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Creamy Crab Dip Recipe

Creamy Crab Dip Recipe

“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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:13 servings


  • 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


  • 1. 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.
  • 2. Transfer to a serving bowl; sprinkle with almonds, paprika and remaining parsley. Serve warm with crackers. Refrigerate leftovers. Yield: 3-1/4 cups.

Nutritional 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.

Reviews for Creamy Crab Dip

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Reviewed Feb. 3, 2014

"Very tasty dip. I leave out the almonds and serve with crusty bread. It bakes up well in a crock pot, too!"

Reviewed Nov. 23, 2012

"love how quick it was to make, and the creamy crab flavor was a nice treat"

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.