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

Spicy Crab Dip Recipe

Publisher Photo
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.
MAKES:32 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 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

Nutritional Facts

2 tablespoons dip (calculated without crackers or vegetables) equals 82 calories, 7 g fat (3 g saturated fat), 18 mg cholesterol, 133 mg sodium, 3 g carbohydrate, trace fiber, 2 g protein.

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.
Originally published as Spicy Crab Dip in Simple & Delicious September/October 2008, p31

Nutritional Facts

2 tablespoons dip (calculated without crackers or vegetables) equals 82 calories, 7 g fat (3 g saturated fat), 18 mg cholesterol, 133 mg sodium, 3 g carbohydrate, trace fiber, 2 g protein.

Full-Bodied White Wine

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

Reviews for Spicy Crab Dip

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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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.

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