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

Warm Crab Dip Recipe

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Maryland’s Chesapeake Bay is known for crabs, and they’re a big favorite of ours. When fresh crabmeat is available, we’ll use it in this dip, but canned works just as well. This appetizer is nice for any holiday or gathering.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:9 servings
Quick Contest Winning Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 9 servings


  • 1 package (8 ounces) cream cheese, cubed
  • 1/2 cup mayonnaise
  • 1 tablespoon lemon juice
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon sherry, optional
  • 2 cans (6 ounces each) lump crabmeat, drained
  • 1 tablespoon chopped green onion
  • Assorted crackers or baked pita chips

Nutritional Facts

1 serving (1/4 cup) equals 197 calories, 19 g fat (7 g saturated fat), 49 mg cholesterol, 217 mg sodium, 1 g carbohydrate, trace fiber, 6 g protein.


  1. In a large heavy saucepan, heat the cream cheese, mayonnaise, lemon juice, Worcestershire sauce and sherry if desired over low heat, stirring often. Stir in crab and onion; heat through. Serve warm with crackers. Yield: 2-1/4 cups.
Originally published as Warm Crab Dip in Country August/September 2006, p49

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Reviewed Apr. 9, 2015

"I have made this many times and every time I always get good feedback."

Reviewed Sep. 21, 2013

"Boring. Not a terrible dip, but there are lots better."

Reviewed Feb. 21, 2011

"This was good but a little bland....My husband and I added some Hot sauce and shreaded parmesean cheese. This gave it just the right flavoring."

Reviewed Feb. 13, 2010

"nice taste, but we added a tsp of Old Bay, and a 1/4 cup of shredded parmesan to give it a little more flavor, it was great"

Reviewed Dec. 26, 2009

"This was very tasty. Will definately make again."

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