Howard L. Puckett Photo by: Howard L. Puckett

Blue Crab Dip

If blue crabs aren't available in your area, substitute Dungeness or other fresh crabmeat.

Coastal Living APRIL 2006

  • Yield: Makes 4 1/2 cups


  • 1/2 cup butter
  • 1 cup thinly sliced green onions
  • 1 garlic clove, minced
  • 2 tablespoons all-purpose flour
  • 1 cup half-and-half
  • 2 cups (8 ounces) shredded Swiss cheese
  • 1/2 cup chopped fresh parsley
  • 1 tablespoon dry sherry
  • 1 pound fresh lump blue crabmeat
  • Crackers or toast points


Melt butter in a large skillet over medium-high heat; add green onions and garlic, and sauté until tender. Stir in flour, and cook 1 minute. Gradually stir in half-and-half and next 3 ingredients.

Gently fold in crabmeat without breaking up lumps. Pour into a lightly greased 8- x 8-inch baking dish. Bake at 350° for 40 minutes or until lightly browned and bubbly. Serve with crackers or toast points.


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Blue Crab Dip Recipe