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A Cooking Adventure with Thom

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Crab Dip

Thom Hackett
Makes: 2 cups




"After making this crab dip, it had a pleasant taste.   But after a night in the refrigerator, covered, of course, with time for ingredients to blend, the taste became excellent."



1 pound cooked crab meat
1 package (8 ounces) cream cheese, softened

cup mayonnaise

3 tablespoons sour cream

2 tablespoons lemon juice

1 teaspoons prepared horseradish

cup freshly grated parmesan cheese

teaspoon coarse salt

teaspoon garlic powder

dash cayenne pepper or Tabasco sauce, or to taste

A pinch of Cayenne pepper
Baguette bread

Cooking Method

Preheat oven to 350 F.


If using fresh crab meat, carefully clean the crab meat of any shells or cartilage.

In a medium-size bowl, combine cream cheese and sour cream until smooth and no lumps appears.

  • Stir in garlic, lemon juice, horseradish, hot sauce, parmesan cheese, Cayenne pepper, and salt. Fold in crab meat until well mixed.

Place the crab dip in an ungreased small 2-cup baking dish.

  • When ready to serve, bake for approximately 20 to 25 minutes or until top is bubbly and just starting to turn brown. Serve with baguette bread slices.

NOTE: This dip can and should be prepared ahead of time, covered, and refrigerated until ready to bake.  I also double this recipe during the holiday season and divide into two separate baking dishes.

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183