Hot Crab Dip

AppetizerSuper BowlDipCrab

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

Photography Credit: Elise Bauer

Winter. Dungeness crab season. Super Bowl.

Need I say more?

It’s been raining and in the 40s for the last month now (okay, no need to tell me that I’m a California wimp, I know it’s probably worse where you are, heck, dad is from Minnesota, he knows) and any excuse to make something hot and cheerful in the oven is welcome. Here’s a quick, easy, and delicious, piping hot crab dip, perfect for a winter gathering. The base is cream cheese, mayo and crab. We’ve dressed ours up with green onions, parsley, horseradish, slivered almonds and Tabasco. The proportions are guidelines, really this is to taste.

Do you have a favorite hot crab dip? If so, what’s in it and what do you serve it with?

Hot Crab Dip Recipe

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Ingredients

  • 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)

Method

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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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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11 Comments / Reviews

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Did you make it? Rate it!

  • Marie

    This is a very similar recipe to the one my family has used for years. Warm crab dip is so tasty! The Worcestershire really adds to and makes the dish much more complex.

  • 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.

  • 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

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Hot Crab Dip