Crabmeat Sycamore

Shoegirl 1

"This is a Christmas Eve tradition in our house. It's rich, delicious, and worth spending the money on the lump crabmeat. It's to-die-for good! Serve with slices of French baguette or sourdough bread for dipping."

Ingredients 1 h {{adjustedServings}} servings 265 cals

Serving size has been adjusted!

Original recipe yields 32 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 11.6g
  • 4%
  • Protein:
  • 20 g
  • 40%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 404 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
  2. Layer the crabmeat, Swiss cheese, and artichoke hearts in two layers each into the bottom of the prepared casserole dish.
  3. Melt the butter in a skillet. Cook the green onion in the butter until softened. Stir in the flour until smooth. Slowly add the milk while stirring and continue cooking and stirring until thick. Add the sherry, hot sauce, Worcestershire sauce, and parsley. Season with salt and pepper. Pour the sauce over the layers in the casserole dish. Sprinkle breadcrumbs and paprika over the top.
  4. Bake in the preheated oven until bubbly, about 30 minutes.
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Reviews 6

  1. 7 Ratings


A good start, but I'd make a few changes, use only 2c swiss cheese, more of the sauce to make it creamier and it needed GARLIC to make it a little tastier. I will make it again with the above changes. Also, keep it warm when serving so cheese doesn't set up.


i made this for christmas eve and the whole family raved about it the lump crab meat was really worth it


Used imitation crab meat in place of lump. Used baby swiss deli slices (cut finely) along with 1 oz of Mozarrella (cut finely) & some soft Muenster cheese (maybe 1/2 oz or less) (scaled down to two servings. I actually didn't have any milk so I just used a small amount of whipping cream and watered it down a tad. I ended up just mixing the whole thing up instead of layering it. Also added a small amount of finely chopped capers and green olives stuffed with pimentos (no more than 1/4 oz) and a small amount of garlic salt (1/8 tsp approximately). I usually try to make things as called for fot the first time around but since I was out of the milk and didn't quite have enough artichokes I thought what the heck! This dip turned out absolutely fantastic!