Print Options

Back to Creamy Crab Dip >

Include these items:

Taste of Home Logo

Creamy Crab Dip

Creamy Crab Dip
“This irresistible dip, served warm, never fails to gather guests around the bowl with veggies and crackers in hand. It's been a staple on my appetizer table for over 20 years.” —Teri Lindquist, Gurnee, Illinois
13 ServingsPrep/Total Time: 25 min.

Ingredients

  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 garlic clove, minced
  • 2 tablespoons white wine or chicken broth
  • 2 tablespoons grated onion
  • 1 tablespoon Dijon mustard
  • 1/8 teaspoon ground nutmeg
  • 3 drops hot pepper sauce
  • 1 cup lump crabmeat, drained
  • 4 tablespoons minced fresh parsley, divided
  • 1/3 cup slivered almonds, toasted
  • Paprika
  • Assorted crackers

Directions

  • In a large heavy saucepan over low heat, combine the first nine
  • ingredients. Cook and stir until cream cheese is melted and mixture
  • is heated through. Stir in crab and 2 tablespoons parsley; heat
  • through.
  • Transfer to a serving bowl; sprinkle with almonds, paprika and
  • remaining parsley. Serve warm with crackers. Refrigerate leftovers.
  • Yield: 3-1/4 cups.
© Taste of Home 2012

2 of 2

Creamy Crab Dip (continued)

Nutrition Facts: 1/4 cup (calculated without crackers) equals 197 calories, 19 g fat (9 g saturated fat), 54 mg cholesterol, 224 mg sodium, 3 g carbohydrate, trace fiber, 5 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2012