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lisajoan's picture

I would like to find a great recipe for crab dip... can anyone help?

brett_ashley's picture

(post #66614, reply #1 of 13)

I like this one...

The last time I cut back on the cream cheese, using 1/2 lb instead a whole lb. I subbed 1/2 cup sour cream and 1/2 c mayonnaise and liked it even better.

(Serves six to eight)
This appetizer is convenient to make ahead of time. Heat it up when you need it. It has been the best-selling appetizer at Clyde's for years and it's definitely the recipe people request the most.

1 tblsp butter
1/2 cup finely minced onion
2 8 oz. packages cream cheese
1 tsp Worcestershire sauce
1 tsp horseradish sauce
1/2 tsp Old Bay seasoning
5 dashes Tabasco sauce
1 14 oz. can artichoke hearts, chopped
1/2 lb. Crab meat, cartilage removed
1/4 cup Parmesan cheese, grated

1. In a sauce pot saute the onions in the butter until they are soft but not brown.
2. Add the cream cheese and stir it over low heat until it is soft. Add the Worcestershire, horseradish, Old Bay, and Tabasco. Stir until well blended.
3. Fold in the artichokes and crab meat.
4. Put the mixture in a shallow baking dish, one that is only about 1-1/2 inches deep. This is similar to the size of a 10-inch pie plate.
5. Sprinkle the Parmesan evenly over the top.
6. Bake in a 400 degree oven for 30 minutes. This cheese should be brown on top and the sides should be bubbling.

lisajoan's picture

(post #66614, reply #2 of 13)

Thank you so much. I am going to try it this Saturday. One question - what is Old Bay Spice?

brett_ashley's picture

(post #66614, reply #3 of 13)

seafood seasoning, mainly celery salt with some pepper. You can find it in the spice aisle or in the seafood market at your grocery.

Edited 4/14/2008 11:22 pm ET by brett_ashley

lisajoan's picture

(post #66614, reply #4 of 13)

Not in Canada I am afraid. I found out it is only available in the USA. BUT I found a recipe at The recipe is (in case you ever want to make your own) :)

1 tbsp. celery salt
1 tbsp. whole black peppercorns
6 bay leaves
1/2 tsp. whole cardamom
1/2 tsp. mustard seed
4 whole cloves
1 tsp. sweet hungarian paprika
1/4 tsp. mace

In spice grinder or small food processor combine all ingredients. Grind well and store in small glass jar.

Glenys's picture

(post #66614, reply #5 of 13)

You can buy it in Canada, just depends where you're shopping.  I think the Superstore carries it, or a knock-off.  Here in Vancouver it's an easy find.

lisajoan's picture

(post #66614, reply #8 of 13)

OK - now I am on a mission in Ontario to find it too.

Glenys's picture

(post #66614, reply #9 of 13)

In Toronto, Whole Foods I bet. Pusetari's? I bet Trish has it at Dish.

lisajoan's picture

(post #66614, reply #11 of 13)

I made the dip with you modifications this weekend and it was a hit. I also managed to track down some Old Bay Spice in a small gourmet store and so did not have to improvise there. Thanks very much - I will make this dip again.

LydiaM's picture

(post #66614, reply #6 of 13)

I have a great recipe for a Hot artichoke and crab's a favorite whenever I make it:

1 can(14oz) artichoke hearts, drained and finely chopped

1/ c mayo

1 can(6oz) crabmeat, rinsed and drained

1/4c parmesan cheese

1/2tsp minced garlic, 1/8 tsp salt and pepper, 1 tbsp.parsley and 1/4 tsp.paparika

Make sure artichokes and crabmeat are drained.  Mix all ingrediants execpt paprika in a bowl. Stir well.  Spoon in 1 qt. casserole sprayed with Pam. Cover with waxed paper and microwaveon med for 5-6 minutes or until heated. Sprinkle with paprka and serve with pita or crackers.

Its easy and very good.

lisajoan's picture

(post #66614, reply #7 of 13)

thanks for posting this one - I will try it too.

Cooking Mom's picture

(post #66614, reply #10 of 13)

Our favorite is fewer ingredients but still tastes great!

8 oz cream cheese
6 tbsp Hellman's Mayonnaise (better than Miracle Whip or other mayo)
2 tsp regular mustard
2 tbsp barbecue sauce
1 tsp grated onion
1 can crab, rinsed under cold water and patted dry

Combine first 5 ingredients, then mix in crab. Bake at 350 for 30 minutes, or until lightly browned (in my convection, I cook it for 20-25 minutes at 335). Serve with veggies or crackers.

Have a great party!

Regality's picture

(post #66614, reply #12 of 13)

6 tbsp Hellman's Mayonnaise (better than Miracle Whip or other mayo)

Something I always wondered about.


“For me, patriotism is the love of one’s country, while nationalism is the hatred of other peoples.”–Dmitri Likhachev

chiquiNO's picture

(post #66614, reply #13 of 13)

Crab Dip

Chiqui Collier


½ Pound Lump or Claw Crabmeat (fresh)

4 Tabsp. Unsalted Butter

4 Green onions, thinly sliced (white and green parts)

1 Clove Garlic, finely minced

1 8oz. Philadelphia Cream Cheese

1 Teasp. or more Lea & Perrins

¼-1/2 Teasp. Creole Seasoning or Cayenne to taste

2 Tabsp. finely chopped, oil packed, Sundried Tomatoes

2 Tabsp. minced Italian Flat-leaf Parsley


Heat butter in a sauté pan until melted.  Add green onions and garlic to the pan and cook over medium-low heat until softened.  (About 2 minutes) DO NOT BROWN!

Add all remaining ingredients except the crabmeat and cook until the cheese is melted and all ingredients are well blended.  Taste and correct seasoning.


Fold in the crabmeat being careful not to break up any lumps.


Serve immediately with assorted crackers.


This can be served warm in a small chafing dish or it can also be served cold.

Chiqui from way down yonder in New Orleans