Real Recipes From Real Home Cooks ®

crab dip

(1 rating)
Blue Ribbon Recipe by
Laura Sjostrand
Saint Cloud, MN

I had a hot crab dip in Virginia and loved it. Here is my recipe. Double the recipe for more than 6 people. You can also use a can of white crab meat instead of a packet of crab. Crab directly from crab legs will work of course. Also, please do not use imitation crab.

Blue Ribbon Recipe

Rich and savory, we couldn't stop eating this crab dip. It's creamy and cheesy with crab throughout. Super easy to make, serve with pita chips, celery, or a buttery cracker for a wonderful appetizer. This is on the saltier side, though. If needed, slightly cut back on the garlic salt and onion salt. It will still be delicious!

— The Test Kitchen @kitchencrew
(1 rating)
yield 4 -6
prep time 5 Min
cook time 25 Min
method Bake

Ingredients For crab dip

  • 1/4 tsp
    garlic salt
  • 1/4 tsp
    garlic powder
  • 1/4 tsp
    onion salt
  • 1/4 c
    sour cream
  • 1/4 c
  • 2/3 c
    shredded cheddar cheese
  • 3 Tbsp
    shredded Parmesan cheese
  • 1/4 tsp
    lemon pepper
  • 1 pkg
    Chicken of the Sea premium crab meat (3.54 oz)
  • chopped parsley or green onion for garnish, optional
  • crackers or bread, for serving

How To Make crab dip

  • Ingredients combined in a bowl.
    Preheat oven to 350 degrees F. Mix all ingredients in a small bowl.
  • Dip poured into a casserole dish and baking.
    Transfer mixture to a casserole dish and bake about 20 - 25 minutes.
  • Crab Dip scooped into a small bowl with crackers.
    Garnish with parsley or green onion, if you like. Spread on chunks of sourdough, focaccia, or French bread. Serve with crackers or put in a bread bowl and serve with extra bread.