hot crab dip

This hot crab dip is one of my most favorite memories of growing up; my mother would make this appetizer dip for dinner parties and often for Thanksgiving. It is based on a recipe from an old cookbook that she owned called "San Juan Classics." It is delicious if made a day or two ahead and baked when ready to serve. I would recommend serving with crispy crackers or freshly sliced sourdough bread. 

  • Cream cheese (1 8-ounce package)

  • Mayonnaise (1/2 cup)

  • Worcestershire sauce (1 teaspoon)

  • Red chili sauce (2 tablespoons)

  • White onion (1 small, finely chopped)

  • Green olives (1 cup, finely chopped)

  • Fresh garlic (2 teaspoons, minced)

  • Salt (2 teaspoons)

  • Black pepper (1 teaspoon)

  • Paprika (1 teaspoon)

  • Lemon juice (2 teaspoons)

  • Fresh crab meat (2 cups, lump meat without shell pieces)

  • Fresh parsley or green onions (2 tablespoons, chopped, for garnish)

  1. Preheat the oven to 350 degrees.

  2. In a Cuisinart or food processor, combine all the ingredients except the crab meat using the pulse function. Do not over-mix, but ensure all ingredients are evenly combined with no large chunks.

  3. Transfer the dip to a large bowl and add the crab meat; combine carefully with a spatula.

  4. Spread the dip in a shallow baking dish. At this point, the dip can be covered with foil and refrigerated for one or two days. Remove 30 minutes before ready to bake to bring back to room temperature.

  5. Bake for 15 minutes, until the dip is bubbling around the edges and golden brown on top. Serve hot, garnished with fresh parsley or chopped green onions.