Grandma Karen's
Hot Crab Dip

This is our grandchildren's most frequently requested dish.  Need I say more?

About this recipe

Sometimes the simplest dishes are the best.  This one certainly fits that description.  Our family and guests have been enjoying this delicious appetizer for as long as I can remember.

Ingredients

  • 8 ounces lump crab meat
  • 10 ounces cream cheese
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons horseradish
  • crackers

Directions

  1. Clean the crab meat of any shell pieces. 
  2. Combine the cream cheese, Worcestershire sauce, and horseradish in a medium mixing bowl.  Mix well with a rubber spatula to make the cheese mixture as lump free and consistent as possible.  (This minimizes mixing with the crab meat.)
  3. Add the crab meat and mix gently, but thoroughly.
  4. Transfer to a small casserole.  Cover with aluminum foil and bake for 20 minutes in a 350° F oven. 
  5. Uncover and bake for an additional five minutes or until lightly browned.
  6. Serve with a variety of crackers.
Hot Crab Dip.

Notes

  • I prefer the canned, but pasteurized and always refrigerated, crab meat available in the seafood section of many grocers.
Posted: March 2014; picture added August 2015.