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Hot Crab Dip

15 mins

12 servings

Recipe you are creating:

Hot Crab Dip

Our delicious crap dip recipe comes from my grandma's recipe collection.

Made with fresh crab and artichokes blended with cream cheese, this warm your tummy dip is best served with crisp toasted French baguette slices.

Recipe Ingredients:

  • 3 tablespoons butter

  • 4 garlic cloves, minced

  • 1 large can artichoke hearts

  • 3 - 8 ounce packages cream cheese

  • 1 pound fresh crab meat (or 2 six ounce cans)

  • 1 cup Parmesan cheese

  • 1/2 cup sliced green onions

  • 1 teaspoon horseradish

  • 1/4 teaspoon pepper sauce

  • Mozzarella cheese, shredded

  • Cheddar cheese, shredded

Recipe Directions:

  1. Sauté garlic, artichoke hearts and green onions in butter.

  2. Place cream cheese, Parmesan cheese and crab into mixing bowl with paddle.

  3. Add sautéed vegetables, horseradish and pepper sauce and blend.

  4. Place in an 9 inch pie pan and sprinkle top with Mozzarella and cheddar cheeses.

  5. Bake until golden on top and bubbly.

  6. Serve with toasted French baguette slices.

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A note about ingredients used in our recipes:

When creating our recipes we use the following unless otherwise noted in the recipe:

  • Eggs = Large Eggs

  • All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic

  • Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic

  • Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour

  • Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour 

  • Almond Flour = Bob’s Red Mill Super-Fine Almond Flour 

  • Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch)

  • Sour Cream = Full Fat Sour Cream

  • Yogurt = Full Fat Yogurt

  • Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk

  • Cream = 40% Heavy Cream

  • Butter = Unsalted Sweet Cream butter unless otherwise noted


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