Drunken Goat Cheese Crab Dip

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Drunken Goat Cheese Crab Dip is a delightful addition to any appetizer spread. Serve warm with bread or pita chips. Its a really delicious treat. the addition of the goat cheese really makes a big difference from the conventional crab dips. You can make this ahead of time and keep it in the fridge, unbaked, until you’re ready to bake and serve. You might think the name of this recipe — sounds like something you shouldn’t eat, but fear not! Though it has an unusual name, it’s just as delicious as any cheese dip out there.

If you’re planning on throwing an appetizer party to entertain family and friends, look no further than this drunken goat cheese crab dip recipe. Drunken Goat Cheese Crab Dip takes only 30 minutes to prepare, but it tastes like you spent all day in the kitchen! Serve with your favorite bread or pita chips.

For your next holiday get-together, serve Goat Cheese Crab Dip alongside pita chips or crusty bread. Not only is it delicious, but because goat cheese has a low fat content, you can feel better about enjoying multiple servings of the appetizer. Let this Goat Cheese Crab Dip be your next go-to party appetizer and watch as people go back for seconds.

Serve this with some crusty French Bread, Cheesy Garlic Bread or homemade Ciabatta Bread. Add in a garden fresh salad and what a perfect meal.

Not what you are looking for? Try these other amazing Appetizer recipes:


Drunken Goat Cheese Crab Dip

Get this all-star, easy-to-follow Drunken Goat Cheese Crab Dip recipe from Patrick and Gina Neely.

  • Author: Patrick and Gina Neely
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45


Units Scale
  • 2 tablespoons butter
  • 1 shallot, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 cup half-and-half
  • 8 ounces reduced-fat cream cheese, cubed, at room temperature
  • 8 ounces grated drunken goat cheese
  • 1 pound claw crabmeat, picked through for shells and cartilage
  • 1/4 cup chopped fresh parsley
  • 1/4 cup panko breadcrumbs
  • 1/2 teaspoon paprika
  • Whole-wheat pita chips, for serving


  1. Preheat the oven to 350 degrees F.
  2. Melt the butter over medium-high heat in a large skillet. Once foaming, add the shallots and cook until softened, 3 to 4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the half-and-half and bring to a simmer. Whisk in the cream cheese in increments. Once incorporated and smooth, add all but 1/4 cup of the goat cheese in handfuls and whisk until melted. Remove from the heat and stir in the crabmeat and 2 tablespoons of the chopped parsley. Pour into a 1 1/2-quart casserole dish.
  3. Mix together the panko, remaining 1/4 cup grated cheese, remaining 2 tablespoons parsley and the paprika in a small bowl. Sprinkle the top of the dip with the mixture. Bake until bubbly and hot, 20 minutes. Serve with whole wheat pita chips.


  • Serving Size: 6
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