Virginia Crab Dip

Virginia Crab Dip Recipe

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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

How to Make Virginia Crab Dip


  • 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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About Virginia Crab Dip