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Best Hot Crab Dip

Best Hot Crab Dip

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
JOELLEFLYNN

JOELLEFLYNN

Very easy to make and absolutely wonderful! I am from Maryland and this is truly the best crab dip around. I have been making it for years.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 21.6 g
  • 33%
  • Carbs:
  • 12.4g
  • 4%
  • Protein:
  • 11 g
  • 22%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 641 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch square baking pan.
  2. In a large bowl, combine crabmeat, sour cream, cream cheese, buttermilk, mayonnaise, Monterey Jack cheese, Cheddar cheese, capers, artichoke hearts, garlic, black pepper and dill. Stir until well mixed. Spoon dip into prepared baking pan. Sprinkle with Parmesan cheese and Old Bay Seasoning TM.
  3. Bake in preheated oven until top is crusty, about 15 to 20 minutes.
  4. Cut the top off the loaf of bread. Hollow out the loaf and cube the top and the removed pieces so that they may be used for dipping. Spoon hot dip into hollow bread loaf. Serve immediately with bread pieces for dipping.
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Reviews

cook
113

cook

12/24/2006

This was an awful dip...Thank goodness I did a trial run...when I took it out of the oven there were pools of oil on the top and sides...too many fatty ingredients? there were unmixed lumps of cream cheese in various cooked pockets although I had stirred thoroughly...the cream cheese should have been beaten with the other ingredients with heavy duty mix master after softened? the capers were overwhelming in taste...they should have been finely diced? the garlic was overwhelming...maybe 1 tablespoon vs. 2? You should only use fresh crab meat...the canned taste was unmistakable (I thought that with all the yummy sounding ingredients the canned taste would cook out)

Jennifer
72

Jennifer

11/12/2006

The first time I made it, I [accidentally] left our the Buttermilk. The second time I made it I wished that I had forgotten the Buttermilk; it was much better without it. Next time I make it I will add more crab meat and more artichoke hearts, for a thicker, heartier dip.

melbatoast
63

melbatoast

12/10/2003

Great!!!Very creamy dip with a wonderful blend of flavors. I added extra Old Bay seasoning (I am from Maryland, we use this spice like salt and pepper!) Someone complained of the artichokes overpowering the dip- I thought it was terrific since my family and I love artichokes (my kids favorite vegetable). If you're after more of the crab flavor, scale down the artichokes, don't use them, or use more crabmeat. I have always noticed that artichokes in dips are the most dominant flavor. Like other reviews stated, this recipe can be adapted to many tastes, i.e. using shrimp, lobster, etc. I actually didn't have cheddar or montery jack cheeses, and substituted asiago cheese and it was great. Looking forward to making it again with the correct cheeses.

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