Warm Crab and Lemon Dip

I am going to make this on Monday night when my husband has his friends over to watch wrestling. I got a great deal on canned crab meat at the can can sale. It’s a great recipe and goes really well with baked tortilla chips! I found the original recipe in Finger Food, but adapted it to my own tastes.


  • 11 oz can crab meat, drained
  • 2 tbs lemon juice
  • 1/3 cup butter
  • 2 cloves garlic, crushed
  • 1 tsp mustard powder
  • 1/2 tsp cayenne pepper
  • 1/2 cup whipping cream
  • 2/3 cup cream cheese
  • 1/2 cup grated cheddar cheese
  • 2 tsp worcestershire sauce
  • 1/2 cup breadcrumbs
  • 1 tbs chopped fresh parsley (optional)


  1. Preheat the oven to 325 degrees
  2. Melt 2 tbs butter in a sauce pan and saute garlic for 2 minutes
  3. Add the mustard powder, cayenne pepper, and whipping cream.
  4. Bring to a simmer, and slowly add in the cream cheese while stirring, a little bit at a time.
  5. Next add the cheddar and allow to cook for about 2 minutes over low heat, stirring frequently, until smooth.
  6. Remove from the heat and add the crab meat, lemon juice, and worcestershire sauce.
  7. Season to taste with salt & pepper, mix, and transfer to a small baking dish.
  8. Melt the remaining butter in a small sauce pan, add the breadcrumbs and chopped parsley, and stir until combined.
  9. Sprinkle over the crab dip and bake for 15 minutes.
  10. Serve warm.

Makes 2.5 delicious cups of dip.


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