Hot Crab Dip

Hot Crab Dip

41 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
William Anatooskin
Recipe by  William Anatooskin

“An excellent appetizer for parties, everyone loves it.”

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Adjust Servings

Original recipe yields 10 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat cream cheese and mayonnaise until smooth. Stir in the crabmeat, minced onion, lemon juice and Tabasco sauce. Spoon mixture into a small oven-proof dish that has been sprayed with cooking spray.
  3. Bake at 350 degrees F (175 degrees C) for 20 minutes or until the sauce is bubbly. Serve with crackers, potato chips or tortilla chips. You can also use fresh crabmeat in place of the canned crabmeat.

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Reviews (41)

Rate This Recipe


I made this dip for a Christmas Eve buffet and it went over very well. I served it hot, as suggested. However, I also tried the leftovers after they had been refrigerated, and I think I like the recipe better as a cold spread for crackers rather than as a hot dip! Also, recipe should just say 3 oz. package of cream instead of 6 tablespoons, which is kind of confusing.



I used light cream cheese and light mayo for this recipe, and it was still delicious! I also added 1 tablespoon of horseradish and 1 clove of minced garlic for a little more kick. My husband gave it rave reviews!



Very good, but a bit bland for my taste. I jazzed it up with 1/4c finely grated parmesan reggiano, 1T horseradish and a bit more chopped onion. This is a great basic recipe.

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Amount Per Serving (10 total)

  • Calories
  • 132 cal
  • 7%
  • Fat
  • 12 g
  • 19%
  • Carbs
  • 1.1 g
  • < 1%
  • Protein
  • 5.2 g
  • 10%
  • Cholesterol
  • 33 mg
  • 11%
  • Sodium
  • 161 mg
  • 6%

Based on a 2,000 calorie diet



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Hot Maryland Crab Dip


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Hot N Spicy Crab Dip