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Crab and Cheese Spread

Crab and Cheese Spread

  • Prep

  • Ready In


Serve this creamy cheese and crab spread on crackers, or use it as a dip for breadsticks and veggies. You can also use shrimp instead of the crab.

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 81 kcal
  • 4%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 2.5g
  • < 1%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 197 mg
  • 8%

Based on a 2,000 calorie diet


  1. In a medium bowl, blend the cream cheese, lemon juice and hot pepper sauce. Stir in the green onions and crabmeat. Chill in the refrigerator at least 1 hour before serving.
  2. When ready to serve, top with cocktail sauce.
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I really enjoyed this recipe. I just noticed now that you are supposed to put the cocktail sauce on top of the spread. Well, I mixed it right in with everything else and it turned out great. I suggest mixing all the ingredients except the crab (which I fold in at the end) with an electric hand mixer, it gives a nice whipped texture.

Tony D.

Since I love crab meat, I doubled the amount of meat and skipped the cocktail sauce. I would recommend using lump crab meat or the fake crab meat. I mixed everything in the food processor, and it was too creamy. It was still good, but it needed some texture. * 2 (8 ounce) packages cream cheese, softened * 1 tablespoon lemon juice * 1 teaspoon hot pepper sauce * 2 green onions, finely chopped * 1 (6 ounce) can crabmeat, drained and flaked * 1 (8 ounce) jar cocktail sauce


I served this at a family gathering and everyone loved it. Even my "tell me what's in it first" husband loved it and is eating the few bites left over today. I added extra lemon juice, and next time I'll add more hot sauce. I used Rachel's Wasabi Cocktail Sauce, from this website. I think this would be equally good with shrimp.