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Crab Dip

Photo Credit
iuliia_n/shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
8 to 10 servings
Category
Dips and Spreads
Fish and Seafood
Course
Appetizers
Credit
Emily Murray First Unitarian Universalist Church of Milford,
Sources
Yankee Magazine Church Suppers and Potluck Dinners Cookbook

Tasty and easy to prepare — even less of a hassle if you make it ahead and refrigerate or freeze it until it’s needed. The contributor notes that her family, having experimented with many types of crackers, recommends Ritz as the best complement for the dip.

Ingredients
1/2 cup (1 stick) butter, softened
1 package (8 ounces) cream cheese, softened
2 cups shredded cheddar cheese
1 container (16 ounces) sour cream
1 heaping tablespoon minced dried onion
14 to 16 ounces frozen crab meat or imitation crab meat
scallions, for garnish

Instructions

Preheat the oven to 350 degrees F. Mix all of the ingredients in a large casserole dish. Bake, uncovered, for 45 to 60 minutes, or until the mixture is bubbling and the top is browned. Stir before serving hot. Garnish with scallions (if desired).

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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