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Chesapeake Crab Dip Recipe
Chesapeake Crab Dip Recipe photo by Taste of Home

Chesapeake Crab Dip Recipe

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Our school is a Maryland Green School, and many our students work to improve the health of our local treasure, The Chesapeake Bay. This recipe reminds me of the importance of a healthy Bay. Crab stars in this rich, creamy dip.—Carol Brzezinski, Marriottsville, Maryland
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 12 servings

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup (8 ounces) sour cream
  • 1 tablespoon lemon juice
  • 1 teaspoon ground mustard
  • 1 teaspoon seafood seasoning
  • 1/8 teaspoon garlic salt
  • 3 cans (6 ounces each) lump crabmeat, drained
  • 1/2 cup shredded cheddar cheese
  • 1/8 teaspoon paprika
  • Assorted crackers

Nutritional Facts

3 tablespoons dip (calculated without the crackers) equals 166 calories, 12 g fat (8 g saturated fat), 77 mg cholesterol, 307 mg sodium, 2 g carbohydrate, trace fiber, 12 g protein.

Directions

  1. In a large bowl, combine the cream cheese, sour cream, lemon juice, mustard, seafood seasoning and garlic salt. Fold in crab. Transfer to a greased 9-in. pie plate. Sprinkle with cheese and paprika.
  2. Bake at 325° for 20-25 minutes or until bubbly. Serve warm with crackers. Refrigerate leftovers. Yield: 2-1/4 cups.
Originally published as Chesapeake Crab Dip in Summer Appetizers 2012 2012

Nutritional Facts

3 tablespoons dip (calculated without the crackers) equals 166 calories, 12 g fat (8 g saturated fat), 77 mg cholesterol, 307 mg sodium, 2 g carbohydrate, trace fiber, 12 g protein.

Reviews for Chesapeake Crab Dip

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 10, 2014

As a lover of crab, this recipe caught my eye. I was looking for an easy appetizer to make for a dinner party. I made it according to the directions and it was a big hit! Everyone loved the cheesy flavor.

MY REVIEW
Reviewed Jan. 1, 2014

Made this for New Years Eve party. Great taste and creamy texture. I used 2 cans of crab and a cup of chopped shrimp... lots of yummmms!

MY REVIEW
Reviewed Dec. 29, 2013

Delicious!

MY REVIEW
Reviewed Dec. 28, 2013

Thank you thank you thank you... Little pot of gold!

MY REVIEW
Reviewed Dec. 26, 2013

Since we have already gone way over budget this holiday season, I will substitute 1 1/4 lbs of chopped fresh shrimp. Our shrimp guy is on the corner every Thursday with 24 to 36 hour fresh from his boat in the Gulf at $5.00 per lbs. I think I am safe that this will also turn out great.

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