Baked Crab Dip

Michelle Hickey


This recipe will amaze you. It can also be served as a rich side dish as well. I prefer to use it as an appetizer, however. Enjoy!

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★★★★★ 2 votes
30 Min
35 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
This crab dip is packed full of sweet lumps of crab and lots of fresh vegetables. The breadcrumbs and veggies don't overpower the dish and let the crab meat shine. You can serve this at a very casual get-together or a more formal dinner. It was very good with the Ritz crackers, but would make a delicious side too. It's very rich and very good.

Note: We used Italian breadcrumbs.


1 1/2 stick
2 c
celery - chopped
2 lb
lump crab meat
2 c
white onion - chopped
2 c
bell pepper - chopped
1 can(s)
cream of mushroom soup
2 c
seasoned breadcrumbs
1 bunch
green onions - chopped
1/4 c
fresh parsely - chopped


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1Saute onions, celery, and bell pepper in butter.

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2Add cream of mushroom soup.

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3Then add crab meat (after making sure that there are no bits of shell in the meat).

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4Add just enough bread crumbs for the thickness you prefer.

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5Add green onions and parsley.

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6Pour into 9x13 baking dish.

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7Bake 35 minutes at 350 until the top is lightly browned.

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8*Hint - I serve this with Ritz crackers. I have also served this as a rich crab dressing (side dish). It is fantastic both ways.

About this Recipe

Main Ingredient: Seafood
Regional Style: Cajun/Creole
Collection: New Year Party
Hashtags: #Seafood, #crab