CANOE CRAB DIP 
6 oz. white crab meat
1 cup mayonnaise
1/2 cups milk
1 tbsp horseradish sauce
1 package of cream cheese
round white bread
Old Bay seasoning
mozzarella cheese
olive oil or butter, for brushing

Choose an oblong shaped loaf of crusty bread. Hollow out the bread and use the piece that was cut off the top for dipping.

Brush the inside of the hollowed out loaf with melted butter or olive oil (optional) then bake (unfilled) in a loaf pan for 30 minutes on 350°F.

In a medium bowl, combine all ingredients except mozzarella cheese for filling; set aside.

When done baking, stir and pour into bread. Cover with cheese and put in oven until cheese is melted and bread is crispy. Remove from oven; stir the mozzarella cheese into the crabmeat mixture. Sprinkle with Old Bay seasoning, as desired.

Submitted by: Danielle

recipe reviews
Canoe Crab Dip
 #26927
 Anne (Nebraska) says:
Really really soupy! I recommend using less milk (more like 1/2 cup).
   #175326
 Cheryl (Texas) says:
I wish I had seen Anne's review. I doubled the recipe, accurately doubling the ingredients. SOUPY is an understatement! Disaster! I just sent my husband to the store for more crab and cream cheese. Hopefully we can salvage this for our Super Bowl party in a couple hours. Not happy!
   #175334
 Cheryl (Texas) says:
Followup to previous review regarding attempt to salvage this recipe yesterday for SB party. After straining almost 2 full cups of liquid from the first 5 ingredients combined, adding aprox 2 more packages of cream cheese and approx 16 oz of crab, this recipe was a bust! While I understand that for various reasons, some recipes cannot be doubled, etc., the conclusion is nothing could make this recipe consumable as a dip. Mucho $$$ wasted. Would not recommend.

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