Name: Baked Crab Dip
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 5 cups.
Ingredients: 1 package (8 ounces) cream cheese, softened; 2 cups sour cream; 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed or 2 cups flaked imitation crabmeat; 2 cups shredded cheddar cheese; 4 green onions, thinly sliced; 2 round loaves (1 pound each) unsliced sourdough or Italian bread; Additional sliced green onions, optional; Assorted fresh vegetables, crackers and/or toasted bread cubes

We enjoyed this exquisite dip at my grandson's wedding reception. It looks fancy but is easy to make. You can even make this crab dip recipe ahead of time by filling the bread bowl early in the day and chilling it until serving. Just remove it from the refrigerator 30 minutes before baking. —Marie Shelley, Exeter, Missouri

Baked Crab Dip

(8 ounces) cream cheese, softened

sour cream

cheddar cheese

green onions, thinly sliced

round loaves (1 pound each) unsliced sourdough or Italian bread

green onions, optional

Assorted fresh vegetables, crackers bread cubes

This looks good, but from just reading it, I knew it would lack zip/flavor. I made some substitutions including subbing some of the sour cream with mayo. Subbing 1/2 a cup of the cheddar cheese (I used sharp self grated Tillamook) with crumbled Feta so as to add some extra flavor/depth and salt from the feta. Then I added a teaspoon of fresh finely chopped garlic, a tablespoon of fresh finely chopped shallot, half of one small jalapeno pepper finely chopped with seeds and veins removed (I microwaved those aromatics with a tbl spoon of water for one min). I added a 1/2 cup of fresh wilted spinach (water thoroughly squeezed out and removed) a 1/3 cup of roasted artichoke coarsely cut for dipping ease, a 1/8 tsp of cayenne pepper, three good grinds of black pepper and a tablespoon of fresh squeezed lemon juice.  Also I added a tablespoon of fresh chopped Italian parsley and then used some of that to garnish.  Plus I fine chopped some fresh red bell pepper on top to add some red to the green parsley for a Christmas garnish/color.  It was excellent.   I baked it in Pyrex and then just served it in the cut out bread bowls for convenience.  I toasted some pita bread for dipping and saved the cut out bread for bread crumbs which I needed for another dish.

You can add 1 Tbsp of cooking sherry to elevate the taste of crabmeat. Also instead of all sour cream I used half mayonnaise and half sour cream. Always first thing to disappear at gatherings.

This recipe sounds wonderful.  Is it just as good when you use the imitation crab meat?

OMG......this crab dip was awesome and very easy to fix, did not add or delete anything.  I made it with 2 cups of crabmeat instead of the can crabmeat and everyone just devoured it.  This will be one of my special go to appetizers from now on.

This is a new family favorite!  I mixed together all the ingredients but the crab the day before.  The next day I let the mixture warm up to room temp and stirred in the crab (16 oz.).  I baked it in a red ceramic pie dish and served it with fresh soft pretzel logs sliced on the diagonal.  I will add finely chopped red pepper next time for color.

Yum!! The only thing I added was a clove of garlic- minced. I served with sliced sour dough bagette. Soooooo good.

I did this without the bread bowl. I added sweet onions, and being from the south, I knew this needed some seasoning! So I added some crab boil and Cajun seasoning. Made it perfect!

Excellent dip!  Made 1/2 recipie to try first.  Only changes I would make (base on 1/2 recipie) decrease sour cream to 3/4 cup, dbl crab - or add real crab pieces, dbl green onion.  Great base to add you favorites to!  My wife said to keep it as a favorite!

Not having been able to find my go-to baked crab dip recipe, I tried this one.  Truthfully, it lacks the wow factor, bordering on tasteless due to too much dairy product and no seasoning.  I used 2 cups of sour cream as called for, but next time I’ll reduce it to one  /-.   I also used a 1 lb  can of pasteurized Philips crab, which isn’t always easy to find and can be quite expensive, but it tasted great in this.  Even with 1 lb. of crab, this recipe was quite runny.  I also added a few more green onions as others have noted, a teaspoon or 2 of Low Sodium Old Bay, and a teaspoon   of jalapeño pepper sauce (I like Boar’s Head).  I think it’ll come just right the next time.  I served it with a warm, thinly sliced loaf of French bread.

I made this for a party and everyone loved it!!

This was a huge hit at the party..people that did not like crab wanted the recipe to this..was so good.. my husband asked for me to make again...what a hit..

I made this for a family function a few months ago. It was an immediate hit and was quickly gone...even the bread bowl!  Now my grandnephew has asked that I make it again for his birthday.  This is a real winner.

Made this for a party last night and it was a huge hit!  So simple to make

This was a good appetizer. It did lack a bit of flavor.  I think the next time I make it I will add a package of ranch mix and top with fresh bacon crumbles.  I served it both hot in the bread and had some reserves cold.  My daughter enjoyed the cold dip with Triscuit crackers.  I will definitely keep in rotation but alter a bit.

I added some garlic salt, red peppers, and a bit of hot sauce.

I made this for my family and we loved it. I did add 1/2 tsp garlic salt and about 1/4 tsp  garlic powder. I will make this again!!

This recipe was excellent! So easy to make with very little prep work.  Was a big hit at a family party. I will be making it again and will try adding the hot sauce. Thank you for sharing.

Delicious and easy!  I made it ahead of time and took it to an event....I looked like a star!

https://videodam.tmbi.com/wp-content/uploads/2020/09/2kjJV2qi-Uot7Fvi8.mp4

Check out this video for how to make Baked Crab Dip.

baked crab dip

Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 60 minutes

Servings: 5

Author : Taste of Home

Ingredients

Instructions

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