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Cheesy Hot Crab Dip

Cheesy Hot Crab Dip

35 Min(s)
15 Min(s) Prep
20 Min(s) Cook
This Cheesy Hot Crab Dip recipe starts with butter, Neufchatel cheese and finely chopped garlic—and just gets more delicious as you go on!
What You Need
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32 servings
Original recipe yields 32 servings
2 Tbsp. butter
1 shallot, finely chopped
3 cloves garlic, finely chopped
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, cubed, softened
1 pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
1/2 cup milk
Juice of 1/2 lemon
3 cans (6 oz. each) crabmeat, drained, flaked
1/4 cup chopped fresh parsley, divided
1/4 cup panko bread crumbs
1/2 tsp. paprika
RITZ Crackers
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Let's Make It
1
Heat oven to 350°F.
2
Melt butter in a large skillet over medium-high heat. Add shallot and cook until softened, about 3 to 4 min. Add garlic and cook until fragrant, about 1 min. Whisk in the Neufchatel in increments until smooth; remove from heat. Add the shredded cheese in handfuls and stir to blend. Stir in the milk, lemon juice, crabmeat and 2 Tbsp. of the chopped parsley. Pour into a 1-1/2-qt. casserole
3
Mix together the panko, the remaining 2 Tbsp. parsley and the paprika. Sprinkle on top of dip.
4
Bake 20 min., until bubbly and hot. Serve with the crackers.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with some cut-up vegetable dippers in addition to the crackers.
Nutrition
Calories
150
Calories From Fat
0
% Daily Value*
Total Fat 9g
12%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 260mg
11%
Total Carbohydrates 12g
4%
Dietary Fibers 1g
4%
Sugars 2g
4%
Protein 6g
12%
Vitamin A
6%
Vitamin C
0%
Calcium
10%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
4 cups dip or 32 servings, 2 Tbsp. dip and 5 crackers each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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