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Hot Crab Dip

This easy dip is great for parties or snacking. For a chunky dip, fold in crabmeat at end of mixing.

Makes 2 cups
Prep time
10 min
Cook Time
25 min
Time to Table
35 min

Ingredients

1 pkg (250 g)
cream cheese, softened
1 can (120 g)
CLOVER LEAF CHUNK CRABMEAT, drained OR Clover Leaf Crabmeat 15% Leg meat, drained
1/4 cup (50 mL)
mayonnaise
3 tbsp (45mL)
minced green onion
4 tsp (20 mL)
seafood sauce, or to taste
1 tbsp (15 mL)
lemon juice
1 tsp (5 mL)
Worcestershire sauce
1/4 tsp (1 mL)
garlic powder

Preparation

Preheat oven to 350ºF (180ºC) .
In medium bowl, mix together cream cheese, crab, mayonnaise, onion, seafood sauce, lemon juice, Worcestershire sauce and garlic powder. Season with salt to taste. Spread dip mixture in deep 2 cup (500mL) casserole dish. Bake for 20 to 25 minutes, until bubbly and heated through. Garnish with chopped fresh parsley, or as desired. Serve with fresh vegetables, breadsticks, crackers or corn chips. Makes 2 cups (500mL) . 

Note: (May also be covered and refrigerated up to 2 days. Warm to room temperature or add 5 minutes to cooking time.) 

PRESENTATION TIP
Top with 2 to 3 tbsp (30 to 45mL) sliced almonds or 1/4 cup (50mL) shredded cheese before baking. Or for a spread, omit mayonnaise, cover and chill at least 3 hours after baking.

Prepared with

Nutrition

Amount per serving% Daily Value
Calories
160
Fat
15 g
23%
Saturated Fat
7 g
Trans Fat
0.3 g
Saturated + Trans
37%
Cholesterol
50 mg
Sodium
270 mg
11%
Carbohydrate
2 g
1%
Fibre
0 g
Sugar
2 g
Protein
4 g
Vitamin A
10%
Vitamin C
2%
Calcium
4%
Iron
2%

Claims Per Serving

- Source of Vitamin A

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