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Seafood Dip Recipe
Seafood Dip Recipe photo by Taste of Home

Seafood Dip Recipe

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4.5 2
Publisher Photo
I got this recipe from my sister-in-law, who's an excellent cook. She makes this dip every Christmas Eve for our annual "appetizer meal." —Marilyn Dick, Centralia, Missouri
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 6-8 servings

Ingredients

  • 1 cup (6 ounces) flaked imitation crabmeat
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup cream cheese, softened
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup sliced green onion
  • 1 teaspoon lemon juice
  • 1/4 teaspoon Worcestershire sauce
  • 1/8 teaspoon garlic powder
  • 1/4 cup bread crumbs

Nutritional Facts

1 serving (1/4 cup) equals 161 calories, 12 g fat (5 g saturated fat), 27 mg cholesterol, 301 mg sodium, 6 g carbohydrate, trace fiber, 6 g protein.

Directions

  1. In a large bowl, mix the first 10 ingredients until smooth. Spread in a 9-in. pie plate. Sprinkle with bread crumbs.
  2. Cover and bake at 350° for 20 minutes or until bubbly. Uncover and bake 5 minutes more. Serve with crackers, celery sticks or other raw vegetables. Yield: 6-8 servings.
Originally published as Seafood Dip in Taste of Home December/January 1994, p64

Nutritional Facts

1 serving (1/4 cup) equals 161 calories, 12 g fat (5 g saturated fat), 27 mg cholesterol, 301 mg sodium, 6 g carbohydrate, trace fiber, 6 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Seafood Dip

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 26, 2014

"Took this dip to a Christmas potluck yesterday. I doubled the recipe, used real crab and an equal amount of tiny shrimp and added just a bit of lemon zest because my family loves the taste of lemon with seafood. The dip was a big hit and pretty much stole the show! Thanks for sharing it."

MY REVIEW
Reviewed Dec. 12, 2014

"This is best served cold with no baking."

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