Baked Crab Dip


Set sail on a culinary voyage with this Baked Crab Dip, a treasure trove of creamy, cheesy flavours. Nestled in a bread bowl, this dip is a harmonious blend of succulent crab and melty cheddar, ready to enchant your taste buds.


  • 1 package (8 oz) softened cream cheese
  • 2 cups sour cream
  • 2 cans (6 oz each) crab meat, drained, skinned and cartilage removed, or 2 cups flaked imitation crab meat
  • 2 cups grated cheddar cheese
  • 4 spring onions, thinly sliced
  • 2 round loaves (1lb each) of unsliced sourdough or italian bread
  • additional sliced scallions, optional
  • assorted fresh vegetables, crackers and/or toasted bread cubes to serve

Method of preparation:

Preheat the oven to 175°C (350°F).

In a large bowl, whisk together the softened cream cheese and sour cream until smooth.

Stir in the crabmeat, grated cheddar and sliced spring onions.

Cut a circle in the top of each loaf and scoop out to make a bowl.

Spoon the crab mixture into the bowls.

Place the bread bowls on a baking sheet and bake for about 20 minutes, or until the dip is heated through and the cheese is melted.

Serve the baked crab dip warm with the scooped out bread, sliced spring onions and your choice of fresh vegetables, crackers or toasted bread cubes.

Related Posts