Package of cream cheese.......enough cream to make it an thin as you lke it.... 1/2 cup crab meat, 1/2 ( about) tsp w'shire) 1/2 tsp hot sauce,a good teaspoon of grated raw onion and a "slurp" of sherry wine.....if in a big hurry, just crab, cream cheese, cream and sherry will make a pretty darn good dip.
Linda C

Thank you, Linda!

Tikanas

We buy canned pasteurized lump crab meat in one pound cans in the seafood department of our local supermarket. We make crab cakes with 1/2 pound so I came up with this to use up the other 1/2 pound.

Hot Crab Dip
Warning: this dip is very rich! When I make this as an appetizer, thereÂs usually no room left for dinner!

Ingredients:
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup cream cheese, softened
1/2 cup shredded Cheddar cheese, divided (I like sharp white cheddar for this)
1-2 teaspoons Old Bay® Seasoning
1/2 teaspoon Worcestershire sauce
1/8 teaspoon dry mustard
1/2 pound fresh lump crab meat

Additional seasonings: Lemon juice, lemon pepper seasoning, garlic or onion powder, dash Louisiana Hot Sauce. Also great with spinach (1/2 box frozen spinach, thawed and well drained) or artichokes (1/2 can artichokes, cut up) added.

Directions:
1. Combine mayonnaise, sour cream, cream cheese, 1/4 cup cheddar cheese, Old Bay, Worcestershire sauce and ground mustard. Add any or all additional seasonings to taste. Gently fold in crab meat (try to leave some chunks). Spoon mixture into 1/2 quart baking dish and top with remaining cheese. Sprinkle with a dash of Old Bay.
2. Bake in 350°F oven 12-15 minutes or until mixture begins to bubble around edges. Serve with assorted crackers.
Notes: If you donÂt have cream cheese, just leave it out and increase cheddar cheese to 3/4 cup. If you donÂt have sour cream, use all mayonnaise.

Here's my easy recipe, and my family devours it immediately, at get-togethers.
8-10 oz imitation crabmeat, shredded
Mix with 3-5 tablespoons miracle whip (or mayo)
chopped onion
8 oz neufchatel creamcheese
Spread thinly over platter
Cover with thin layer of coctail sauce
Serve with assorted crackers, Frito scoops

i am absolutely on the same page as felpec! it's usually just the 2 of us and those 1# cans of crab are perfect to make a couple of dishes that we consider to be treats. i use sue's (cookingrvc) recipe for crab cakes and ginger's recipe for west indies crab salad--one hot and one cold and both delicious (just in case you change your mind about what you want to fix...) if not, the attached link has a couple of favorites. i tend to use shrimp and crab interchangeably in dip recipes and perhaps they might work for you, too. enjoy!

Here is a link that might be useful: shrimp dip

This might be a little late, but maybe someone will find it timely.

Got this recipe from a free Kraft publication some years back. I double the recipe using the 1 Lb. can of crab meat from Costco (blue fin).

It has a very nice taste and is always devoured.

Hot Crab Dip

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces Cream cheese -- softened
1 cup grated swiss cheese
4 scallions -- chopped
1/3 Cup Mayonnaise
1/8 teaspoon fresh ground pepper
8 ounces crab -- (Costco's canned Blue Fin is good)
1/4 Cup Sunflower seeds, toasted -- optional

Combine cream cheese, swiss, scallions, mayonnaise, and fresh ground
pepper.

Gently fold in crab meat.

Transfer to ovenproof crock and top with sunflower seeds.

Bake at 350° for 30 minutes.

Place under broiler for a few minutes to brown top.

Source:
"Kraft"

Crab dip....is that by prescription or can you get it OTC?

(DARFC)

It's a gentile specific remedy lol!

What the heck is "DARFC"??

Tikanas

Thanks, San. I love that W.I. Salad, too. Here's another cold crab dip:
CHILLED CRAB DIP (serves 10-12)
2 finely diced hard-cooked eggs
1 lb crabmeat
1/2 cup mayonnaise
1/2 cup chili sauce
1 tsp horseradish
1 TBL Worcestershire
1/4 tsp salt
1/8 tsp hot pepper sauce
1 finely grated small onion

Remove any shells from the crabmeat. Put into medium bowl with all other ingredients & mix thoroughly. Serve w/corn chips, potato chips or crackers.~~Of Tide & Thyme
(Will keep up to 2 days in refrigerator.

'ducking and running for cover'

Here are 3 of my favorites:

CRAB DIP Â
½ lb. crab- cut up
16 oz. cream cheese
2-3 T. Worcestershire sauce
½ c. sour cream
onion salt
garlic salt
celery salt
cayenne pepper

Mix all except crab. Fold in crab. Bake at 350 for 30 min.

CHEESY CRAB FONDUE
5 oz. Kraft Old English Sharp Cheese Spread
8 oz. cream cheese
7 ½ oz. canned crab meat
¼ c. half and half
¼ tsp. garlic salt
½ tsp. Worcestershire sauce
¼ tsp. cayenne pepper

Melt cheeses until smooth. Add remainder of ingredients and stir until heated.

RED LOBSTER ULTIMATE FONDUE
1 c. Velveeta, cubed
1 c. Swiss cheese, cubed
1 can cream of shrimp soup
1 c. milk
½ tsp. cayenne
½ tsp. paprika
1 broiled lobster tail (1 ½ c. meat) or shrimp, crab, crayfish

Combine all except seafood and heat over low until melted, stirring occasionally. When melted stir in seafood.

HOT CRAB DIP

8 oz. pkg cream cheese
1 can flaked crabmeat (you can use fresh)
3 tsp grated onion
1/4 cup mayo
1/4 tsp horseradish
2 tsp sherry
1 tsp lemon juice

Soften cream cheese. Blend in all other ingredients. Spoon in a shallow baking dish. Bake at 375 for 15 mins. or until bubbley. Serve hot with Triscuits.

jdport, its funny that you suggest serving your hot crab dip with Triscuits! I just love hot crab dip and I simply must have it with Triscuits, nothing else will do!