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

Hot Crab Dip Recipe

Publisher Photo
I have six children and one grandchild, work full-time, and coach soccer and football. So I appreciate recipes like this one that are easy to assemble. The rich, creamy dip is a fun appetizer for holiday gatherings. —Teri Rasey, Cadillac, Michigan
TOTAL TIME: Prep: 5 min. Cook: 3 hours
MAKES:20 servings
TOTAL TIME: Prep: 5 min. Cook: 3 hours
MAKES: 20 servings

Ingredients

  • 1/2 cup milk
  • 1/3 cup salsa
  • 3 packages (8 ounces each) cream cheese, cubed
  • 2 packages (8 ounces each) imitation crabmeat, flaked
  • 1 cup thinly sliced green onions
  • 1 can (4 ounces) chopped green chilies
  • Assorted crackers

Nutritional Facts

One 1/4-cup serving (prepared with fat-free milk and reduced-fat cream cheese; calculated without crackers) equals 80 calories, 3 g fat (0 saturated fat), 23 mg cholesterol, 385 mg sodium, 5 g carbohydrate, 0 fiber, 7 g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable.

Directions

  1. In a small bowl, combine milk and salsa. Transfer to a greased 3-qt. slow cooker. Stir in cream cheese, crab, onions and chilies. Cover and cook on low for 3-4 hours, stirring every 30 minutes. Serve with crackers. Yield: about 5 cups.
Originally published as Hot Crab Dip in Quick Cooking November/December 1999, p35

Nutritional Facts

One 1/4-cup serving (prepared with fat-free milk and reduced-fat cream cheese; calculated without crackers) equals 80 calories, 3 g fat (0 saturated fat), 23 mg cholesterol, 385 mg sodium, 5 g carbohydrate, 0 fiber, 7 g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Hot Crab Dip

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 7, 2013

Pretty good, though was a little to sweet tasting. Needs a little ump. Maybe a bit of hot sauce. Will make again, though, with a bit of a touch up.

MY REVIEW
Reviewed Nov. 14, 2012

I have not made this yet but was wondering if can be made the day ahead, refrigerated, then reheated (how?) at host's home next

day?

MY REVIEW
Reviewed Feb. 15, 2012

Loved it! The little bit of "heat" from the salsa and green chilies makes it so good!

After reading the other reviews, I cut back to 2 pkg. of cream cheese & added 2 cans of tiny shrimp. I used reduced fat cream cheese and it tasted delicious.

I liked it just as well, if not better, served cold the next day with some chopped celery to give it some crunch!

MY REVIEW
Reviewed Feb. 6, 2012

Made it for the Super Bowl. It was extremely easy to make and very delicious, everyone at the party raved about it.

MY REVIEW
Reviewed Feb. 6, 2012

I loved this recipe. I added a can of tiny shrimp and it was fabulous!

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