Crab Dip

Crab Dip

"Hot crab dip served in a bread bowl. Perfect for parties!"
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


45 m servings 198 cals
Serving size has been adjusted!
Original recipe yields 16 servings


  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 15.3g
  • 5%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 318 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, combine the cream cheese, onion, mayonnaise, crabmeat, garlic powder, salt and pepper. Spread mixture into a 1 quart baking dish.
  3. Bake for 20 minutes in the preheated oven. While the dip is baking, cut a circle in the top of the bread, and scoop out the inside to create a bread bowl. Tear the removed bread into pieces for dipping.
  4. Remove baked crab dip from the oven, and stir well. Spoon the mixture into the hollowed out loaf. Place bread bowl and chunks of bread on a medium baking sheet, and bake for an additional 10 minutes. Serve hot.


Read all reviews 451
  1. 595 Ratings

Most helpful positive review

I gave this 4 stars instead of 5 because I added a few things to it to make it a little tastier. It was a little bland on it's own. I reduced the cream cheese to 8 oz, and increased the mayo t...

Most helpful critical review

I would have given it a higher rating if I hadn't changed it so much. I used a pound of fresh backfin crabmeat, 8oz cream cheese, 1 cup mayo, and one cup sour cream. I sauteed a half onion with ...

Most helpful
Most positive
Least positive

I gave this 4 stars instead of 5 because I added a few things to it to make it a little tastier. It was a little bland on it's own. I reduced the cream cheese to 8 oz, and increased the mayo t...

What's up, people?? Man, every now and then, I run across recipes on this website that cause me to want to hit somebody because they are so GOOD!!!! Well, this is one of them. I did everythi...

I started out making this as the recipe calls for, but when it was finished, I felt something was missing. I added 1 cup sour cream, 1t creamy horseradish, 1t lemon juice, and 1t Old Bay Seasoni...

This crab dip was delicious! I've had one like this in a restaurant with my boyfriend and I wanted to learn the recipe. I took some reviewer's suggestions and added a couple of tablespoons of so...

GREAT dip with some changes! I used an 8 oz pkg of cream cheese, 1 pound can of crab meat (fresh-Phillip's), and also added 1 T horseradish, 1 T Old Bay seasoning and 1/4 cup colby jack. I mad...

Like just about everyone else, I doctored up this great starter recipe to make a dip my husband doesn't want to share with anyone! I used only 8oz cream cheese, and half an onion sauteed with f...

Perfect as written. I didn't change anything...which is completely unusual for me. Will definately make again. Thanks for the post.

This was really good both warm and cold. I used shallots instead of onions and I didn't use any mayo in it. I served this with sourdough bread.

okay here is the scoop. I tried this recipe just the way it is, I hate it when people just start adding things right away without trying it the T first. It doesn't work. It tastes like mayo. and...

Other stories that may interest you