Cooking with Oonagh - Free Recipe




It's Heaven on a Plate!

Tiffany Eddy WMUR TV

Awesome Crab Dip

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I came up with this dip after tasting the normal crab dip of 8oz cream cheese, 1 can of crab and one garlic clove. Since I make outstanding crab stuffed mushrooms, I adapted my recipe to a crab dip. This makes a truly addictive crab dip that is suitable for any type of party. It's normally the first thing that disappears!

For a formal party, bake the dip and then put beautifully formed scoops of dip on individual plates and serve with points of toast. For Super Bowl just put it on the table and watch it disappear. Use it to fill cream cheese pastry tarts or bake it on top of cod, haddock or fresh salmon.

Ingredients - makes about 2 cups

  • 1 x 8 oz brick of cream cheese, softened
  • 2 x 6 oz cans of crab (preferably better quality not the cheapest - 3 Diamonds Fancy. Drained weight about 8 oz. total.)
  • 1 medium onion, peeled and finely chopped
  • 2 cloves of garlic, peeled and finely crushed
  • 2 tablespoons butter
  • 2 tablespoons made up Ranch or Italian dressing (I use the Ranch packet mix you make yourself with 1% milk and lite mayo - not the cholesterol free mayo)
  • c (2oz) finely shredded Swiss cheese - store brand is fine
  • rind and juice of lemon
  • c chopped fresh parsley
  • few drops Tabasco or other hot sauce
  • paprika and parsley to garnish


1. Melt the butter in a small non stick pan (or microwave) and gently cook onion and garlic covered until they are soft and colorless.

2. Chop parsley and then mix all ingredients together in a bowl. You can use the food processor but it makes a very smooth dip.

3. Turn into an attractive container of about 1 quart capacity.

4. Sprinkle with paprika and bake in preheated 350° oven for about 20 minutes until the dip is bubbling.

5. Remove from oven, let cool for about 5 minutes, garnish with more chopped or whole parsley and serve with crackers with a small knife for spreading.

The dip is also good once it cools down so people will still keep eating it. It does stiffen on cooling


Don't make this dip with imitation crab. You can substitute 8 oz of fresh or thawed, frozen crab. No additional salt is required.


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Oonagh Williams, proprietor of Royal Temptations, has a Culinary Arts degree, offers a Personal Chef service, teaches a variety of classes in International Cooking, and makes regular appearances on WMUR ABC Channel 9's Cooks' Corner. You can contact Oonagh at 603-424-6412.
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