Hot Crab Dip On A Cool Summer’s Night

Hot crab dip tastes incredible when served in a bread bowl because then you get to eat the bowl, too! I also like to serve this crab dip with crackers. My daughter enjoys eating it with carrot and celery sticks. This really stumps me because he’s a picky eater and well, eating healthy is not his favorite thing to do. I am ecstatic that this is how he chooses to eat his crab dip. Make this yummy dip for parties, church gatherings, and family get-togethers.

Let’s take a peek at what the folks over at Group Recipes have to say about it:

My favorite dip of all time! A creamy warm crab flavor, that’s a true Eastern Shore comfort food. You can substitute crab with lobster.

Ever since the first time I came across this amazing dip, I’ve made it at least six times, for potlucks and family reunions. I have had this hot crab dip with both crab and lobster and they each taste equally yummy. How will you make yours?



½ lbs crabmeat, Back Fin

½ cup Daisy sour cream

8oz Philadelphia cream cheese, softened

2 Tbsp salad dressing or Mayo

1/2 Tbsp lemon juice

1/2 Tbsp lime juice

1¼ Tsp Heinz Worcestershire sauce

½ Tsp McCormick dry mustard

1 Tbsp McArthur milk

¼ cup Kraft Cheddar cheese, grated

Sprinkle of Old Bay Seasoning



In a large bowl, mix crabmeat, cream cheese, sour cream, salad dressing, lemon juice, lime juice, Worcestershire sauce, and mustard until smooth. Add enough milk to make mixture creamy. Stir in 2 tablespoons of grated cheese. Fold crabmeat into bowl with mixture.

Spoon into 1qt casserole dish. top with remaining cheese and sprinkle lightly with Old Bay Seasoning. Bake at 325ºF until mixture is bubbly and browned on top, about 30 minutes. Serve with crusty bead, crackers, rolls or served in a bread bowl.



Quick Tip: Serve with crusty bread, crackers, rolls or served in a bread bowl.

Thank you to Group Recipes for this great recipe.


Leave a Reply