Back to Spicy Crab Dip

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Spicy Crab Dip Recipe

Spicy Crab Dip Recipe

With cayenne pepper and hot sauce (both optional!), this delicious dip doubles up on the heat. Chock-full of crabmeat, this appetizer feels special, yet it only takes minutes to prepare. -Carol Forcum of Marion, Illinois
TOTAL TIME: Prep/Total Time: 15 min. YIELD:32 servings

Ingredients

  • 1/3 cup mayonnaise
  • 2 tablespoons dried minced onion
  • 2 tablespoons lemon juice
  • 2 tablespoons white wine or white grape juice
  • 1 tablespoon minced garlic
  • 1/2 teaspoon cayenne pepper, optional
  • 1/2 teaspoon hot pepper sauce, optional
  • 2 packages (8 ounces each) cream cheese, cubed
  • 1 pound imitation crabmeat, chopped
  • Assorted crackers or fresh vegetables

Directions

  • 1. In a food processor, combine the first eight ingredients. Cover and process until smooth. Transfer to a large microwave-safe bowl. Stir in crab; mix well.
  • 2. Cover and microwave on high for 2-3 minutes or until bubbly. Serve warm with crackers or vegetables. Yield: 4 cups.
Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts

2 tablespoon: 82 calories, 7g fat (3g saturated fat), 18mg cholesterol, 133mg sodium, 3g carbohydrate (trace sugars, trace fiber), 2g protein

Reviews for Spicy Crab Dip

Sort By :
MY REVIEW
Reviewed Jan. 1, 2016

"This was delicious as our New Year's appetizer served with a variety of crackers."

MY REVIEW
Reviewed Nov. 13, 2014

"You don't have to heat it in the microwave...it can also be served cold!"

MY REVIEW
Reviewed Dec. 15, 2013

"This was a huge hit at my party. I added pickled jalapenos for extra flavor and spice. Definitely best served warm."

MY REVIEW
Reviewed Feb. 26, 2012

"I brought this to a party, and it was the hit of the party, everyone wants the recipe."

MY REVIEW
Reviewed Feb. 25, 2012

"Great taste and simple to make, what could be better"

MY REVIEW
Reviewed Dec. 29, 2011

"I like mine with a little chopped up celery to give it crunch and color. I remember when imitation crab first came out many years ago, it was spelled with a K to differentiate it from real crabmeat in recipes. The original marketers might have spelled it that way, also."

MY REVIEW
Reviewed Jul. 20, 2011

"Imitation Crab meat adds color to this recipe. You could use 2 cans crab meat, drained and some Imitation crab meat for eye appeal."

MY REVIEW
Reviewed Mar. 8, 2011

"I love this dip on crackers. Very tasty.

I have never, ever heard of spelling imitation crap meat with a K. Where did this come from? Imitation crab, lobster, etc. are excellent foods: fat-free, very high protein, and reasonably priced. Makes a wonderful seafood salad, or when added to a tossed salad. It is, after all, real seafood."

MY REVIEW
Reviewed Mar. 7, 2011

"P.S.~The imitation crab meat was quite tasty. The recipe was just lacking. :)"

MY REVIEW
Reviewed Mar. 7, 2011

"Wasn't bad, I just wouldn't call it "Spicy" and I am a wimp. Added seasoned salt and "Tony's" spicy cajun seasoning...still a little bland. Maybe it will be better cold. Will see tomorrow."

MY REVIEW
Reviewed Mar. 7, 2011

"Canned crab meat varies from 4 to 6 oz., so one pound equivalent would be 3 to 4 cans, I would think."

MY REVIEW
Reviewed Mar. 7, 2011

"What about using canned crabmeat? How many would you use?"

MY REVIEW
Reviewed Mar. 7, 2011

"We made this recipe for the NASCAR race yesterday.Loved it. The imitation Crab we used started w/ a "C" I really like the one that didn't even try the recipe, was more concerned about the" K" in Crab."

MY REVIEW
Reviewed Mar. 7, 2011

"I personally get frustrated when people have to give their opinions on recipes' ingredients ,,, if you don't care for the ingredients used please keep it to yourself. The imitation crab is made from fish and I find it very good in recipes even though I love the real and fresh crab also."

MY REVIEW
Reviewed Mar. 7, 2011

"If you have not tried it don't knock it. I think it is great. Great flavor."

MY REVIEW
Reviewed Mar. 7, 2011

"who cares"

MY REVIEW
Reviewed Mar. 6, 2011

"Have not made this. I just wanted to point out that if the recipe calls for imitation (k) crab, it should be spelled with a "K". I personally don't like the fake stuff."

Loading Image

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.