Hot Crab Dip
Tender crab meat and a flavorful cream cheese sauce combine to make this hot crab dip taste similar to crab rangoon, but in dippable form! Serve with crostini, toasted baguette, crackers, wonton chips, or whichever dippers you like best.
Hot Crab Dip
This dip has its origins in crab stuffed mushrooms. I had leftover filling and sampled it by dipping a cracker into it. Before I knew what was happening, the pan was empty.
This fantastic appetizer has a very tiki bar feel to it and makes a great addition to any party table. Don’t let that keep you from making it any time, though. It’s fast enough to make on a weeknight that needs a little something special to motivate you through the rest of the week.
And if you want to keep the tiki bar theme, you should serve this with our Mai Tai Cocktail which combines light and dark rums with orange liqueur and a tiny splash of pineapple juice for a citrusy, bright and smooth drink.
Crab Stuffed Mushrooms
I know not everyone is a mushroom fan. I forgive you. But seriously, I know mushrooms can be polarizing in food.
Could you make this without the mushrooms? Sure. Absolutely.
However, I will tell you that the mushrooms add a great flavor and texture without the recipe tasting even remotely mushroomy. It just makes the dip more substantial and savory.
To make this irresistible hot dip, you’ll need the following ingredients, with mushrooms optional, if you really just can’t do it:
- mushrooms
- cream cheese
- green onions
- Italian seasonings
- black pepper
- Parmesan cheese
- butter
- Italian breadcrumbs
- crabmeat or imitation crab meat
You can make this with budget friendly imitation crab in place of the real crabmeat if you need or want to. And yes, it’s still absolutely delicious.
Hot Crab Dip Recipe
Preheat the oven to 350°F. If you are including mushrooms, clean the mushrooms with a damp cloth and finely mince the mushrooms.
In a large skillet, melt a tablespoon of butter over medium-high heat. Add the bread crumbs and stir quickly to coat. Saute while stirring frequently, for about 2 minutes, until golden and toasted. Remove from the heat, transfer to a plate, and let cool.
Combine the cream cheese, mushrooms, green onions, Italian seasonings, black pepper, and ⅓ cup of Parmesan cheese in a medium-size bowl. Mix well to combine and then stir in the crab meat.
Transfer the mixture to a 1-quart baking dish or a small oven-safe skillet.
Sprinkle with the remaining Parmesan and the toasted breadcrumbs. Bake until heated through, about 15-18 minutes.
Want a few more hot dips to satisfy your snack cravings? Is there anyone who wouldn’t happily dive into a hot queso dip? This is a creamy, spicy, perfectly smooth, and cheesy dip just like they serve at your favorite Mexican restaurant. And this Chicken Enchilada Dip is a creamy, cheesy, spicy chicken-filled enchilada-inspired dip, a hit with everyone who tries it.
Creamy, buttery, cheesy potatoes with bacon are combined in this Loaded Baked Potato Dip to create a snack that is a guaranteed win for your football party. Everyone knows that potatoes and sour cream go together like football and snacks.
Cheesy hot bean dip is a hit for any occasion. This easy recipe can be made in the oven or in the crock-pot! Serve with all your favorite dippers for a knock-out appetizer or party food.
Corned Beef Dip is a creamy, cheesy, slightly tangy dip generously filled with chunks of corned beef along with a bit of sauerkraut and caraway to give it that unmistakable Reuben flavor.
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Hot Crab Dip
Tender crab meat and a flavorful cream cheese onion sauce combine to make this hot crab dip taste similar to crab rangoon, but in dippable form! Serve with crostini, toasted baguette, crackers, wonton chips, or whichever dippers you like best!
Servings 8
Calories 174kcal
- 1 pound fresh crimini or button mushrooms OPTIONAL
- 8 ounces cream cheese room temperature
- ¼ cup thinly sliced green onions
- 1 teaspoon dried Italian seasonings
- ¼ teaspoon freshly ground black pepper
- ½ cup freshly grated Parmesan cheese divided
- 1 tablespoon butter
- ¼ cup plain or Italian breadcrumbs
- 7-8 ounces canned or fresh crabmeat OR 8 ounces imitation crab meat chopped small
Preheat the oven to 350°F. If you are including mushrooms, clean the mushrooms with a damp cloth and finely mince the mushrooms.
In a large skillet, melt a tablespoon of butter over medium-high heat. Add the bread crumbs and stir quickly to coat. Saute while stirring frequently, for about 2 minutes, until golden and toasted. Remove from the heat, transfer to a plate, and let cool.
Combine the cream cheese, mushrooms, green onions, Italian seasonings, black pepper, and ⅓ cup of Parmesan cheese in a medium-size bowl. Mix well to combine and then stir in the crab meat.
Transfer the mixture to a 1-quart baking dish or a small oven-safe skillet. Sprinkle with the remaining Parmesan and the toasted breadcrumbs. Bake until heated through, about 15-18 minutes.
Calories: 174kcal | Carbohydrates: 8g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 343mg | Potassium: 228mg | Fiber: 1g | Sugar: 3g | Vitamin A: 478IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 0.5mg
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