Hot Crab Salsa Dip

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Recipe for Hot Crab-Salsa Dip. Be sure to use a very thick salsa for this winning dip.


  • 8 ounces cream cheese, at room temperature
  • 1 cup mayonnaise
  • 1 cup chunky tomato salsa
  • 1 teaspoon Worcestershire sauce
  • 1 pound fresh crab meat, picked over to remove cartilage and flaked
  • hot red pepper sauce to taste
  • 1/3 cup fresh bread crumbs, preferably from day-old French or Italian bread
  • What to Dip:
  • potato chips
  • tortilla chips
  • flatbread strips
  • broccoli florettes
  • celery sticks
  • cherry tomatoes


  1. Makes About 4 Cups
  2. 1. Position a rack in the center of the oven and preheat to 350°F. Lightly butter a 1-quart round baking dish.
  3. 2. With a rubber spatula, mash the cream cheese, mayonnaise, salsa and Worcestershire sauce in a medium bowl until combined. Stir in the crabmeat. Season with hot pepper sauce. Spread in a baking dish. (The dip can be prepared up to 8 hours head, covered tightly with plastic wrap, and refrigerated.)
  4. 3. Sprinkle the breadcrumbs over the dip. Bake until the dip is bubbling -- about 30 minutes or slightly longer if refrigerated. Serve hot.