Creamy Crab Dip with Jicama Spears Recipe



For the crab dip:

  • Two 8-ounce packages cream cheese, softened
  • 1 ¼ pounds lump crabmeat, drained and picked over to remove any shell pieces, then shredded
  • 4 tablespoons grated onion
  • 1 tablespoon prepared horseradish
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons lemon juice
  • 1 ½ teaspoons Tabasco sauce, or to taste
  • 1 garlic clove, finely minced
  • 1 teaspoon ground cumin
  • ¼ teaspoon white pepper

For the jicama:

*Note: We found the easiest way to pare the jicama was to cut it in half crosswise, then set one half cut-side down on a cutting board and slice down, cutting deep to get through the thick skin. Repeat in strips, working around the outside of the vegetable.

We first served this dip at our very first New Year’s Eve party in New York City, and it was an instant hit. It has since become a cocktail party staple.

 If you don’t want to use lump crabmeat in the recipe, we have also successfully substituted in high-quality canned crabmeat.

Perfect to serve at a risky-business themed party.

Adapted from Lauren Purcell and Anne Purcell Grissinger's "Cocktail Parties, Straight Up!"


For the crab dip:

Beat the cream cheese in a large bowl with an electric mixer until creamy. Stir in the crabmeat, then the rest of the ingredients. Microwave the dip in the bowl for about a minute, or until heated through. Stir again.

For the jicama:

Cut the pared jicama into square-sided spears about ½-inch wide. In a bowl, toss them with enough lime juice to liberally coat. Drain on paper towels or use a paper towel to blot off excess juice, and then sprinkle liberally with cumin.

Put the jicama on a serving plate and serve the dip alongside. You can also serve the dip in the optional hollowed-out round of bread. Cut a round top out of the bread and hollow out the inside. Cut the removed bread into chunks, and drizzle with olive oil and sprinkle with salt. Toss the chunks to coat, and then bake in a 350 degree oven until toasted. Serve the toasted cubes alongside the jicama for serving (just remember to include a knife or spoon, as the cubes don’t dip as nicely as the jicama).


Calories per serving:

295 calories

Dietary restrictions:

Low Carb Sugar Conscious, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Alcohol Free

Daily value:



  • Fat 163g 251%
  • Carbs 92g 31%
  • Saturated 89g 446%
  • Fiber 25g 101%
  • Trans 0g
  • Sugars 30g
  • Monounsaturated 41g
  • Polyunsaturated 9g
  • Protein 138g 276%
  • Cholesterol 1,049mg 350%
  • Sodium 5,339mg 222%
  • Calcium 1,190mg 119%
  • Magnesium 353mg 88%
  • Potassium 3,215mg 92%
  • Iron 15mg 82%
  • Zinc 26mg 171%
  • Phosphorus 2,015mg 288%
  • Vitamin A 1,683µg 187%
  • Vitamin C 134mg 224%
  • Thiamin (B1) 1mg 37%
  • Riboflavin (B2) 1mg 82%
  • Niacin (B3) 20mg 99%
  • Vitamin B6 1mg 71%
  • Folic Acid (B9) 443µg 111%
  • Vitamin B12 20µg 334%
  • Vitamin D 3µg 1%
  • Vitamin E 14mg 71%
  • Vitamin K 19µg 24%
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