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Baked Crab Dip

We enjoyed this exquisite crab dip at my grandson's wedding reception. It looks fancy but is easy to make. You can even fill the bread bowl early in the day and chill it until serving. Just remove it from the refrigerator 30 minutes before baking. —Marie Shelley, Exeter, Missouri
  • Total Time
    Prep: 15 min. Bake: 45 min.
  • Makes
    5 cups

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 2 cups sour cream
  • 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed or 2 cups flaked imitation crabmeat
  • 2 cups shredded cheddar cheese
  • 4 green onions, thinly sliced
  • 2 round loaves (1 pound each) unsliced sourdough or Italian bread
  • Additional sliced green onions, optional
  • Assorted fresh vegetables, crackers and/or toasted bread cubes

Directions

  • In a bowl, beat cream cheese until smooth. Add sour cream; mix well. Fold in crab, cheese and onions. Cut the top third off each loaf of bread; carefully hollow out bottoms, leaving 1-in. shells. Cube removed bread and tops; set aside. Spoon crab mixture into bread bowls. Place on baking sheets. Place reserved bread cubes in a single layer around bread bowls.
  • Bake, uncovered, at 350° until the dip is heated through, 45-50 minutes. Garnish with green onions if desired. Serve with assorted fresh vegetables, crackers or toasted bread cubes.
Tip: The bread can be filled earlier and refrigerated until 1-1/2 hours before serving. Remove from the refrigerator 30 minutes before baking.
Nutrition Facts
2 tablespoons: 100 calories, 6g fat (4g saturated fat), 24mg cholesterol, 140mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 4g protein.
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Reviews

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Average Rating:
  • Ariane
    Sep 8, 2020

    This was a good appetizer. It did lack a bit of flavor. I think the next time I make it I will add a package of ranch mix and top with fresh bacon crumbles. I served it both hot in the bread and had some reserves cold. My daughter enjoyed the cold dip with Triscuit crackers. I will definitely keep in rotation but alter a bit.

  • Dee
    Aug 15, 2020

    You can add 1 Tbsp of cooking sherry to elevate the taste of crabmeat. Also instead of all sour cream I used half mayonnaise and half sour cream. Always first thing to disappear at gatherings.

  • Nelle
    Jan 20, 2020

    Not having been able to find my go-to baked crab dip recipe, I tried this one. Truthfully, it lacks the wow factor, bordering on tasteless due to too much dairy product and no seasoning. I used 2 cups of sour cream as called for, but next time I’ll reduce it to one /-. I also used a 1 lb can of pasteurized Philips crab, which isn’t always easy to find and can be quite expensive, but it tasted great in this. Even with 1 lb. of crab, this recipe was quite runny. I also added a few more green onions as others have noted, a teaspoon or 2 of Low Sodium Old Bay, and a teaspoon of jalapeño pepper sauce (I like Boar’s Head). I think it’ll come just right the next time. I served it with a warm, thinly sliced loaf of French bread.

  • Greg
    Dec 13, 2019

    Cajun seasoning elevates flavor profile wonderfully, as does additional green onions.

  • Heather
    Jul 11, 2019

    I did this without the bread bowl. I added sweet onions, and being from the south, I knew this needed some seasoning! So I added some crab boil and Cajun seasoning. Made it perfect!

  • Deborah
    Mar 9, 2019

    Yum!! The only thing I added was a clove of garlic- minced. I served with sliced sour dough bagette. Soooooo good.

  • Mary
    Dec 27, 2017

    This is a new family favorite! I mixed together all the ingredients but the crab the day before. The next day I let the mixture warm up to room temp and stirred in the crab (16 oz.). I baked it in a red ceramic pie dish and served it with fresh soft pretzel logs sliced on the diagonal. I will add finely chopped red pepper next time for color.

  • DGrenig
    Aug 17, 2015

    OMG......this crab dip was awesome and very easy to fix, did not add or delete anything. I made it with 2 cups of crabmeat instead of the can crabmeat and everyone just devoured it. This will be one of my special go to appetizers from now on.

  • stirringitup
    Apr 1, 2015

    This recipe sounds wonderful. Is it just as good when you use the imitation crab meat?

  • Luckygator7
    Oct 26, 2014

    Made this for a party last night and it was a huge hit! So simple to make