Virginia Crab Dip Recipe

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Virginia Crab Dip

Linda Ashby


This is a special hot crab dip. I obtained the recipe from a wedding caterer at a beautiful Chesapeake Bay Wedding.
Never substitute claw or backfin and you will always have a hit! Everyone wants this recipe, It is best served with a crispy toast point or plain bagel chips , or crackers.
I like to serve it in a chafing dish over a sterno flame to keep warm.

★★★★★ 1 vote
12-15 as an appetizer
10 Min
30 Min


1 lb
fresh lump crabmeat (phillips in a can from costco)
1 pkg
philadelphia real cream cheese (not fat free)
1 c
real sour cream (8 oz) (not fat free)
1 tsp
worcestershire sauce
1 tsp
lemon juice, fresh
1 pkg
dry italian good seasons salad dressing mix


1In a large bowl open the 8 oz package of cream cheese and let soften at room temp. set aside
2After cream cheese is soft, add the sour cream, and seasoning packette, gently fold in the can of drained crabmeat, last add the lemon juice and worcestershire sauce. Mix well.
3Turn into a 1 qt casserole dish and microwave on medium to low power for 10 min , stopping to stir until heated through. Once warmed can be added to a chafing dish or may be held in a warm oven till ready to serve, This is best served hot .
4Serve crackers or dry chunks of crusty french bread for dipping.

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