This party-perfect crab dip recipe will be a hit at your next potluck, tailgate, or get-together.
How to Make Crab Dip
You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:
Crab Dip Ingredients
These are the simple ingredients you'll need to make this top-rated crab dip recipe:
· Crabmeat: This crab dip starts with two cans of drained and flaked crabmeat.
· Cream cheese: Softened cream cheese ensures a rich, creamy, and flavorful crab dip.
· Mayonnaise: Mayonnaise adds even more richness.
· Onion: A finely chopped onion takes the flavor up a notch.
· Seasonings: This easy crab dip is seasoned with garlic powder, salt, and pepper.
· Italian bread: For a restaurant-worthy presentation, serve this crab dip in a hollowed out loaf of Italian bread.
How Do You Make Crab Dip?
It couldn't be easier to make this crab dip: Simply stir all the ingredients together, bake, and enjoy. You'll find the full, step-by-step recipe below.
What to Serve With Crab Dip
Serve this crab dip with crackers, sturdy vegetables, tortilla chips, pretzels, or pita bread. If you want to go the homemade route, try serving it with fresh crostini.
Can You Make Crab Dip Ahead of Time?
This crab dip makes a great make-ahead appetizer! Just combine the ingredients, spread the mixture in the baking dish, cover tightly, and refrigerate for up to two days. When you're ready to serve it, bake and serve the dish according to the recipe.
How to Store Crab Dip
Store your leftover crab dip in an airtight container in the refrigerator for up to three days. Reheat in the microwave or in the oven. We don't recommend freezing crab dip, as cream cheese does not freeze and thaw well.
Allrecipes Community Tips and Praise
"I added some Old Bay seasoning to the mix and also on the top for some color," says Bruce Zieper. "It was a real crowd pleaser, I'll make it again for sure!"
"Great recipe," according to JoeOnTheGo. "I added grated white Cheddar and Cajun seasoning. It rocked! I also had all of the ingredients and did not have to go to the grocery."
"This recipe is so easy and the taste is awesome," raves cheryll. "I have brought this to numerous parties and it's always a hit!"
Editorial contributions by Corey Williams
Ingredients
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2 (6 ounce) cans crabmeat, drained and flaked
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11 ounces cream cheese, softened
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5 tablespoons mayonnaise
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1 small onion, finely chopped
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⅛ teaspoon garlic powder
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salt and pepper to taste
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1 (1 pound) loaf round, crusty Italian bread
Directions
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Gather all ingredients.
Dotdash Meredith Food Studios
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Preheat the oven to 350 degrees F (175 degrees C).
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Combine crabmeat, cream cheese, mayonnaise, onion, garlic powder, salt, and pepper together in a medium bowl; spread mixture into a 1-quart baking dish.
Dotdash Meredith Food Studios
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Bake in the preheated oven for 20 minutes. Meanwhile, cut a circle in the top of the bread; scoop out the inside to create a bread bowl. Tear the removed bread into pieces for dipping.
Dotdash Meredith Food Studios
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Stir baked crab dip and spoon into bread bowl. Place bread bowl and chunks of bread on a medium baking sheet; bake for an additional 10 minutes. Serve hot.
Dotdash Meredith Food Studios
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 199 | Calories |
| 12g | Fat |
| 15g | Carbs |
| 8g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 199 | |
| % Daily Value * | |
| Total Fat 12g | 15% |
| Saturated Fat 5g | 26% |
| Cholesterol 42mg | 14% |
| Sodium 318mg | 14% |
| Total Carbohydrate 15g | 6% |
| Dietary Fiber 1g | 3% |
| Total Sugars 1g | |
| Protein 8g | 17% |
| Vitamin C 1mg | 1% |
| Calcium 60mg | 5% |
| Iron 1mg | 7% |
| Potassium 140mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
