Warm Crab Dip

This simple recipe combines lump crab meat, cream cheese, sour cream, red bell pepper and shallot to make a rich, creamy dip to serve with crackers or toasted slices of baguette.

Warm Crab Dip

Warm Crab Dip

Yield: 2-1/4 cups
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

An elegant addition to any party menu, this dip is a deliciously simple combination of lump crab meat, cream cheese, sour cream, shallots and red bell pepper.


  • 8 ounces lump crabmeat
  • 6 ounces cream cheese, softened
  • 1/4 cup sour cream
  • 2 tablespoons mayonnaise
  • 1-1/2 tablespoons fresh lemon juice (1/2 lemon)
  • 1/4 teaspoon Worcestershire sauce
  • Dash of Tabasco
  • 1/2 medium shallot, very finely chopped
  • 1/4 medium red bell pepper, seeded and minced
  • Salt and freshly ground black pepper


  1. Preheat the oven to 325°F.
  2. Butter the inside of a small, ovenproof casserole. Place the cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire, Tabasco, shallots and red bell pepper in a mixing bowl. Season lightly with salt and pepper. Combine until smooth, then gently fold in the crabmeat.
  3. Transfer the mixture the prepared casserole and bake, uncovered, for 12 to 15 minutes.
  4. Serve with crackers or lightly toasted slices of baguette.