Best Crab Dip
Many thanks to Bonnie for sharing her photo of the finished product.
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This is a great as a dip, we actually made it the focus of our main meal. I served this with multi-grain gluten-free crackers, onion crackers, toasted French baguettes and celery sticks. It is hard to stop eating it once you start!
This is not your regular boring dip. Fresh, satisfying, light and creamy, I think it would be welcome with almost any cuisine. I would recommend draining the crab meat very well so the mixture remains thick.
- 1 can(s)
- cream of mushroom soup - do not dilute
- 8 oz
- cream cheese - not the spreadable kind
- 1 c
- real mayonnaise - no substitutions
- 1 c
- finely chopped celery
- 3/4 c
- finely chopped red onion *see notes
- 12 oz
- cooked crab *see notes
- cracker of your choice
I have made this so many times I can't even tell you! I have used many different brands of soup and I can tell you the name brand is the only way to go.
I have also made this with other than real mayonnaise and it does not taste right. Using real mayonnaise is a critical choice with this dip.
The amount of onion and crab are up to you.
We prefer a nice strong onion flavor, but if you don't please feel free to reduce the amount of onion.
I prefer the flavor of red onion in this recipe, but I have used scallions and they weren't too bad.
Now for the crab. I only use real fresh crab and I use a lot of it because it is so danged good.
I've made this with canned crab before and it's ok but just doesn't pack the same punch as fresh crab.
The amount you use is - once again - up to you and your taste.
And one more note ... this is also extremely yummy if you add some shrimp to it!
I hope you enjoy this timeless dish.