Hot Crab Dip Recipe

Hot Crab Dip Recipe
Staff Writer
Hot Crab Dip Recipe
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Hot Crab Dip Recipe

This crab dip couldn't be any easier — or delicious! It's made with canned crab meat, but you can always substitute for fresh lump crab. The lemon juice and fresh green onions add a touch of brightness to this dish. Serve with some crusty bread or some crackers for a creamy dip appetizer.

4
Servings
29
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 6-ounce can crab meat, drained, shell pieces removed
  • 1 8-ounce package cream cheese, softened
  • 3 Tablespoons mayonnaise
  • 1 Tablespoon fresh lemon juice
  • 1 dash of Worcestershire sauce
  • 3 green onions, thinly sliced

Directions

Preheat oven to 350 degrees F.

In a large bowl, mix together all the ingredients. Pour into a medium-size baking dish. Bake for 15-20 minutes until heated through and bubbly. Serve warm.

Nutritional Facts

Total Fat
2g
3%
Saturated Fat
1g
4%
Cholesterol
6mg
2%
Carbohydrate, by difference
2g
2%
Protein
2g
4%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
8mg
1%
Choline, total
5mg
1%
Folate, total
3µg
1%
Magnesium, Mg
2mg
1%
Phosphorus, P
15mg
2%
Selenium, Se
2µg
4%
Sodium, Na
47mg
3%
Water
10g
0%

Hot Crab Dip Shopping Tip

Stocking up on no-cook items like cheese, nuts, olives, crackers, and dips will cut down on prep time and help ensure you have enough food for any unexpected guests.

Hot Crab Dip Cooking Tip

Balance the amount of dishes prepared ahead and those put together last minute – serve cold dishes made in advance as well as items straight from the stove.

Hot Crab Dip Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.