Friday, December 7, 2012

Warm Crab Dip

'Warm Crab Dip'


1 pound lump crab meat, cleaned and picked free of shells
1 package cream cheese, softened (8 oz)
1/2 cup sour cream
1 Tablespoon lemon juice
1/2 teaspoon Worcestershire sauce
1 Tablespoon fresh parsley, chopped
1 teaspoon mustard
1 Tablespoon Old Bay seasoning
1 1/4 cup shredded cheddar cheese, divided
1/2 cup shredded mozzarella cheese


1. Heat oven to 350. In a large mixing bowl combine softened cream cheese, sour cream, lemon juice, Worcestershire sauce, parsley, mustard and Old Bay. Stir in 1 cup of the cheddar cheese and the mozzarella cheese. Mix well.

2. Gently fold in crab meat until evenly distributed throughout mixture. Be careful not to completely shred the meat.

3. Pour mixture into lightly greased gratin dish. Sprinkle with remaining cheddar cheese and parsley. Bake for 20-25 minutes or until top is golden brown and bubbling.


All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife


  1. Good morning! I have featured this recipe on my blog for my weekly seafood round-up and have also linked this recipe to your original post so that my readers will be forwarded to your site. Thank you for allowing me to share! Here is the link:

  2. Hi there. I made this dip a couple of weeks ago and my whole family devoured it! I want to make it again, but wondered if I could combine everything and then refrigerate it until I am ready to bake it. Do you think this would work?

    1. I'm glad everyone liked it! I don't see anything wrong with preparing it ahead of time, but I don't think I'd leave it in the fridge for more than 18 hours.Or you can always combine everything but the crab and set that in the fridge...then when you go to make it, fold in the crab while the oven is warming up. Just an idea!


All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife