Crab Dip

3.87 avg. rating (77% score) - 15 votes

Crab Dip

This crab dip recipe is tasty and easy to prepare — even less of a hassle if you make it ahead and refrigerate or freeze it until it’s needed. The contributor notes that her family, having experimented with many types of crackers, recommends Ritz as the best complement for the dip.

We also like to serve this dip in a crusty bread bowl.

Yield: 8 to 10 servings


  • 1/2 cup (1 stick) butter, at room temperature
  • 1 package (8 ounces) cream cheese, at room temperature
  • 2 cups grated American cheese (approximately 1/2 pound)
  • 1 container (16 ounces) sour cream
  • 1 heaping tablespoon minced dried onion
  • 14 to 16 ounces frozen or canned crab meat and/or imitation crab meat


Preheat the oven to 350 degrees F. Mix together all the ingredients in a large casserole dish. Bake, uncovered, for 45 to 60 minutes, until the mixture is bubbling and the top is browned. Stir before serving hot with crackers.


    I reduce the amount of butter to } a half stick(1/4 cup) {and } add 1 tsp. of Old Bay seasoning. {

  • Aimee

    Hi Else. The dip is best served hot, so you’ll want to make it and wrap it up tight for transporting. You can always put in in the bread bowl (if you’re using one) once you’ve arrived at the party.

  • Anonymous

    I made this for my work Thanksgiving potluck buffet, and it VANISHED! LOL

    I used three 6-ounce cans of lump crabmeat and it was just sooooo good.

    (BTW, it DID taste best on Ritz crackers- thanks for the great hint!)

  • This recipe is so easy to make and it always gets rave reviews. Served it at a bridal shower last weekend and had several people ask for the recipe. Quick, easy, and delicious.

  • Anonymous

    This is a very good tasting recipe & I do recommend it. It’s simple and doesn’t take long to prepare-yet it yields many servings. Good for parties.

  • Anonymous

    I brought this to a card party and
    everyone loved it!
    Jayne Onori-Weingarten


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