Hot Crabmeat Dip

Fresh crabmeat makes this an extraspecial dip that's great for entertaining. Fresh crabmeat usually comes in a 1-pound container, but you can keep the remaining crabmeat in the refrigerator 2 to 3 days. Serve the dip with whole-grain crackers or Melba toast.

Yield: 2 cups (serving size: 1 tablespoon)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 27
  • Fat: 1.9g
  • Saturated fat: 1.1g
  • Protein: 2.1g
  • Carbohydrate: 0.4g
  • Cholesterol: 11mg
  • Iron: 0mg
  • Sodium: 69mg
  • Calories from fat: 63%
  • Fiber: 0g
  • Calcium: 12mg


  • 1 (8-ounce) package 1/3-less-fat cream cheese
  • 2 tablespoons light mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 8 ounces lump crabmeat
  • 2 tablespoons chopped fresh chives
  • 2 teaspoons chopped fresh parsley


  1. Combine first 6 ingredients in a medium saucepan; cook over medium heat, stirring constantly, until cheese melts.
  2. Stir in crabmeat, chives, and parsley; cook over medium heat, stirring constantly, until thoroughly heated.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Hot Crabmeat Dip Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy