Gulf Coast Hot Crab Dip

You’ll want to serve this at your next party.

[quicklook-recipe prep_time=”10 min” cook_time=”20 min” serves=”24″ details=”” ]

Lumps of crab in a spicy sauce make a wonderful and festive appetizer.

[ingredients-list title=”Ingredients” serving_size=””]

  • 12 ounces fresh lump crabmeat or 2 cans (6 ounces each) crabmeat, drained
  • 8 ounces fat-free cream cheese, softened
  • 1 cup nonfat sour cream
  • 1 small onion, finely chopped
  • 1 tablespoon prepared horseradish
  • 2 teaspoons Worcestershire sauce


  • 1/4 teaspoon hot red-pepper sauce
  • 3 tablespoons plain dry bread crumbs
  • 1/2 teaspoon paprika
  • 4 1/2 ounces baked low-sodium thin wheat crackers (about 72)


[step-list-wrapper title=”How to make it” time=”30 minutes”]
[step-item number=”1″ image_url=”” title=”” ]Preheat oven to 350°F. Coat gratin dish or deep-dish pie plate with nonstick cooking spray. Pick through crabmeat; discard any shells and cartilage. Rinse crabmeat and drain.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Stir cream cheese in medium bowl until smooth. Blend in sour cream, onion, horseradish, Worcestershire sauce, and hot-pepper sauce. Gently fold in crabmeat. Spoon into baking dish; smooth top.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Combine bread crumbs and paprika and sprinkle evenly over crabmeat mixture. Bake until bubbly, about 20 minutes. Serve piping hot with crackers.[/step-item]


[nutrition-info calories=”57″ calories_fat=”” fat=”” sat_fat=”0.5g” choles=”12mg” sodium=”129mg” carbs=”6g” sugars=”” protein=”5g” fiber=”0g”]


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Originally Published in Reader's Digest