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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.


  • 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


  • 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.

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Creamy Crab Dip (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.