Hot Crab Cream Cheese Dip Recipe

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This dip is perfectly elegant for special occasions. Eight ounces imitation crab can be substituted for the canned crab.—Karen Buchholz, Sitka, Alaska
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6-8 servings


  • 2 cans (6 ounces each) lump crabmeat, drained
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 small onion, finely chopped
  • 1 tablespoon prepared horseradish
  • 2 dashes Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup slivered almonds
  • Assorted crackers

Nutritional Facts

2 tablespoons: 149 calories, 12g fat (6g saturated fat), 50mg cholesterol, 309mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 8g protein.


  1. In a large bowl, combine the first seven ingredients. Spread in a 1-qt. baking dish. Sprinkle with almonds. Bake at 350° for 10-15 minutes or until mixture bubbles. Serve with crackers. Yield: 6-8 servings.
Originally published as Hot Crab Dip in Complete Guide to Country Cooking Cookbook 1998, p25

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stuff1sis19joe6 User ID: 1868993 161440
Reviewed Dec. 27, 2010

"I took it to a party and everyone raved about it. I did haven't almonds so I used pecan pieces."

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