Crab Dip

Crab Dip

Laurie O'Grady 0

"Hot crab dip served in a bread bowl. Perfect for parties!"

Ingredients 45 m {{adjustedServings}} servings 198 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 15.3g
  • 5%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 318 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, combine the cream cheese, onion, mayonnaise, crabmeat, garlic powder, salt and pepper. Spread mixture into a 1 quart baking dish.
  3. Bake for 20 minutes in the preheated oven. While the dip is baking, cut a circle in the top of the bread, and scoop out the inside to create a bread bowl. Tear the removed bread into pieces for dipping.
  4. Remove baked crab dip from the oven, and stir well. Spoon the mixture into the hollowed out loaf. Place bread bowl and chunks of bread on a medium baking sheet, and bake for an additional 10 minutes. Serve hot.
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Reviews 446

  1. 587 Ratings

Noelle C :)

I gave this 4 stars instead of 5 because I added a few things to it to make it a little tastier. It was a little bland on it's own. I reduced the cream cheese to 8 oz, and increased the mayo to 3 4ths of a cup. I squirted lemon juice on the crab to eliminate any fishy taste ( i do this to all my seafood). Then I added 2 shakes of cayanne and 3 tablespoons of horseradish. I baked it for 15 minutes, and then topped it with shredded cheddar and monteray jack cheese and baked it until the cheese was lightly golden. With these chages it is a def. 5 star recipe. I think this is a great starter crab dip. Thanks for posting.

Bayou Gator

What's up, people?? Man, every now and then, I run across recipies on this website that cause me to want to hit somebody because they are so DAMN GOOD!!!! Well, this is one of them. I did everything that the recipe called for, but I did add a little sour cream and some sharp chedder cheese in the mixture. I didn't have any Old Bay Seasoning either so I just used a little Tony Chachere's seasoning salt (it's a Louisiana thang, baby). I also sprinkled the top of it with a little more cheese once I put it in the pan. I served it with an Italian loaf that I toasted in the oven for just a little bit to make the bread a little crispy...but don't keep it in too long are the bread will be too hard. Always make sure that you grease the bottom of the pan before you bake it......or just simply spray it with some non-stick cooking spray. Clean-up's a breeze and this dip didn't last long at all. To be honest, I ate it all myself cause I didn't want to share. I'll share the next one, but this was just too darn good.............FOR REAL!!!


I started out making this as the recipe calls for, but when it was finished, I felt something was missing. I added 1 cup sour cream, 1t creamy horseradish, 1t lemon juice, and 1t Old Bay Seasoning. Yummy!