Hot Crab Dip Recipe

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Looking for easy appetizers? This hot crab dip recipe contains only 5 ingredients, but will knock your socks off! A single substitution makes this easy appetizer gluten free too!

This delicious hot crab dip recipe came from my mother’s 1978 Junior League of Jackson, MS Cookbook (and no, no one in my family ever has had or ever will have enough wealth, clout, and class to be in the Junior League. We’re still good enough to buy their cookbooks though. ;))

Hot Crab Dip

Ingredients:
8oz Velveeta Cheese
1 stick butter
1 6oz can crab meat
1 1/2T sherry or substitute (I used the syrup from a can of pears. See above comment about “class.”)
1/2T Worcestershire sauce
Tabasco or favorite hot sauce to taste

*Check the labels on the Worcestershire sauce and hot sauce to easily make this hot crab dip gluten free!

All you need to do is melt everything together over medium-low heat. Start with the butter and cheese. No need to cut up the Velveeta unless it’s been in the refrigerator.

Once the butter and cheese are completely melted, add the rest of the ingredients and stir until creamy and heated through

Serve the crab dip warm, but not piping hot. Allowing the hot crab dip to cool a little before serving will create a thicker texture more conducive to dipping. Serve with tortilla chips, Fritos, or as a fondue!

Looking for easy appetizers? This hot crab dip recipe contains only 5 ingredients, but will knock your socks off! A single substitution makes this easy appetizer gluten free too!