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When it comes to party food, there’s one culinary category that reigns supreme: dips. And whether you’re hosting a game-day party or looking to bring a potluck dish, this recipe for creamy crab dip will satisfy lots of stomachs.

And, it’s pretty easy to make, too.

Recipes are often all about the Maryland-style crab dip, which calls on fresh crab and Old Bay seasoning, the signature seafood flavor around the Chesapeake. Old Bay can be an acquired taste, so this recipe doesn’t call for it, but feel free to add a teaspoon if you like the Maryland crab dip flavor.

Grab some crostini (sliced from a fresh baguette and toasted would be perfect), crackers, or even fresh veggies to dip in this warm dip and watch the entire dish disappear right before your eyes. It’ll definitely be a winner on game day!

Creamy Crab Dip


  • 1 8-ounce package low-fat cream cheese
  • 1/2 pound lump crab meat, broken up (imitation crab wonít be the same!)
  • 2 tablespoons low-fat sour cream (can substitute Greek yogurt)
  • 2 tablespoons green onion, minced
  • 1 clove garlic, minced
  • 2 teaspoons horseradish
  • 1/2 cup cheddar cheese
  • 2 teaspoons dried parsley
  • 1 teaspoon red pepper flakes
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • Chopped red bell pepper and extra green onion for garnish (optional)


  1. Preheat the oven to 375 degrees F. Lightly grease a basking dish with cooking spray.
  2. Mix all the ingredients well in a large bowl, and then spread the mixture in the baking dish.
  3. Bake the dip for 20 minutes, or until it is bubbly and lightly golden-brown on top.
  4. Take the dish out of the oven and, if desired, sprinkle the top with chopped red bell pepper and green onions for garnish and color. If you like spice, sprinkle the top with extra red pepper flakes, too.
  5. Serve with crostini (cut a baguette into 1/2-inch slices and brush both sides with olive oil, and put in an oven set to 400 degrees F for 5 to 10 minutes, or until golden brown), fresh veggies, crackers, or pita chips.
  6. Enjoy!

Recipe adapted from That’s Some Good Cookin’

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