Crabmeat Dip

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.


This recipe goes with Crabmeat-Stuffed Chicken Breasts

Oxmoor House MAY 2006

  • Yield: 4 1/2 cups
  • Cook time: 30 Minutes
  • Prep time: 22 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.


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Crabmeat Dip Recipe