Baked Crab Dip Recipe
- 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
- Keebler® Toasteds® 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.
Reviews for Baked Crab Dip(15)
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Very best crab dip EVER!
it was great andi would make again
This was a huge hit at the party..people that did not like crab wanted the recipe to this..was so good.. my husband asked for me to make again...what a hit..
I make this every year for our Christmas eve party.. love it
I am used to making Paula Deen's Hot Crab Dip recipe. I thought I'd try something different for a change. This was not very good. I was surprised too, because it sounds wonderful, but we were very disappointed.
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