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Hot Crab Dip


  • 1 pound backfin crabmeat
  • 8 ounces cream cheese, softened
  • 1 tablespoon milk
  • 2 tablespoons grated onion
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon horseradish
  • ¼ teaspoon freshly ground white pepper
  • paprika

Preheat the oven to 350° F.

Remove any shell or cartilage from crabmeat.

Mix cream cheese, milk, onion, lemon juice, horseradish and pepper in medium bowl. Gently fold in crabmeat. Place in 8-inch pie dish. Sprinkle with paprika. Bake for 15 to 20 minutes or until bubbly. Serve with assorted crackers.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas