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Baked Crab Dip

Total Time

Prep: 15 min. Bake: 45 min.

Makes

5 cups

Updated: Dec. 06, 2022
We enjoyed this exquisite dip at my grandson's wedding reception. It looks fancy but is easy to make. You can even make this crab dip recipe ahead of time by filling the bread bowl early in the day and chilling it until serving. Just remove it from the refrigerator 30 minutes before baking. —Marie Shelley, Exeter, Missouri
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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

  1. 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.
  2. 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 and/or toasted bread cubes.
Crab Dip Tips

Can you bake crab dip in a dish instead of a bread bowl?

Yes! You can bake crab dip in a dish instead of a bread bowl. Just be sure to grease the dish before adding the dip, and bake it at the same temperature for the same amount of time.

How can you make this crab dip recipe your own?

Instead of canned or imitation crab, you can use fresh crab meat. To make this crab dip a bit spicier, stir in a can of diced green chiles or add a few dashes of hot sauce. Or, replace the cheddar cheese with mozzarella. If you're feeling ambitious, try your hand at a homemade bread bowl instead of a store-bought round loaf.

Can you make this crab dip recipe ahead of time?

The bread can be filled earlier and refrigerated for up to 1-1/2 hours; just be sure to remove from the refrigerator 30 minutes before baking. If you're not baking the crab dip in the bread bowl, you can make the dip a few hours before serving and refrigerate until ready to bake. If you liked this recipe, try other recipes to make in a bread bowl and even more crab recipes.

Julie Schnittka, Taste of Home Senior Editor

Nutrition Facts

2 tablespoons: 100 calories, 6g fat (4g saturated fat), 24mg cholesterol, 140mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 4g protein.