READY IN 40 mins

Best Hot Crab Dip

Read Reviews (140)

"Very easy to make and absolutely wonderful! I am from Maryland and this is truly the best crab dip around. I have been making it for years." — JOELLEFLYNN

Directions

Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch square baking pan.
In a large bowl, combine crabmeat, sour cream, cream cheese, buttermilk, mayonnaise, Monterey Jack cheese, Cheddar cheese, capers, artichoke hearts, garlic, black pepper and dill. Stir until well mixed. Spoon dip into prepared baking pan. Sprinkle with Parmesan cheese and Old Bay Seasoning TM.
Bake in preheated oven until top is crusty, about 15 to 20 minutes.
Cut the top off the loaf of bread. Hollow out the loaf and cube the top and the removed pieces so that they may be used for dipping. Spoon hot dip into hollow bread loaf. Serve immediately with bread pieces for dipping.

Kitchen-Friendly View

PREP 20 mins
COOK 20 mins
READY IN 40 mins

Reviews More Reviews

Most Helpful Positive Review

Nov 12, 2006

The first time I made it, I [accidentally] left our the Buttermilk. The second time I made it I wished that I had forgotten the Buttermilk; it was much better without it. Next time I make it I will add more crab meat and more artichoke hearts, for a thicker, heartier dip.

—Jennifer

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Most Helpful Critical Review

Dec 24, 2006

This was an awful dip...Thank goodness I did a trial run...when I took it out of the oven there were pools of oil on the top and sides...too many fatty ingredients? there were unmixed lumps of cream cheese in various cooked pockets although I had stirred thoroughly...the cream cheese should have been beaten with the other ingredients with heavy duty mix master after softened? the capers were overwhelming in taste...they should have been finely diced? the garlic was overwhelming...maybe 1 tablespoon vs. 2? You should only use fresh crab meat...the canned taste was unmistakable (I thought that with all the yummy sounding ingredients the canned taste would cook out)

—cook

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164 Ratings

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Dec 10, 2003

Great!!!Very creamy dip with a wonderful blend of flavors. I added extra Old Bay seasoning (I am from Maryland, we use this spice like salt and pepper!) Someone complained of the artichokes overpowering the dip- I thought it was terrific since my family and I love artichokes (my kids favorite vegetable). If you're after more of the crab flavor, scale down the artichokes, don't use them, or use more crabmeat. I have always noticed that artichokes in dips are the most dominant flavor. Like other reviews stated, this recipe can be adapted to many tastes, i.e. using shrimp, lobster, etc. I actually didn't have cheddar or montery jack cheeses, and substituted asiago cheese and it was great. Looking forward to making it again with the correct cheeses.

—melbatoast

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Jun 17, 2005

Do NOT let the long list of ingredients intimidate you - it is WELL worth it. God this recipe is so so good. I did one of those 'well I should make sure it tastes ok before I serve it' and kept eating it before it was baked!!!! I used 2 cans lump crab meat (in the tuna section of the grocery store) and 1/3 can white crab meat from the same section, and was amazed at how good this came out. The sourdough 'dish' is brilliant. Served this with wheat thins also, but may put some salt in next time, and serve it with Carr's Table Water crackers. God I could eat this entire thing alone.

—STARDUST_331

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Mar 20, 2008

I can say based on my taste test and the tasting by 15 other folks - THIS CRAB DIP (as I prepared it) IS AWSOME!!!} However, I am an accomplished cook so I can get a good feel for a recipe just by reading it. I don't think that 1/2 tsp of dried dill is overpowering for this recipe. While I love capers, a lot of people do not, so I used non-parielles which are smaller. I would certainly increase the amount of crab, using either all lump or a mix of lump and back-fin depending on the size of my wallet. I think a bit of sherry or white wine would be an acceptable addition. Or some lemon juice.

—Mike

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Nov 22, 2005

I found this recipe a couple of years ago on allrecipes.com and it has become a favorite of our family! I always make it at holidays & when company comes over. Everyone always loves it. I know alot of people are unsure about putting capers in it, either because they think they wouldn't taste good in it or because they don't know what capers are. I assure you that the capers is a MUST for this recipe. Capers by themselves aren't appetizing, but when added to this recipe, gives it just the right flavor! Trust me!

—TABITHA HARDER

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Jan 22, 2005

3 words - OH MY GOSH! I would give this recipe 10 stars if I could - it was SO amazing I didn't want to share! I made a second batch and had some left over (hid it from my hubby) and it was good even cold! Unlike other reviewers, I enjoyed the taste of the capers. If you've never tried them before, add just a few - it gives this recipe a nice flavor. Thank you for sharing Joelle!

—MRSMORTON

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Jan 04, 2005

Fantastic dip!! I've been looking for a great crab dip for years, and this is absolutely *IT*! The ingredients can get a bit spendy - there's lots of good stuff in there. But very much worth it. I served it out of a 2 quart crock with sourdough bread and restaurant-style tortilla chips. It also reheats well in the microwave. YUMMY!

—RKOKINDA

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Nutrition

Calories
284 kcal
14%

Carbohydrates
12.4 g
4%

Cholesterol
51 mg
17%

Fat
21.6 g
33%

Fiber
1.4 g
5%

Protein
11 g
22%

Sodium
641 mg
26%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Best Hot Crab Dip

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 284
Calories from Fat: 194

% Daily Value *
Total Fat 21.6g 33 %
Saturated Fat 8.8g 44 %
Cholesterol 51mg 17 %
Sodium 641mg 26 %
** Potassium 148mg 4 %
Total Carbohydrates 12.4g 4 %
Dietary Fiber 1.4g 5 %
Protein 11g 22 %
** Sugars 1.2g
** Vitamin A 10 %
** Vitamin C 7 %
** Calcium 21 %
** Iron 10 %
** Thiamin 9 %
** Niacin 20 %
** Vitamin B6 9 %
** Magnesium 7 %
** Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.