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Baked Crab Dip
In a horseback ceremony, my grandson, Larry Lyons, married his bride, Heidi. This exquisite dip, suggested by Heidi's grandma, Phyllis Kackley, is creamy and delicious. It looks fancy, but is easy to make.
40 Servings
Prep: 15 min. Bake: 45 min.
Ingredients
1 package (8 ounces) cream cheese, softened
2 cups (16 ounces) sour cream
2 cans (6 ounces
each
) crabmeat, drained, flaked and cartilage removed
or
2 cups flaked imitation crabmeat
2 cups (8 ounces) shredded cheddar cheese
4 green onions, thinly sliced
2 round loaves (1 pound
each
) unsliced sourdough
or
Italian bread
Additional sliced green onions, optional
Assorted crackers
Directions
In a bowl, beat cream cheese until smooth. Add sour cream; mix well.
Fold in crab, cheese and onions. Cut the top third off each loaf of
bread; carefully hollow out bottoms, leaving 1-in. shells. Cube
removed bread and tops; set aside. Spoon crab mixture into bread
bowls. Place on baking sheets. Place reserved bread cubes in a
single layer around bread bowls.
Bake, uncovered, at 350° for 45-50 minutes or until the dip is
heated through. Garnish with green onions if desired. Serve with
toasted bread cubes and crackers. Yield: 5 cups.
Tip:
The bread can be filled earlier and refrigerated until 1-1/2 hours before serving. Remove from the refrigerator 30 minutes before baking.
© Taste of Home 2013
2 of 2
Baked Crab Dip
(continued)
Nutrition Facts:
1 serving (2 tablespoons) equals 100 calories, 6 g fat (4 g saturated fat), 24 mg cholesterol, 140 mg sodium, 7 g carbohydrate, trace fiber, 4 g protein.
© Taste of Home 2013