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:

333 calories

Dietary restrictions:

High Fiber Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Alcohol Free

Daily value:



  • Fat 164g 252%
  • Carbs 163g 54%
  • Saturated 89g 447%
  • Fiber 64g 258%
  • Trans 0g
  • Sugars 44g
  • Monounsaturated 41g
  • Polyunsaturated 9g
  • Protein 144g 287%
  • Cholesterol 1,049mg 350%
  • Sodium 5,371mg 224%
  • Calcium 1,286mg 129%
  • Magnesium 449mg 112%
  • Potassium 4,415mg 126%
  • Iron 20mg 109%
  • Zinc 27mg 180%
  • Phosphorus 2,159mg 308%
  • Vitamin A 1,691µg 188%
  • Vitamin C 296mg 493%
  • Thiamin (B1) 1mg 48%
  • Riboflavin (B2) 2mg 95%
  • Niacin (B3) 21mg 107%
  • Vitamin B6 2mg 88%
  • Folic Acid (B9) 539µg 135%
  • Vitamin B12 20µg 334%
  • Vitamin D 3µg 1%
  • Vitamin E 18mg 89%
  • Vitamin K 22µg 27%
See detailed nutritional info Have a question about nutritional data? Let us know.
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