Simple is always best — especially when you’re hosting a party! My Mom’s Holiday Crab Dip is a classic appetizer that’s creamy, perfectly seasoned, and loaded with big chunks of tender, buttery crabmeat! Served hot or cold, this easy party food is special enough for any celebration, and it’s ready in just 10 minutes!
Hello, hello! Is it party season…or what?! You’re going to want to hold onto this recipe because I guarantee that it will come in handy VERY soon!
This dip is just one of those great easy go-to appetizers that’s appropriate year-round — hot or cold — and it disappears in a flash. It’s simple, it’s fast, and it’s absolutely perfect with a glass of wine, a cold beer, or a fancy champagne cocktail on New Year’s Eve!
Not long ago my mom was cleaning out her files at home and she came across stacks of old recipes. These particular cards were no longer very useful to her, so she gave them to me. What a gift! I have had such a great time flipping through the handwritten notes, preparing many of the dishes, and remembering the childhood favorites.
I vividly recall my mom preparing this particular dip on a regular basis, and one bite of it totally brings me back! It was one of the starters that she often served for holidays…hence the name! When I shared it with Keith recently, he was in HEAVEN. I know that I will be just like my mom (again), as I add this treat to my regular rotation. It’s a no-brainer!
The recipe uses the expensive jumbo lump crabmeat (found refrigerated in the seafood section), which is one reason that I reserve this particular dip for special occasions. It’s pricey, but it’s SO worth it! Don’t skimp on the main ingredient and buy the cheaper claw meat or canned stuff…it just won’t be nearly as good. Again, the holidays are a time to celebrate and indulge — and I can’t think of a better way to do so than this family-favorite party food!
[Tweet “My Mom’s Holiday Crab #Dip is simple, indulgent, and ready in just 10 minutes! #appetizer”]
Mom's Holiday Crab Dip
Ingredients
- 1 8 ounce package cream cheese, softened
- 1/3 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon dried minced onion
- 1 teaspoon garlic powder
- ½ teaspoon seasoned salt
- 1 tablespoon chopped fresh parsley
- 16 ounces jumbo lump crabmeat drained
Instructions
- In a medium bowl, use an electric mixer to blend together cream cheese, mayonnaise, mustard, onion, garlic powder, and salt. Fold in parsley and crab meat. Cover and refrigerate until ready to serve.
- This dip can be served hot or cold. For a warm dip, place in an oven-safe dish and bake at 350 degrees F until bubbly and heated through.
Looking for other great appetizers? Try these favorites:
Slow Cooker Mesquite Smokehouse Snack Mix 
Lightened-Up Spinach Artichoke & Chicken Crescent Ring
3-Ingredient Chocolate Cake Batter Dip
Crab dips always remind me of my Grandma, and she used to make something similar when I was younger. This dip looks fantastic, Blair! I love that it can be served hot or cold. I would devour this in no time!
Yes, Gayle! Crab dips are such a classic, right?! I’m taking this one to a holiday party with the girls tomorrow night!
Great post and I love that you found this in cards your mom gave you. I’ve actually taken photographs of mom and Nanny’s recipe cards so I could have them digitally in their handwriting. Thanks for the post and for sharing your family recipe!
Thanks so much, Shelby! Aren’t old family recipes THE BEST?
I would love to make this for my family Christmas dinner. What would be the best way to make this enough for 25 people? Thanks!
Hi, ak! That’s great — I’m so glad that you’ll give it a try! It obviously depends on how much dip each person eats, but I think you would be safe if you double or triple the recipe. For instance, use 3 packages of cream cheese, 1 cup of mayonnaise, 3 teaspoons of Dijon…etc. Does that make sense? Enjoy!
Question….have you ever made it and froze it until ready to heat and eat? Would love to make and take on a sailing trip to the Caribbean. There will be 8 of us and it would make a fantastic appetizer
Hi, Jill! No, I have never frozen it. I make it ahead and keep it in the refrigerator, which works really well, but I’m not sure what the texture would be like if you freeze/thaw it. Your trip sounds wonderful!!!
Sounds yummy! Do you use fresh crabmeat or imitation?
Hey, Crystal! I splurge and use the fresh crabmeat. It’s not cheap, but it’s SO worth it for a special occasion!