Hot Crab Dip

Hot crab dip recipe with cream cheese and mayo base, lump crab meat, green onions, parsley, horseradish, slivered almonds, and Tabasco.


  • 1 8-ounce package of cream cheese
  • 1/3 cup mayonnaise
  • 2 teaspoons lemon juice
  • 1 Tbsp water
  • 2 green onions, sliced, greens included
  • 3 Tbsp chopped fresh parsley, or 1 Tbsp dried parsley
  • 1 Tbsp horseradish
  • 1/4 teaspoon Worcestershire sauce
  • 1/2 teaspoon of Tabasco or more to taste
  • 1/2 cup slivered almonds
  • 1 cup of fresh lump crab meat (or a can of crab meat)


1 Preheat oven to 350°F. Beat together the cream cheese, mayonnaise, lemon juice, water, onions, and parsley until smooth. Mix in the Worcestershire sauce, Tabasco, and horseradish. Fold in the slivered almonds and lump crab meat. Place in an oven-proof casserole serving dish.

2 Bake until bubbly and heated through, about 20 minutes. Serve with crackers or thinly sliced baguette.

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  • Jenny

    I omitted the almonds and added some artichoke. This was very tasty and easy to make. Another great recipe from this site!

  • Venus Cafe

    I was attracted to this recipe because of the horseradish and also the almonds. I can’t see why
    anyone would leave out these two ingredients which
    really make it special.

    To make it anything like crab rangoon would require the addition of celery along with the onions. I definitely like the addition of Old Bay.
    Also would try the addition of mustard also.
    Nice recipe.

  • Tina

    This is wonderful. I, too, substituted shredded cheese (parmesan) for almonds, only because the fiancee doesn’t like nuts. It was delicious – served with sliced baguette during cocktail hour, and the four of us ate the entire thing.

  • Louee

    This looks just wonderful! My parents came back from a fishing trip yesterday and brought me back some red rock crab (Living on the West Coast of BC, we have an abundance of dungeness but red rock is a little rarer so itès a real treat) to make up for not inviting me, and I came straight to your blog to see what new recipes to try! I look forward to making this tonight with dinner!
    Thank you!

  • Barbara

    Have you, by chance, ever made this in advance (not baked) and frozen it? I love this recipe and I’m trying to prep some dishes for a party in a few weeks.

    I have not. ~Elise

  • Michelle

    I made this dip and combined it with some bowtie pasta. Very tasty.

  • courtpenn

    I have made a similar dip…it is SO ADDICTIVE. It is a hit at all the partys I have taken it to. I call it “crab rangoon-dip” because I go to a local chinese restraunt and purchase a bag of wanton crips for $5 to use to dip…it is delish, tastes exactly like crab rangoon. MMmm!

  • Shelly

    Any time I need a recipe I always come here first! I’m in the DC area and had a crab feast this weekend. I picked 2 dozen of my leftover crabs yesterday and I have almost 2lbs of crabmeat I need to cook with STAT. I can’t wait to try this dip!!! Oh, and I’m definitely adding Old Bay… in this area, its a sin not to! Thanks Elise!

  • Cheryl

    I tried this today, just swapping the almonds with shredded cheese. It was wonderful. I also sprinkled a bit of paprika over the top. Thanks for a great dreary day, kinda romantic snack. :-)

  • Elke

    I just made this crab dip minus the horseradish. It was quite good, but I would leave out the almonds next time I make it. My husband rates it a 6 out of 10.

  • Pam

    This is the recipe I make. It is exceptionally tasty.
    Chafing Dish Crab

    3 cans Alaska king crab
    2 T. powdered sugar
    Dash garlic salt
    2 t. prepared mustard
    3 (8 oz.) pkg. cream cheese
    1/2 C. mayonnaise
    1 T. onion juice
    1/2 C. sauterne wine
    Dash seasoned salt
    Tabasco and Worcestershire sauce to taste

    1. Melt cream cheese in a double boiler and add all other ingredients.
    2. Pour into a chafing dish and serve warm with assorted crackers for dipping.

  • chris p

    well in Minnesota we like warm wonderful food–but alas we do not have the crab like you get on the coasts–i used to live in Maryland where you get the great lump meat–hard to find here–coming from a can just doesn’t cut it when you have had the real thing–and for that reason I NEVER order a crab cake in a restaurant here–they do not know what a good one tastes like here

  • Nate

    This crab dip looks delicious! Am going to try it for sure!

  • Robert

    I’ll be trying this tomorrow. I’m going to visit my sister, who LOVES crab.

    Oh, and RIGHT ON for the Old Bay, Lisa. I put it on/in almost EVERYTHING! LoL

  • Lisa

    My crab dip has a similar base, minus the almonds. Being from coastal VA, we use blue crab and Old Bay…. the MD/VA standard!

  • Brenda

    Yum…reminded me it’s been a while since I’ve made crab dip! Mine is so similar, minus the horseradish and almonds, and add in some parmesan and artichokes. Or skip the artichokes and add extra crab and a bit more hot sauce. This sounds like dinner tomorrow. (OK, I fully admit to making appetizers for dinner from time to time.)

  • Zarah

    Mmmmm. In my family, we make something very similar. Minus the parsley, horseradish, and almonds, and add 2 cups of shredded swiss cheese and a couple of teaspoons (or more if you love it) of curry powder. We tend to use Krab rather than the real thing (due to the cost) but I bet it’s even better with the real stuff.