Fresh Food Friday Hot Crab Parmesan Dip


Holiday parties and family gatherings are in full swing and everyone enjoys a delicious appetizer. This crab dip from Better Crocker Kitchens is something you will find on my holiday table.

Hot Crab Parmesan Dip


  • 1 package (8 ozs.) cream cheese, softened
  • 1/4 c. grated Parmesan cheese
  • 1/4 c. green onions, thinly sliced
  • 1/4 c. mayonnaise
  • 1/4 c. dry white wine (or apple juice)
  • 2 t. sugar
  • 1 t. ground mustard
  • 1 garlic clove, finely chopped
  • 1 can (6 ozs.) crabmeat, drained and flaked
  • 1/3 c. almonds, toasted, if desired


  • Heat oven to 375 degrees. Mix all ingredients except crabmeat and almonds in medium bowl until well blended. Stir in crabmeat.
  • Spread crabmeat mixture in ungreased pie plate or shallow 1-quart casserole. Sprinkle with almonds.
  • Bake uncovered 15 to 20 minutes or until hot and bubbly. Serve with crackers.
  • You can prepare this favorite from the 50s, and spread it in a casserole dish up to 4 hours ahead. Cover and refrigerate; bake as directed.

For holiday parties, sprinkle extra sliced green onions in a wreath shape, and make a bow with pimiento.


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