Hot and Creamy Crab Dip

Hot and Creamy Crab Dip

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A creamy crab dip featuring crabmeat, which is ideal for dipping chips, breadsticks or vegetable crudités. You could also serve this with a baked potato. I like it with sour cream flavor Pringles.


  • 1 lb (1/2 kg) flaked cooked crabmeat
  • 1/2 lb (1/4 kg) softened cream cheese
  • 1/4 cup (25g) grated parmesan
  • 1/8 teaspoon Cayenne pepper
  • 3 tablespoons sour cream
  • Hot sauce, to taste
  • 1 minced garlic clove
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons prepared horseradish
  • Salt, to taste
  • Baguette slices or crackers, to serve


  1. Preheat the oven to 350 degrees F.
  2. Combine the cream cheese and sour cream until smooth.
  3. Stir in the horseradish, garlic, lemon juice, hot sauce, parmesan, cayenne and salt.
  4. Fold in the crabmeat.
  5. Put the crab dip in an ungreased 2-cup baking dish.
  6. Cook for about 22 minutes or until the top is bubbly and beginning to brown.
  7. Serve with baguette slices or crackers.


  • Use fresh or canned crab – canned crab must be thoroughly drained.
  • Add a few drops of hot sauce if you like, or omit it for a milder tasting dip.
  • Use freshly squeezed lemon juice for a fresh flavor, and fresh-grated parmesan for the best result.


Keywords: creamy crab dip, best crab dip, easy crab dip, crab dip recipe, dipping sauce with crab