Baked Crab Dip-Bonita’s Kitchen

• Yield: 1
• Prep Time: 10 minutes
• Cook Time: 45-60 minutes
• Serving: For Family

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Baked Crab Dip-Bonita's Kitchen

By Bonita's Kitchen December 10, 2017

Hi and welcome to Bonita's Kitchen, I'm so glad you stopped by. If you are looking for a delicious baked crab dip or found me by mistake, welcome! 🙂

Most of the time when you are expecting company you are wondering what to have for a appetizers, this is diffently a crowd pleaser. If you have company that don't like crab or seafood use bacon or ham. If you like different spices you can make it your own and add them to your mixture, remember to taste your mixture to make sure you have enough seasonings or it's not to salty.

This is one of my favourite dip recipes Baked Crab Dip, I've been making this one for years and mostly at christmas time because I see more company. This Baked Crab Dip is super easy to make and you can make it in advance and bake on the day you are going to need it.

I will share with you more recipe ideas for when you are entertaining company over christmas or your family members are visiting.

Traditional Newfoundland Sausage Gravy Poutine

Maybe you are looking for more recipe ideas for a meal after you have your appetizers.

Traditional Newfoundland Baked Ham and Scallop Potatoes

I'm going to share with you my bread recipe and a delicious dessert recipe.

Traditional Newfoundland Homemade White Bread

Traditional Newfoundland Blueberries and Cream Trifle

I'm going to share with you a link to my cookbook, just send me a message or order through this link. https://www.bonitaskitchen.com/cookbook

Traditional Newfoundland Cooking and Recipes Cookbook

Please continue on with the recipe for Baked Crab Dip-Bonita's Kitchen. Enjoy 🙂

 

Ingredients

• Crab Meat - 2 cups or more
• Cream Cheese - 1 pack
• Sour Cream - 1 cup
• Miracle Whip or Mayonnaise - 1/2 cup
• Garlic - 2-3 cloves or garlic of choice
• Green Onion - 1-2 pieces chopped
• Black Pepper - 1 tsp or less
• Sea Salt - 1/2 tsp or less
• Dill - 1/2 tsp fresh or dried
• Shredded Cheese - 1/2 cup any type
• Bread or Crackers - to serve with hot baked crab dip

Instructions

Method:

1. Open a can of crab meat and drain all juice from it then place meat in a bowl , or if you have fresh crab meat cut in small pieces.
2. Then cut your cream cheese in small pieces and add to bowl , mix together.
3. Then add sour cream, miracle whip, garlic and salt and pepper, mix together. Cut green onion in small pieces add to bowl top with dill , mix together.
4. Add all crab mixture to a baking dish with lid or use foil wrap, top with more shredded cheese and green onion, salt, pepper. Cover with lid or foil wrap
5. Place in preheated oven at 350° for 45-60 minutes or until golden brown. Half way through baking remove lid or foil wrap and let the crab dip continue baking until golden brown.
6. Remove from heat, place on a serving plate and put the small bread pieces around the crab dip, serve hot.

Helpful hints:
-Cream cheese should be at room temperature for half hour before you cut in small pieces.
- Have a loaf of bread to use with your crab dip or assorted crackers.

-You can use 2% or skim sour cream, or less fat for your cream cheese or miracle whip.

Anyway you make this delicious crab dip you will love it.

Allergens

Allergens

Milk

This is one of my favourite dip recipes Baked Crab Dip, I’ve been making this one for years and mostly at christmas time because I see more company. This Baked Crab Dip is super easy to make and you can make it in advance and bake on the day you are going to need it.

I’m going to share with you my recipe for Traditional Newfoundland Seafood Chowder, just incase you would like a soup as your appetizer.

Traditional Newfoundland Seafood Chowder

Most of the time when you are expecting company you are wondering what to have for a appetizers, this is diffently a crowd pleaser. If you have company that don’t like crab or seafood use bacon or ham. If you like different spices you can make it your own and add them to your mixture, remember to taste your mixture to make sure you have enough.

If you like to make a double batch and bake in two separate bake dishes that will work good. Keep one for later in the evening and freeze one in a freezer proof container for later that will work will too. I always like to be prepared for more company and to have more then less of food. Save this one in your favourites to have whenever you need a quick and easy dish to make. I can’t thank you enough for taking the time to read my blog and visited my website, please leave me a message or a suggestion on a meal you would like to see me make. Most of my recipes are Traditional Newfoundland recipes, but I do have a few of my own and a few viewers choices. So once again thank you from my kitchen to yours, have a lovely day.

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