Hot Crab Dip

    Hot Crab Dip

    (294)
    1save
    40min


    264 people made this

    About this recipe: This delicious, addictive crab dip will have your family begging for more. Serve as an appetizer with onion or garlic crackers.

    Ingredients
    Serves: 40 

    • 2 (448 g) packages cream cheese, softened
    • 350g fresh crabmeat, or canned white crabmeat, drained
    • 60 ml mayonnaise
    • 2 cups (500g) reduced-fat ricotta cheese, at room temperature
    • 225 g shredded Cheddar cheese
    • 1 small onion, finely chopped
    • 2 (6 ounce) cans crabmeat
    • 1 tbsp bottled horseradish
    • 20 ml fresh lemon juice
    • 2 tsp Worcestershire sauce
    • 2 teaspoons hot sauce
    • ¼ tsp Tabasco
    • 2 tablespoons Worcestershire sauce
    • ¼ cup (30g) dried breadcrumbs
    • paprika, for garnish
    • ½ tsp paprika
    • 140g low-fat bite-sized lavosh biscuits, rice crackers or water crackers

    Directions
    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Preheat the oven to 180°C. Coat a gratin or other baking dish with cooking spray. Pick over the crabmeat, discarding any shells and cartilage.
    3. In a medium bowl, mix the cream cheese, mayonnaise, Cheddar cheese, crabmeat, lemon juice, hot sauce and Worcestershire sauce. Transfer to a shallow 9x13 inch baking dish. Garnish with paprika.
    4. Stir the ricotta cheese in a medium bowl until smooth. Mix in the onion, horseradish and Worcestershire and Tabasco sauces, then gently fold in the crabmeat. Spoon into the baking dish and smooth the top.
    5. Bake in the preheated oven 30 minutes, or until golden brown and bubbly.
    6. Combine the breadcrumbs and paprika, and sprinkle evenly over the crabmeat mixture. Bake for about 20 minutes or until bubbling. Serve piping hot with crackers.
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    Reviews and ratings
    Global ratings:
    (294)

    Reviews in English (294)

    by
    406

    This was SOOOOOOOOOOOOOOO good! The only difference I did was put in 4 tbsp of mayo and 2 cloves of garlic (minced). I used medium cheddar cheese in my recipe also. I will definetely make this crab dip from now on, this is the 3rd one I've tried off of allrecipes.com and it's been the best.  -  12 Mar 2005  (Review from Allrecipes US | Canada)

    by
    362

    This is the only crab dip I have found that is some what similar to mine. My measurements differ and has some additions. Everyone goes nuts over this: 1 small can crab meat drained, 1- 8oz. pkg. cream cheese softened, 1 c. mayonaise.( I think you could cut that in half if fat conscious, but I don't think it would be as creamy.) Can add 1/2 cup minced onion, but I never do. Also, 1 T.lemon juice, 1/2 c. grated cheddar, 1/4 tsp. dry mustard, 1 tsp. worcestershire sauce. Mix all together into pie plate. Bake 350 for 30 min. You can also use 1-6oz. pkg. frozen crab meat thawed in place of canned. You can also add a can of tiny shrimp or sprinkle slivered almonds on top before baking. Serve with a nice butter cracker for spreading. This is our favorite crab dip made this way. I gave it 5 stars cuz it is similar to this dip with some changes. Thanks!  -  12 May 2003  (Review from Allrecipes US | Canada)

    by
    279

    I've made this recipe twice so far, to many great reviews. Although, I did make a few changes. I followed a few suggestions that I had read before. I only used half of the amount of cream cheese (this happened the first time because I didn't have enough)and half the amount of cheddar cheese. Instead of paprika and hot sauce, I used about 1.5 - 2 tsp Old Bay seasoning. Then, I seerved it up with tortilla chips.  -  06 Feb 2006  (Review from Allrecipes US | Canada)

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