Crab Dip

By Yankee Magazine

May 23 2002

Crab Dip

Zesty crab dip in a bread bowl.

Photo Credit : Aimee Seavey

This crab dip recipe is tasty and easy to prepare — even less of a hassle if you make it ahead and refrigerate or freeze it until it’s needed. The contributor notes that her family, having experimented with many types of crackers, recommends Ritz as the best complement for the dip.

We also like to serve this dip in a crusty bread bowl.


8 to 10 servings


1/2 cup (1 stick) butter, at room temperature
1 package (8 ounces) cream cheese, at room temperature
2 cups grated American cheese (approximately 1/2 pound)
1 container (16 ounces) sour cream
1 heaping tablespoon minced dried onion
14 to 16 ounces frozen or canned crab meat and/or imitation crab meat


Preheat the oven to 350 degrees F. Mix together all the ingredients in a large casserole dish. Bake, uncovered, for 45 to 60 minutes, until the mixture is bubbling and the top is browned. Stir before serving hot with crackers.