Crab Cake Dip

Crab Cake Dip
  • Cook Time
  • Prep Time
  • 8Servings


  • 1 1 pound container lump crab meat, drained and picked over for shells
  • 1 8 ounce package cream cheese, at room temperature
  • 2/3 cup chopped celery
  • 1/2 cup tartar sauce
  • 1/3 cup minced onion
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • Old Bay Seasoning or chili powder, to taste
  • 3/4 cup finely crushed saltines (about 1/2 sleeve)
  • 2 tablespoons cold butter, thinly sliced
  • Chopped chives, for garnish
  • Celery sticks and saltines, for dipping


Preheat the oven to 400 degrees . In a medium bowl, mix the first 8 ingredients; season with Old Bay, salt and pepper. Transfer to a 2-qt. baking dish; smooth the top. Sprinkle with the crushed saltines. Scatter the butter slices over the saltines.

Bake until golden brown and bubbly, about 25 minutes. Garnish with the chives. Serve with the celery and saltines