Hot Crab or Shrimp Dip


Well-Known Member
Here's a dip that is a must at our family get togethers and I thought I would share. It is great with cocktails. We serve it on french bread but if you are low carbing it will work on cucumber slices.

1 can of crab meat, picked through for shells or shrimp (I rinse the shrimp if canned, chop them if they are fresh)
8 oz block of cream cheese - low fat is fine but not non-fat as it tastes like plastic
old bay seasoning to taste - 1 tsp or more
1/2 tsp worcestershire sauce
1 clove garlic grated in w microplane or chopped really fine
grated onion or onion flakes - 1 T
1 tsp lemon juice (optional)
parmesan cheese - 1/4 c, more or less to taste
salt & black pepper to taste

you can add 2T of mayo but I leave it out as I dont care for it.

Bake at 375* for 25-30 minutes until brown and bubbly

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Well-Known Member
I am so bad at this - the same size as a tunafish can - 6 or 7 oz, I think? - you can use a bigger or smaller can with this dip - very forgiving. It's a add to taste, stir, bake and enjoy kind of recipe. I can never make enough of this when the family is here.

I hope you will try it and let me know if you like it!



Well-Known Member
Thanks for getting back with me. I think I will make this for Valentines dinner as an appetizer. I will let you know how quickly it disappears. :biggrin: