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Baked Crab Dip

 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 ServingsPrep: 15 min. Bake: 45 min.


  • 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


  • 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.

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Baked Crab Dip (continued)

Nutritional 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.