Hot crab dip

Lynnda Cloutier


this dip is best eaten warm, so bake it just before serving. Both fresh and pasteurized crabmeat will work well in this recipe but don't use canned crabmeat. Serve with toast points for your favorite crackers. To make ahead, the unbaked dip can be wrap tightly in plastic wrap and refrigerated for up to one day; microwave on high until bubbling around edges, 1 to 2 minutes and stir before baking.Source: from an old library book

★★★★★ 2 votes


two packages cream cheese, softened, cut into 1 inch chunks, 8 ounces each
1/4 cup milk
3 tablespoons juice from one lemon
2 tablespoons minced onion
2 teaspoons worcestershire sauce
2 teaspoons dijon mustard
1 1/2 teaspoons old bay seasoning
1 teaspoon hot sauce
1 pound crabmeat, picked over for shells
2 tablespoons minced fresh parsley


1adjust oven rack to middle position and heat oven to 475°. Grease a shallow 2 quart casserole or baking dish.
2Whisk cream cheese, milk, lemon juice, onion, Worcestershire, mustard, old Bay, and hot sauce together in a large bowl until smooth. Gently fold in crabmeat with rubber spatula.
3Transfer mixture to prepared baking dish and smooth the top. Bake until browned and bubbly, 20 to 25 minutes. Sprinkle with parsley and serve. Serves 12

About this Recipe

Course/Dish: Seafood Appetizers