Grandmothers Hot Deviled Dungeness Crab Dip

Total Time:Prep/Total Time: 15 min.
Margaret Knoebel

Recipe by David Ross, Spokane Valley, Washington

Tested by Margaret Knoebel

Taste of Home's Editorial Process

Updated on Oct. 31, 2023

Every December when Dungeness Crab season opened off the coast of Oregon, my grandmother always made this hot dip. I remember she had this old newspaper clipping with the recipe. My father then made it, and now every year I make it. It tastes the same and reminds me of the start of the holiday season.

TEST KITCHEN APPROVED

Grandmothers Hot Deviled Dungeness Crab Dip

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Yield:2 cups
Prep:10 min
Cook:5 min
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Ingredients

  • 8 ounces cream cheese
  • 2 tablespoons 2% milk
  • 1 cup fresh crabmeat
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon seafood seasoning
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 3 tablespoons chopped green onions
  • 3 tablespoons slivered almonds, toasted
  • Assorted crackers and vegetables for dipping
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Directions

  1. 1
    In a small saucepan, heat cream cheese and milk until smooth. Stir in crab, Worcestershire, seafood seasoning, ground mustard, salt, pepper, paprika and cayenne pepper until well combined. Stir in green onion and almonds. Serve warm with crackers and vegetables of your choice.

Nutrition Facts

1/4 cup: 138 calories, 11g fat (6g saturated fat), 50mg cholesterol, 427mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 6g protein.
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Margaret Knoebel
Margaret is a recipe editor/tester at Taste of Home, where she prepares recipes for the photo studio and creates cooking videos. She tests the recipe contest submissions for Taste of Home, so if you submit recipes often, Margaret knows your name and loves to read about how you created each dish! She’s an alumna of the Culinary Institute of Amer...
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Margaret Knoebel
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