Hot Crab Dip Recipe
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Creamy Hot Crab Dip is a favorite appetizer that is just right for entertaining, especially during the holiday season.
This savory Hot Crab Dip recipe deserves a spot on the appetizer menu of any festive occasion. It has been around as long as I can remember, and I’ve watched it be gobbled up every single time. Whether game day gatherings or holiday celebrations this warm dip is absolutely perfect.
This delicious appetizer is not only a palate pleaser, but it’s so very easy to make. Hot Crab Dip can be prepared in no time, and baked, ready to serve in 30 minutes. Or choose to make it ahead of time by a day and keep it covered and refrigerated until ready to heat before serving.
How to make this easy Hot Crab Dip
Blend cream cheese, crab meat, mayonnaise, white wine, garlic, onion, dry mustard, sugar, pepper, paprika, red pepper and salt together until smooth. Spread evenly in a casserole dish and bake right away or refrigerate covered until ready to bake. Serve warm with crackers, celery or crispy bruschetta.
More delicious appetizer recipes:
Hot Crab Dip Recipe
Hot Crab Dip Recipe
A creamy warm dip made with cream cheese and crab meat and a delicious blend of seasonings.
Ingredients
- 24 ounces cream cheese, softened
- 1 pound lump crab meat
- 1/2 cup mayonnaise
- 1/4 cup sweet white wine*
- 2 cloves garlic, grated/minced
- 1 tablespoon grated onion
- 2 teaspoons dry mustard
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon ground red pepper
- 1/4 teaspoon salt
Instructions
- Combine all ingredients until smooth. Transfer to a 2-quart oven-safe casserole dish. Refrigerate covered until ready to serve.
- When ready to serve, preheat oven to 350-degrees F. Bake dip in oven to 30 minutes.
- Serve warm.**
Notes
*Any sweet white wine or white dessert wine will work. A few suggestions are Sauternes, Sherry, Chenin Blanc, Moscato, Zinfandel, even a Muscadine wine would be nice.
**To keep Crab Dip warm while being served transfer dip to a chaffing dish or place casserole on a warming tray.
This would be a great app for the holidays. It’s one of my hubby’s favorites so I’ll have to give it a try. Love the addition of white wine.
Ooooo hot crab dip sounds amazing!
I lived in Maryland for several years and dips like this could be found in every restaurant. This looks and sounds just like the wonderful dips that they served. Sounds delicious!
This looks good! Just wondered – is that I/2 tspn. ground red pepper? It says 1/2 ground red pepper. And is that cayenne pepper? Don’t really know what ground red pepper is?
Oh my … it’s teaspoon. And yes, ground red pepper is the same as cayenne pepper. Thank you for pointing out the typo, Janet. 😉
Have you ever used this with imitation crab? If not, do you think it would still taste good with imitation?
I think my mother has used it with imitation crab and was happy with the results.
Looks like a delicious recipe for a appetizer for Christmas Day! I plan on making it ahead. Can I keep it warm in a electric skillet? At what temp? For how long?
What kind of crackers or dipping bread do you recommend?
Thank you for your help.
I would either make it ahead and refrigerate until ready to warm. Or keep warm on low in an electric skillet until ready to serve. I hope that helps. I think any buttery cracker is nice with this dip or crusty bread.
I will try this recipe. It looks delicious and the recipe seems easy enough.