This warm crab dip recipe is scrumptious! There came a time when I dreaded going to someone’s house because I had to make it yet again. That’s how popular it is!
Riddle me this . . . What is warm, creamy, cheesy and delish? This warm crab dip, that’s what!
*Pumps fists!*
Whenever I bring the ingredients to our cousin’s house and make this dip, she says, “This is simply delightful,” which I find funny. Another thing that I find funny is – no matter where I bring it – if people have had this delish dip before, they say, “This is the best batch, ever!” The funny part is: they are totally serious.
You can serve it with any cracker but I always bring Ritz Chips. I don’t get the 9 pack. I just wanted to show you what I like to serve with this dip. But perhaps I should get this pack because that’s how much people request it!
I find that 2 packages of the chips last for the amount of dip this recipe makes. In my experience, one would be not enough and you would run out. Sometimes for variety, I will bring one bag of Ritz chips and one Wheat Thins Multigrain Chips, I added the link just so you can see it. (Wow, they’re expensive on Amazon!) You can find these and the Ritz chips in the cracker aisle of most grocery stores.
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How to make warm crab dip
I grab a sauce pan and put in 2 packages of cream cheese and some mayonnaise. I use a knife to cut up the cream cheese into smaller slices. I heat cheese and mayo on medium, stirring constantly, until they’re nice and creamy.
This is what it should look like.
I gather the rest of the ingredients.
It’s my job to make the crab dip, but it’s Christopher’s to open the crabmeat cans for me and to drain them. Isn’t that funny? He almost always does it.
Another amusing thing to me, is sometimes when I’m texting someone about bringing this dip or even writing it in an email, I write, “Crap Dib.” Transposing letters, anyone?
Back to the recipe. I measure out some prepared mustard, (I use Gulden’s), some garlic powder, onion powder, Worcestershire sauce and horseradish.
I also grab some shredded, sharp cheddar cheese along with two cans of crab, opened and drained. And the best part – some white wine. Do I take a swig of that wine just to make sure it hasn’t gone bad? You betcha I do. Quality control peeps and someone has to do it.
I nominate ME! 🙂
I use about 2 cups of the cheese. Yum, I love sharp cheddar cheese.
After the cream cheese and mayo are all smooth and creamy, I add the mustard, garlic powder, onion powder and Worcestershire sauce, stir to blend and let that heat up.
Once that is heated, I add the horseradish and crabmeat letting that heat up too before adding the cheese. I stand there and stir, letting the cheese melt. By this time I’m drooling but I contain myself, because I’m a professional.
Mostly.
Now, I eyeball it and see how much wine I need to add. It’s added to thin the mixture out a little as well as for the taste. Any white wine will do, though I tend to use Sauvignon blanc. Or whatever is in my cousin’s fridge. 🙂
I pour a little bit in and stir it. Add more if needed, but I’d say use ¼ of a cup of wine or less.
Voila! You are done!
I transfer the warm crab dip to a lovely bowl and pour the chips out in an equally lovely platter and serve it right away.
Everyone digs in and declares it to be the best batch ever!
Our cousin doesn’t just eat this warm crab dip with crackers, I’ve seen her spread it on a bagel or even in a sandwich. She is so resourceful and imaginative.
Here’s a photo of someone who also loves my warm crab dip!
His name is Reese.
Do I sneak him some?
No, NEVER! *Nose grows and pokes my monitor*
He prefers it on the Ritz chips over the multigrain Wheat Thin chips.
Just saying!
I hope you enjoyed this warm crab recipe and just know that you HAVE to make it for the holidays. Your guests will thank you!
And as always, may all your dishes be delish!
Warm Crab Dip
Ingredients
- 2 packages cream cheese
- ½ cup mayonnaise
- 1 teaspoon mustard
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons Worcestershire sauce or a few shakes
- 1 teaspoon horseradish
- 2 cans crabmeat drained
- 2 cups sharp cheddar cheese shredded
- ¼ cup white wine just enough to get it to the right consistancy
Dip It
Crackers or ritz chips
Instructions
- Add cream cheese and mayo in a saucepan, heat on medium/low
- Stir until melted and smooth
- Add mustard, garlic powder, onion powder and Worcestershire sauce
- Stir and heat for a few minutes
- Add horseradish and crabmeat
- Heat and stir
- Add cheese and stir until it is melted or close to it
- Add wine to thin and for taste
- Taste
- Smile at the masses waiting for the dip
- Serve with chips or crackers
- Be the star of the ball
- Enjoy
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Carol Borchardt
This really looks and sounds wonderful! Love how easy it is to pull together!
Elaine
Thank you Carol!
Joyce
I have to make this for New Year’s Eve as my family loves crabmeat!
Deb Delozier
This recipe sounds awesome Elaine! I’ve got to try it!
Elaine
It really is. Thanks so much for your comment Deb!
Nancy
This recipe is so good! It’s a much-loved recipe now for my family!
Elaine
Thank you Nancy! I appreciate it!
Gina
Such a decadent and delicious appetizer! Can’t stop eating this when it’s out – so addicting!
Elaine
Thanks so much Gina! We find it that way too. When I bring this to my cousin’s house, she can’t get enough of it and will take the leftovers and put it on bagels or english muffins. 🙂 Thanks for letting me know. I appreciate it.