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virginia crab dip

(1 rating)
Heartnurseva avatar
Recipe by
Linda Ashby
@Heartnurseva
Midlothian, VA

This is a special hot crab dip. I obtained the recipe from a wedding caterer at a beautiful Chesapeake Bay Wedding. Never substitute claw or backfin and you will always have a hit! Everyone wants this recipe, It is best served with a crispy toast point or plain bagel chips , or crackers. I like to serve it in a chafing dish over a sterno flame to keep warm.

(1 rating)
yield 12 -15 as an appetizer
prep time 10 Min
cook time 30 Min

Ingredients For virginia crab dip

  • 1 lb
    fresh lump crabmeat (phillips in a can from costco)
  • 1 pkg
    philadelphia real cream cheese (not fat free)
  • 1 c
    real sour cream (8 oz) (not fat free)
  • 1 tsp
    worcestershire sauce
  • 1 tsp
    lemon juice, fresh
  • 1 pkg
    dry italian good seasons salad dressing mix

How To Make virginia crab dip

  • 1
    In a large bowl open the 8 oz package of cream cheese and let soften at room temp. set aside
  • 2
    After cream cheese is soft, add the sour cream, and seasoning packette, gently fold in the can of drained crabmeat, last add the lemon juice and worcestershire sauce. Mix well.
  • 3
    Turn into a 1 qt casserole dish and microwave on medium to low power for 10 min , stopping to stir until heated through. Once warmed can be added to a chafing dish or may be held in a warm oven till ready to serve, This is best served hot .
  • 4
    Serve crackers or dry chunks of crusty french bread for dipping.
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