Community Pick
Hot Creamy Crab Dip
"An excellent easy to make appetizer. I have been making this recipe for over 20 years and it is enjoyed by all who like the taste of seafood."
photo by Marg (CaymanDesigns)
- Ready In:
- 30mins
- Ingredients:
- 6
- Yields:
-
2 1/2 cups
- Serves:
- 8-10
ingredients
- 8 tablespoons cream cheese
- 1⁄2 cup mayonnaise (Kraft Miracle Whip is preferred)
- 7 1⁄2 ounces canned crabmeat, drained or 7 1/2 ounces use fresh crabmeat
- 4 tablespoons minced onions
- 1 tablespoon fresh lemon juice
- 1⁄8 teaspoon Tabasco sauce or 1/8 teaspoon red hot sauce
directions
- Preheat oven to 350 F degrees.
- In a mixing bowl using an electric mixer, beat cream cheese and mayonnaise until smooth.
- Stir in crabmeat, minced onion, lemon juice and Tabasco sauce.
- Spoon mixture into a small oven-proof dish that has been sprayed with a good vegetable oil.
- Bake in preheated 350 F oven for 20 minutes or until sauce is bubbly.
- Serve with crackers of your choice, potato chips, tortilla or taco chips.
- NOTE: For those who prefer a spicier dip, add addtional Tabasco sauce, also 2 teaspoons of Worcestershire sauce.
- You may consider adding about 4 Gherkin pickles chopped small.
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Reviews
-
Maryland Crab dip is always made with Old Bay Seasoning. This was quite bland. Being from Maryland we also fold in shredded Cheddar cheese -
This dip was great! I added abit of seasoning salt for some more flavour. -
YUMMY! I made this as an appetizer last weekend when my fiance and I had friends over for dinner! It was so good we filled up on it and barely had room for dinner! We like things spicy so I added about four times the amount of tabasco! We are handing out halloween candy with the same friends at their house this weekend. When I offered to bring some snacks this was immediately requested!!! Thanks for a great recipe! -
Excellent dip, Uncle Bill! I made a double batch for my family Christmas party, and divided it into two small oven-safe crocks. One I baked as instructed above; the other I left as a cold dip, and found that this is yummy either way! I used one can of claw meat and one can of lump crab meat; I also added a pinch of salt, some freshly ground black pepper and some parsley flakes - otherwise I followed the recipe to a "T", and I was not disappointed. Thank you for posting - I will make this again! -M :-) -
This dip is very easy and got rave reviews from our guests at a football party! Thanks for sharing.
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RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
