Hot Crab Dip: Foodie Gift #13

Only have a few minutes in between things to do today, but I thought I would pop this in–makes a nice quick hot appetizer for unexpected company, and a nice gift for friends who might like this kind of dish. As a gift, pack the spread into a jar or place it in an appropriate baking dish, wrap as needed, and include the recipe and instructions for heating. If not being baked right away, it must be refrigerated.


I came across this several years ago, and my family loved it from the first bite.  Even my grandfather, who always liked best the plainest of plain food, thought this was worth eating!  I can’t remember where I found it, but it was certainly a good find!


Hot Crab Dip


1 8-oz. block of cream cheese, softened to room temperature

1/4 cup finely chopped onion

2 T. milk or cream

2 T. prepared horseradish

1 T. Worcestershire sauce (or more if you like it)

1 small can crab meat, drained and flaked (or 6 oz. imitation crab, broken into small pieces)


Cream the cheese, blend in the onions, cream and seasonings till well blended. Stir in the crab, and place in a shallow 1 qt. baking dish or gratin dish.   Bake at 350 till hot and and you see it beginning to brown on top. Garnish as you wish, and serve with savory crackers and/or veggies.  (My favorite is sesame crackers–terrific with the crab and horseradish.)



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