Crab Meat Dip

Cream, Swiss cheese and white Mississippi Gulf Crabmeat blend beautifully in this rich, warm and irresistible dip.


TIME: 30 minutes


SEASON: spring, summer, fall, winter

METHOD: stovetop



• 8 oz Mississippi Gulf white crabmeat

• 4 Tbsp butter

• 1 bunch small green onions, chopped

• 1/4 bunch parsley, chopped

• 2 Tbsp flour

• 8 oz Swiss cheese, grated

• 1 cup heavy cream, divided

• 1 tsp sherry

• salt, to taste

• pepper, to taste



1. In a soup pot over medium heat, add butter, onions and parsley and sauté 2 minutes.

2. Blend in flour, half the cream and cheese until cheese is melted, ten remove from heat.

3. Add remaining cream and sherry, and gently fold in crab.


Serving Suggestion: Serve with good crusty bread slices or crackers.

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