Crabmeat Dip

This creamy dip doubles as an appetizer and a stuffing for boneless chicken breasts. It can easily be made a day ahead and baked just before guests arrive. Reserve 1/2 cup of the unbaked dip for Crabmeat-Stuffed Chicken Breasts.



4 1/2 cups

Recipe from

Recipe Time

Prep: 22 Minutes
Cook: 30 Minutes


1 (8-ounce) package cream cheese, softened
1 (5.2-ounce) package buttery garlic-and-herb spreadable cheese (we tested with Boursin)
1/2 cup mayonnaise
1/4 cup finely chopped red bell pepper
1/4 cup chopped green onions
3/4 cup freshly grated Parmesan cheese
1 teaspoon coarse-grained Dijon mustard
1/2 teaspoon Worcestershire sauce
1 teaspoon hot sauce
2 tablespoons fresh lemon juice
1 garlic clove, minced
2 tablespoons capers
1/4 teaspoon freshly ground black pepper
1 pound fresh lump crabmeat, drained


Combine first 13 ingredients, stirring well. Gently fold in crabmeat. Spoon dip into a lightly greased 8" square baking dish. Bake at 350° for 30 minutes or until bubbly. Serve with crackers or Melba toast rounds.


Christmas with Southern Living 2006

May 2006