Cheesy Crab Dip


  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup mayonnaise
  • 1 garlic clove, pressed
  • 1 (8 ounce) package imitation crabmeat, chopped
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1/2 cup thinly sliced green onions with tops
  • 1/4 cup diced red bell pepper
  • 1 lemon
  • 1 teaspoon Tabasco hot pepper sauce
  • 1/4 cup sliced almonds, chopped
  • 1 loaf Canapé French Bread slices, toasted


  1. Heat oven to 350 degrees F.
  2. Combine cream cheese and mayonnaise in Classic Batter Bowl; mix well using Small Mix 'N Scraper(R).
  3. Press garlic into batter bowl using Garlic Press; mix well.
  4. Chop crabmeat using Food Chopper.
  5. Grate Swiss cheese using Deluxe Cheese Grater.
  6. Thinly slice green onions using Utility Knife.
  7. Dice bell pepper using Chef's Knife.
  8. Using Juicer, juice lemon to measure 1 tablespoon juice.
  9. Add crabmeat, Swiss cheese, green onions, bell pepper, lemon juice and hot pepper sauce to batter bowl; mix well.
  10. Spoon crabmeat mixture into Mini-Baker. Chop almonds using Food Chopper; sprinkle over dip.
  11. Bake 25-30 minutes or until golden brown around edges.
  12. Serve with toasted Canapé French Bread slices.

Yield: 3 cups (12 servings or 24 sample servings)

Nutrients per serving: (1/4 cup dip): Calories 200, Total Fat 18 g, Saturated Fat 7 g, Cholesterol 35 mg, Carbohydrate 4 g, Protein 7 g, Sodium 290 mg, Fiber 0 g

Cook’s Tips:

Substituting reduced-fat (Neufchatel) cream cheese and light mayonnaise for the cream cheese and mayonnaise reduces the calories to 150 and total fat to 10 grams per serving.

If desired, 2 cans (6 ounces each) white crabmeat, drained and flaked, can be substituted for the imitation crabmeat.

Cut shapes from red bell pepper using Creative Cutters for an attractive garnish.

Recipe credit: Pampered Chef