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Hot Crab Dip

From an old appetizer cookbook that is so well-used that it lost its binding (and cover, hence I don’t know the title of the book) long ago. I’m left with a collection of loose pages.

Hot Crab Dip
Recipe type: appetizer
Prep time: 
Cook time: 
Total time: 
Crab dip like your mom used to make.
  • 8 oz cream cheese (softened)
  • 6 oz crab meat (drained and rinsed)
  • 2 tablespoons onion (finely chopped)
  • 2 tablespoons sour cream
  • 1/2 tablespoon horseradish (or to taste)
  • 1/4 teaspoon salt
  • dash lemon juice
  • dash hot pepper sauce
  • dash Worcestershire sauce
  • 1/2 cup sliced almonds
  1. Combine all but almonds.
  2. Place in an ovenproof bowl and sprinkle with almonds.
  3. Bake at 375º for 15 minutes, or until heated through.
Serve warm with crackers and vegetables.

When I double the recipe, I use 1 can of crab meat and 1 can of chopped clams. My mom loves this and makes it often. Just recently she was horrified to learn that whenever she's had it at my house, it has chopped clams in it.


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