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  • Weyand's Chef

Crab Meat Dip


Two 8-ounce packages cream cheese, softened

2 teaspoons prepared horseradish, drained

2 tablespoons minced yellow onions

2 tablespoons milk

pinch of salt and pepper

1 pound crabmeat


Preheat the oven to 350º. In a large mixing bowl, combine the cream cheese, horseradish, onion, milk, and salt and pepper. Fold in the crabmeat. Transfer the mixture to a pie plate and bake until bubbling, about 15 minutes. Serve hot with assorted crackers.

This recipe is courtesy of Fred Thompson’s “Crazy for Crab” cookbook.

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