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Crab-Egg Cracker Spread

This chunky spread always disappears in a twinkling at holiday gatherings. With plenty of crabmeat, hard-cooked eggs and a touch of hot sauce, its hearty kick goes great with crackers, chips or veggies. It was one of my father's very favorite appetizers. -Peggy West Geaorgetown, Delaware
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    2-1/2 cups


  • 1/3 cup mayonnaise
  • 1/3 cup chili sauce
  • 1 tablespoon prepared horseradish
  • 1 garlic clove, minced
  • 1/2 teaspoon prepared mustard
  • 1/4 to 1/2 teaspoon hot pepper sauce
  • 1/2 teaspoon salt
  • 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed or 1-1/2 cups flaked fresh or 1-1/2 cups frozen crabmeat
  • 2 hard-boiled large eggs, finely chopped
  • Assorted crackers


  • In a large bowl, combine the first seven ingredients. Stir in the crab and eggs. Cover and refrigerate for at least 2 hours. Serve with crackers.
Nutrition Facts
1/4 cup: 112 calories, 7g fat (1g saturated fat), 75mg cholesterol, 415mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 8g protein.

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  • gunslinger
    Mar 11, 2015

    Very tasty chunky spread for crackers. It would also make a good seafood sandwich spread!I used the imitation crabmeat and it worked fine.

  • katlaydee3
    Jan 6, 2010

    No comment left