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Hot Crab Dip

My Mother has made this recipe for years, and I just made a few minor changes, so we'll consider this recipe a Handy Eats' family recipe (I don't think she'll mind that)! This appetizer is always a huge hit - what's not to like when you combine crab meat, cheese, and other yummy goodness? The thing I love about this crab dip is that it's not heavy on the mayonnaise. This serves great as an appetizer, and also heats up well the next day for leftovers (if you have any, which often doesn't happen). Give this a try and enjoy!


16 oz. backfin crab meat

16 oz. cream cheese, softened

1/2 pint sour cream (I use reduced fat)

4 tb mayonnaise

1 tsp lemon juice (original recipe called for 1/2 tsp)

1/2 tsp dry mustard

dash of onion salt

dash of paprika

1 cup shredded cheddar cheese (I used 2/3 cheddar and 1/3 'mac and cheese' cheese for the topping)

pinch of fresh parsley, for garnish (optional)


Combine everything except the crab meat and 1/3 cheese in a blender/food processor. Fold in the crab meat. Bake at 325 degrees for 30-45 minutes until the dip is a little brown around the edges. Top with the remaining cheese and serve once cheese has melted. Serve with crackers and/or bread.

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