Creamy Crab Dip Recipe

4.5 2 2
Creamy Crab Dip Recipe
Creamy Crab Dip Recipe photo by Taste of Home
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Creamy Crab Dip Recipe

Read Reviews
4.5 2 2
Publisher Photo
“This irresistible dip, served warm, never fails to gather guests around the bowl with veggies and crackers in hand. It's been a staple on my appetizer table for over 20 years.” —Teri Lindquist, Gurnee, Illinois
MAKES:
13 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
13 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 garlic clove, minced
  • 2 tablespoons white wine or chicken broth
  • 2 tablespoons grated onion
  • 1 tablespoon Dijon mustard
  • 1/8 teaspoon ground nutmeg
  • 3 drops hot pepper sauce
  • 6 ounces premium crabmeat, drained
  • 4 tablespoons minced fresh parsley, divided
  • 1/3 cup slivered almonds, toasted
  • Paprika
  • Assorted crackers

Directions

In a large heavy saucepan over low heat, combine the first nine ingredients. Cook and stir until cream cheese is melted and mixture is heated through. Stir in crab and 2 tablespoons parsley; heat through.
Transfer to a serving bowl; sprinkle with almonds, paprika and remaining parsley. Serve warm with crackers. Refrigerate leftovers. Yield: 3-1/4 cups.
Originally published as Creamy Crab Dip in Country Woman December/January 2009, p26

Nutritional Facts

1/4 cup: 197 calories, 19g fat (9g saturated fat), 54mg cholesterol, 224mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 5g protein.

  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 garlic clove, minced
  • 2 tablespoons white wine or chicken broth
  • 2 tablespoons grated onion
  • 1 tablespoon Dijon mustard
  • 1/8 teaspoon ground nutmeg
  • 3 drops hot pepper sauce
  • 6 ounces premium crabmeat, drained
  • 4 tablespoons minced fresh parsley, divided
  • 1/3 cup slivered almonds, toasted
  • Paprika
  • Assorted crackers
  1. In a large heavy saucepan over low heat, combine the first nine ingredients. Cook and stir until cream cheese is melted and mixture is heated through. Stir in crab and 2 tablespoons parsley; heat through.
  2. Transfer to a serving bowl; sprinkle with almonds, paprika and remaining parsley. Serve warm with crackers. Refrigerate leftovers. Yield: 3-1/4 cups.
Originally published as Creamy Crab Dip in Country Woman December/January 2009, p26

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Reviews forCreamy Crab Dip

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MY REVIEW
snogle81 User ID: 6298091 106119
Reviewed Feb. 3, 2014

"Very tasty dip. I leave out the almonds and serve with crusty bread. It bakes up well in a crock pot, too!"

MY REVIEW
msanita User ID: 6977987 141662
Reviewed Nov. 23, 2012

"love how quick it was to make, and the creamy crab flavor was a nice treat"

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