Sheet Pan Ricotta-Crab Biscuit Ring Dip

This Ricotta Crab Dip is filled with budget-friendly canned crab, a lot of herbs and lemon to brighten up the flavour. It is baked on a sheet pan in a beautiful biscuit ring and served with colourful vegetables for a show-stopping platter! 

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Dips are one of my favourite appetizers! If I am ever at a pub, I can’t pass a good and cheesy dip. Yet, I am very conscious of how indulging those dips usually are.

At home, I try to make my dips healthier. For example, one of my favourite ways to make a healthier dip is to use cottage cheese and turn that into a delicious Cottage Cheese Dip.

Another way of making the dips healthier is to use ricotta. In fact, ricotta is one of my most used ingredients.

I feature it many times in my new cookbook, and I developed a similar recipe for my e-book that is a companion to The Ultimate One-Pan Oven Cookbook. I loved that original Biscuit Ring Dip so mush that I wanted to create another variation.

This Ricotta Crab Dip is light and delicious. There’s no cream cheese and very little mozzarella, so it is not overly cheesy but it is delicious, quite healthy and you can have a double serving. 

This Cheesy Crab Dip is filled with budget-friendly canned crab and a lot of herbs and lemon to brighten up the flavour. It is baked on a sheet pan in a beautiful biscuit ring and served with colourful vegetables for a show-stopping platter!

This Ricotta Crab Biscuit Ring Dip is great to serve for a special occasion as it could also double as a centrepiece. It is perfect for a Valentine’s Day appetizer, Mother’s Day, Birthdays, or just the end of a long week.

What are the ingredients to make Ricotta Crab Dip

There are a few main ingredients and a few seasonings which you can change and adapt to your taste and to whatever you have in your pantry:

• Ricotta
• Canned crab
• Shredded mozzarella
• Dill
• Parsley
• Lemon
• Thyme
• Seasonings: onion powder, bay seasoning, salt, pepper
• Canned Biscuits
• Vegetables 

How to make Ricotta Crab Biscuit Ring Dip

First, you need to mix up the Ricotta Crab Dip:

1. Mix the ricotta, canned and drained crab, and mozzarella well.
2. Add the lemon juice, lemon zest, herbs, and the seasonings. Mix well.

Now, time to make the beautiful Biscuit Ring for the dip:

1. Open a can of biscuits. I use Country Biscuits and it comes with 10 biscuits.
2. Cut each biscuit into 4 quarters.
3. Arrange the quartered biscuits in a beautiful ring on a small sheet pan (9×13-inch in size). This is the sheet pan that I have and I love!
4. Brush the biscuits with some oil mixed in with more spices.

Lastly, assemble this Sheet Pan Ricotta-Crab Biscuit Ring Dip:

1. Spread the Ricotta Crab Dip into the middle of the Biscuit Ring.
2. Bake until the biscuits are puffed up and golden and the crab dip is hot.
3. Tuck in the vegetables around the biscuits, garnish with chopped parsley and serve hot!

More Sheet Pan Recipes

If you like this Sheet Pan Ricotta Crab Dip then you should try more of my sheet pan recipes:

• Sheet Pan Mini Meatloaves with Vegetables
• Sheet Pan Thanksgiving Dinner for Two (turkey doesn’t need to be only for Thanksgiving)
• Sheet Pan Christmas Ham Dinner for Two (perfect for Easter dinner also)
• Sheet Pan Full Breakfast
• And, of course, buy my cookbook, The Ultimate One-Pan Oven Cookbook, it has 75 original recipes made in the oven on your sheet pan, dutch oven, and more.

Ingredients and variations for Ricotta Crab Dip

• Ricotta
  • I use smooth ricotta, the one that you can eat with a spoon, not the one that you can slice.
  • You can rinse cottage cheese, drain it, and then process in a food processor until smooth as an alternative.
  • Cream cheese: you can use half ricotta and half cream cheese for a creamier dip.
  • If you prefer an ultra cheesy crab dip, then try Crab and Artichoke Dip with 4 Cheeses from Striped Spatula
• Canned Crab
  • I used one can of crab meat to make this dip fancy, yet affordable.
  • You can use two cans of crab meat if you’d like.
  • You can also use lump crab meat that comes in containers and can usually be found in a fish department at your grocery store. This will make for a delectable and delicious Crab Dip!
• Mozzarella
  • I wanted to use a melty white cheese that will not overpower the dip flavour, so I used mozzarella.
  • Feel free to add parmesan or your favourite shredded white cheese.
  • You can add cheddar cheese as well but it’ll change the colour of the Ricotta Crab Dip and it can also overpower the light ricotta and crab.
  • Feel free to add more cheese for a cheesier dip.
• Herbs
  • I love dill with seafood, so I use that as well as parsley.
  • You can use parsley only or dill only.
  • You can use dry herbs as well, use 1 teaspoon of dried herbs for each tablespoon of fresh chopped herbs.
• Seasonings
  • If you’ve cooked from my recipes before then you know I don’t use a lot of salt, feel free to add more salt to taste.
  • Old Bay seasoning is very traditional with seafood, so I use it also. Feel free to use more to taste as well.
  • Onion powder is very subtle and can be omitted or replaced with garlic powder if you’d like.
• Lemon
  • I wouldn’t omit the lemon here. It adds a wonderful acidity and brightness to the Ricotta Crab Dip.
  • Make sure to use a fine microplane grater when you zest the lemon.
• Canned Biscuits
  • I only recently started using canned biscuits and I don’t use them too often but in this case they are absolutely perfect. No need to make your own and this beautiful biscuit ring comes together really fast!
  • Use your favourite canned biscuits. There are different kinds, some are flakier, some are doughy. Use whatever kind you like.
  • Brush with oil and spices. Alternatively, use melted butter and spices.
• Vegetables
  • Use whatever vegetables you like to use for dip
    • Cucumbers
    • Peppers
    • Carrots
    • Cherry tomatoes
    • Radishes
    • Broccoli
    • Green beans
    • Cauliflower
    • Celery

Don’t forget to watch the video to see how easy it is to make this delicious appetizer!

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5 from 2 votes

Ricotta Crab Dip

This Healthy Ricotta Crab Dip is filled with budget-friendly canned crab, herbs and lemon. It is baked on a sheet pan in a beautiful biscuit ring and served with colourful vegetables for a show-stopping platter! Great for Valentine's Day or Mother's Day appetizer | imagelicious.com 

Course Appetizer

Cuisine American

Keyword appetizer, dip, sheet pan

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 10 servings

Calories 293kcal

Author Julia

Ingredients

Ricotta Crab Dip

• 1 tub ricotta (300 g)
• 1 can crab meat (drained) (120 g)
• 1 cup shredded mozzarella
• 1 lemon (juice and zest)
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon Old Bay seasoning
• 1 tablespoon fresh parsley (chopped)
• 1 tablespoon fresh dill (chopped)
• 1 teaspoon fresh thyme leaves

Biscuit Ring

• 1 can country biscuits
• 1 tablespoon olive oil
• 1/4 teaspoon Old Bay seasoning
• 1/4 teaspoon onion powder
• 1/4 teaspoon pepper
• 1/2 tablespoon fresh parsley (chopped)
• Oil to brush the sheet pan
• Fresh vegetables for serving

US Customary - Metric

Instructions

• Preheat the oven to 400 F.

Make Ricotta Crab Dip

• In a big bowl, combine all the ingredients and mix well.

Make Biscuit Ring

• Open the can of biscuits and separate each biscuit.
• Cut each biscuit into quarters.
• Brush a 9x13-inch sheet pan lightly with oil. You can use an oil spray as well.
• Arrange the cut up biscuits in a ring on the sheet pan. The ring should be big enough to hold the dip.
• In a small bowl, mix the olive oil and all the seasoning for the biscuits.
• Brush the biscuit ring with the seasoned olive oil.

Assemble Sheet Pan Ricotta Crab Biscuit Ring Dip

• Transfer the Ricotta Crab Dip inside the biscuit ring and spread evenly.
• Bake in the fully preheated oven for 15-20 minutes until the biscuits are golden brown and baked through.
• Arrange cut up vegetables around the biscuits for dipping, sprinkle with more chopped parsley and serve hot.

Video

Notes

This is a very light dip, for a cheesier version:

• use half ricotta and half cream cheese
• use mozzarella and add another 1/2 to 1 cup of parmesan cheese
• add more canned crab if you'd like a more pronounced crab flavour

Nutrition

Calories: 293kcal | Carbohydrates: 25g | Protein: 11g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 644mg | Potassium: 198mg | Sugar: 2g | Vitamin A: 300IU | Vitamin C: 7.3mg | Calcium: 170mg | Iron: 1.9mg

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