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Creamy Crab Dip

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    3-1/4 cups


  • 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
  • 1 cup lump crabmeat, drained
  • 4 tablespoons minced fresh parsley, divided
  • 1/3 cup slivered almonds, toasted
  • Paprika
  • Assorted crackers


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

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Average Rating:
  • sweetster
    May 29, 2018

    this was under Hanukkah Appetizers crab is not Kosher so can't use it!!!!!!!!

  • snogle81
    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!

  • msanita
    Nov 23, 2012

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