Back to Baked Crab Dip

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Baked Crab Dip Recipe

Baked Crab Dip Recipe

We enjoyed this exquisite 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. YIELD:40 servings

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 2 cups (16 ounces) 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

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° for 45-50 minutes or until the dip is heated through. Garnish with green onions if desired. Can be served with assorted fresh vegetables or crackers or toasted bread cubes. Yield: 5 cups.

Recipe Note

Tip: The bread can be filled earlier and refrigerated until 1-1/2 hours before serving. Remove from the refrigerator 30 minutes before baking.

Nutritional Facts

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

Reviews for Baked Crab Dip

Sort By :

Average Rating
MY REVIEW
Mary
Reviewed 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."

MY REVIEW
DGrenig
Reviewed 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."

MY REVIEW
stirringitup
Reviewed Apr. 1, 2015

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

MY REVIEW
Luckygator7
Reviewed Oct. 26, 2014

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

MY REVIEW
Habsfan8728
Reviewed Mar. 10, 2014

"Loved it, easy to make, easier to eat!"

MY REVIEW
darcidaniel
Reviewed Aug. 31, 2013

"Very best crab dip EVER!"

MY REVIEW
sweetgrannyk
Reviewed Mar. 19, 2013

"it was great andi would make again"

MY REVIEW
ljpen2012
Reviewed Dec. 27, 2012

"This was a huge hit at the party..people that did not like crab wanted the recipe to this..was so good.. my husband asked for me to make again...what a hit.."

MY REVIEW
msanita
Reviewed Nov. 23, 2012

"I make this every year for our Christmas eve party.. love it"

MY REVIEW
jonesmr11
Reviewed Sep. 4, 2012

"I am used to making Paula Deen's Hot Crab Dip recipe. I thought I'd try something different for a change. This was not very good. I was surprised too, because it sounds wonderful, but we were very disappointed."

Loading Image