Crab and Ricotta Dip

    30 minutes

    Whether you use freshly cooked crab or crabmeat from a can, you'll enjoy the sweet seafood in this hot and creamy dip. Serve it with bite-sized lavosh biscuits, crispy rice crackers or water crackers.

    6 people made this

    Serves: 24 

    • 350g fresh crabmeat, or canned white crabmeat, drained
    • 2 cups (500g) reduced-fat ricotta cheese, at room temperature
    • 1 small onion, finely chopped
    • 1 tablespoon bottled horseradish
    • 2 teaspoon Worcestershire sauce
    • 1/4 teaspoon Tabasco
    • 1/4 cup (30g) dried breadcrumbs
    • 1/2 teaspoon paprika
    • 140g bite-sized lavosh biscuits, rice crackers or water crackers

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat the oven to 180 degrees C. Coat a gratin or other baking dish with cooking spray. Pick over the crabmeat, discarding any shells and cartilage.
    2. Stir the ricotta cheese in a medium bowl until smooth. Mix in the onion, horseradish and Worcestershire and Tabasco sauces, then gently fold in the crabmeat. Spoon into the baking dish and smooth the top.
    3. Combine the breadcrumbs and paprika, and sprinkle evenly over the crabmeat mixture. Bake for about 20 minutes or until bubbling. Serve piping hot with crackers.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (2)


    very nice, but used tin salmon for a bit more flavour  -  14 Jan 2011


    Used different ingredients. I tried this, but I found the tin crabmeat not as tasty, so I used instead tin salmon which was lovely and I used cream cheese and sour cream and also added chopped celery was delicious.  -  14 Jan 2011