Norman’s “Stick & Stay” Crab Dip

  • Yield : 8 to 12 servings
  • Cook Time : 10m
  • Ready In : 40m
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  • 2 pounds cooked king crab legs, meat removed from the shells
  • 2 cups mayonnaise
  • 1 cup sour cream
  • 3/4 cup chopped tomatoes
  • 1/4 cup canned or jarred artichoke hearts, chopped
  • 1/4 cup finely chopped scallion or white onion
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/2 cups grated Parmesan cheese, if using
  • Bread or crackers, for serving


Step 1

Put the crab meat in a medium bowl, add the mayonnaise and sour cream and mix together. Fold the tomatoes, artichoke hearts and scallions into the mixture. Add salt and pepper.

Step 2

For a cold dip: Refrigerate the mixture until chilled, about 30 minutes. Serve with your choice of bread or crackers. 

Step 3

For a warm dip (our favorite): Preheat the oven to 325 degrees F. Transfer the mixture to a baking dish and top with the Parmesan. Bake until the cheese is melted, 10 to 15 minutes. Serve with your choice of bread or crackers.

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