 garlic cloves, grated with a Microplane zester
  • 1 bunch dino or lacinato kale, washed, de-stemmed and chopped
  • Salt and pepper, to taste
  • 4 ounces goat cheese
  • 8 ounces lump crab meat, picked through
  • 1/4 cup Just Mayo
  • 1/2 lemon, juiced
  • 1 wedge Parmesan cheese


  1. Preheat oven to 350 F.

  2. In a medium sized skillet drizzle a little EVOO and bring up to heat over medium. Add in the green onions and jalapeno. Saute for 5 minutes. Add in the garlic and cook for another 2 minutes. Add in the kale, cook for 5 minutes or until it's wilted and cooked down. Season with salt and pepper.

  3. Melt in the goat cheese. Remove from heat and add in the crab, mayo and lemon juice. Stir to incorporate. Grate in 2-3 tbsp. of Parmesan cheese. Stir.

  4. Transfer to a small baking dish or cast iron skillet. Grate a little more Parmesan over the top. At this point you can place in the fridge and bake off right before you need it. OR place in the preheated oven and bake for 20-25 minutes or until golden brown and heated through. Lastly broil for 2-3 minutes until the top is bubbly and golden. 

    Serve hot with chips, bread or veggies. 


    Recipe Courtesy of Megan Mitchell

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