Creamy Crab Dip

Crab Dip - 1 lb. Item #: A-03
Crab Dip - 2 lbs. Item #: A-04
Each pound serves 4-6
1 lb. containers
Exclusively available here

Creamy Crab Dip

Starting at $49.95

A creamy dip bursting with the sweetness of crab meat. One of our most popular appetizers, our Chesapeake Bay inspired crab dip mixes lump and claw crab meat, cream cheese, sharp Cheddar cheese, and a unique blend of Chesapeake Bay seasonings. The slightly nutty flavor and smooth texture of this crab dip contrasts nicely with crisp wheat crackers, and is bursting with the sweetness of crab. This Chesapeake Bay inspired crab dip combines the comforts of a warm fire with the art of gourmet cuisine. Serve with crackers and crusty bread, and also makes an excellent stuffing to steak, poultry, or fish. Our best selling appetizer! Choose from one pound or two pounds, each pound serves 4-6.

Conventional Oven:

  1. Allow product to thaw under refrigeration for at least 24 hours.
  2. Preheat oven to 350°F (180°C). 3. Place dip in an oven safe container (original packaging is not for cooking).
  3. Place dip in oven and allow to cook for 18-22 minutes or until product is fully cooked through and reaches an internal temperature of 165°F (74°C).
  4. Remove from oven. Allow to rest for 1 minute and serve.
Crabmeat (Crabmeat, Sodium Acid Pyrophosphate to Retain Color), Cream Cheese (Pasteurized Milk and Cream, Cheese Culture, Salt, Guar Gum, Carob Bean Gum, Xanthan Gum), Heavy Cream, Mayonnaise (Soybean Oil, Vinegar, Eggs, Egg Yolk, Salt, Sugar, Water, Lemon Juice Concentrate, Ground Red Pepper, Dried Garlic, Mustard Oil), Onion, Cheddar Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Butter (Pasteurized Cream, Natural Flavorings), Lemon Juice (Meyer Lemon Juice and Lemon Juice, Natural Flavors), Dijon Mustard (Water, Vinegar, Mustard Seed, Salt, White Wine, Fruit Pectin, Citric Acid, Tartaric Acid, Sugar, Spice), Sherry Wine, J.O. Seasoning (Salt, Spices & Paprika), Sugar, Parsley, Cayenne Pepper.

Contains Egg, Milk, Shellfish (Crab).

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