Total Time
30mins
Prep 15 mins
Cook 15 mins

This recipe was given to me years ago by a friend in British Columbia. They use to bring us 5 lb. cans of crab claws. (Don't tell anyone, but we never used to make this dip . . they were too good for that.) Canned crabmeat works great for this recipe!

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F
  2. Combine all ingredients except almonds in a medium bowl and mix well.
  3. Spoon into a shallow baking dish.
  4. Bake 10 to 15 minutes until heated through. Top with toasted almonds and serve with crackers or sour dough bread slices.

Reviews

(1)
Most Helpful

Made this quickly enough using canned crabmeat, & even though it has a wonderful flavor & we were most happy with it, I would like to try it again without the canned stuff! I, for one, especially liked topping it all with the toasted almonds! Thanks for sharing a great recipe! [Made & reviewed for ZWT6 during FAMILY PICKS]

Sydney Mike June 21, 2010

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