Louisiana Crab Dip Recipe

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When friends visit from other parts of the country, I treat them to a Cajun-style Christmas. This flavor-packed seafood dip gives them a delicious taste of the Bayou State.
TOTAL TIME: Prep: 5 min. Bake: 30 min.
MAKES:24 servings
TOTAL TIME: Prep: 5 min. Bake: 30 min.
MAKES: 24 servings


  • 2 packages (8 ounces each) cream cheese, softened
  • 2 tablespoons prepared horseradish, drained
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon hot pepper sauce
  • 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • 1 medium onion, chopped
  • 1 tablespoon dry bread crumbs
  • 1/8 teaspoon paprika
  • Assorted crackers

Nutritional Facts

2 tablespoons: 45 calories, 3g fat (2g saturated fat), 17mg cholesterol, 63mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 2g protein.


  1. In a bowl, combine the cream cheese, horseradish, Worcestershire and hot pepper sauce; mix well. Stir in crab and onion. Spoon into a greased 1-qt. baking dish. Toss bread crumbs with paprika; sprinkle over top. Bake, uncovered, at 350° for 30-35 minutes or until edges are bubbly. Serve warm with crackers. Yield: 3 cups.
Originally published as Louisiana Crab Dip in Country Woman Christmas Annual 2002, p23

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cdnewton User ID: 4307621 43206
Reviewed Aug. 24, 2013

"Very good flavors. My sister-in-law is from Louisianna and I used the fresh crab meat from the fish market. Wonderful flavors. I could eat with a spoon!"

cdnewton User ID: 4307621 43003
Reviewed Aug. 24, 2013

"very tasty dip. To make for our family, I used the crabmeat from the fish market. Again, very good flavor."

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