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Nancy's Kitchen - Tried and Tested Recipes
Crab Dip Recipes

Crab Dip Recipes
This is a Crab Dip recipe for Barb from the "Summer House" in Rehoboth Beach, DE.

Jumbo Lump Crab Dip ( can be served in a chafing dish for buffet service or individually, 2 person)

Blend together the following ingredients:
3 lbs. Cream Cheese
1 cup Hellmann's Mayonnaise
1/3 cup Creamy Horseradish
2 t. Dry Mustard
4 t. Old Bay Seasoning.

Set aside 1-2 lbs. Jumbo Lump Crabmeat.

Serve w/ baguettes of sliced, heated French Bread to dip or spread.

For Buffet Service (16 - 24) scoop blended ingredients into chafing six, heat, gently blend in
Crab , heat just 5 min. longer. Lightly sprinkle with Old Bay & serve.

For 2 Person Shareable service, scoop about 6 oz. blended ingredients into au gratin dishes, gently blend in 2 1/2 oz. Crab, heat a bit longer. Lightly sprinkle with Old Bay & serve.
Athena in DE


Here's another one...only serves 8 but could be doubled???

Dot's Hot Baked Crab Dip ( can be served cold)

1(3oz.) pkg. cream cheese, at room temp.
1/4 cup sour cream
3 T. mayo
1 small onion
1-1/2 t. fresh lemon juice
3/4 t. Old Bay
1/2 t. Worcestershire sauce
8 oz., pasteurized, refrigerated crabmeat
Thick cocktail bread slices

Preheat to 350. Spray glass 1 qt. baking dish w/ Pam & set aside. In medium bowl, combine cheese, cream & mayo. Peel onion & place grate over piece of waxed paper and grate
using smallest holes. Scoop up 1/2 t. & add to cream cheese mixture. Stir in lemon juice, Old Bay & Worcestershire. Drain crab of excess water and pick out shell. Add crab to cheese mixture & stir well. Spread onto prepared pan. Cover & refrigerate up to 24 hours or bake in oven 20 min., until lightly browned & bubbling along edges. Serve hot w/ thick cocktail bread slices.
Source: Dot Mills
Athena in DE

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