This is a Christmas Eve tradition in our house. It's rich, delicious, and worth spending the money on the lump crabmeat. It's to-die-for good! Serve with slices of French baguette or sourdough bread for dipping.

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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.

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  • Layer the crabmeat, Swiss cheese, and artichoke hearts in two layers each into the bottom of the prepared casserole dish.

  • Melt the butter in a skillet. Cook the green onion in the butter until softened. Stir in the flour until smooth. Slowly add the milk while stirring and continue cooking and stirring until thick. Add the sherry, hot sauce, Worcestershire sauce, and parsley. Season with salt and pepper. Pour the sauce over the layers in the casserole dish. Sprinkle breadcrumbs and paprika over the top.

  • Bake in the preheated oven until bubbly, about 30 minutes.

Nutrition Facts

264.7 calories; 20 g protein; 11.6 g carbohydrates; 67.8 mg cholesterol; 392.4 mg sodium. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/23/2007
i made this for christmas eve and the whole family raved about it the lump crab meat was really worth it Read More
(11)

Most helpful critical review

Rating: 3 stars
01/19/2008
A good start but I'd make a few changes use only 2c swiss cheese more of the sauce to make it creamier and it needed GARLIC to make it a little tastier. I will make it again with the above changes. Also keep it warm when serving so cheese doesn't set up. Read More
(18)
7 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
01/19/2008
A good start but I'd make a few changes use only 2c swiss cheese more of the sauce to make it creamier and it needed GARLIC to make it a little tastier. I will make it again with the above changes. Also keep it warm when serving so cheese doesn't set up. Read More
(18)
Rating: 5 stars
12/23/2007
i made this for christmas eve and the whole family raved about it the lump crab meat was really worth it Read More
(11)
Rating: 5 stars
09/15/2008
Used imitation crab meat in place of lump. Used baby swiss deli slices (cut finely) along with 1 oz of Mozarrella (cut finely) & some soft Muenster cheese (maybe 1/2 oz or less) (scaled down to two servings. I actually didn't have any milk so I just used a small amount of whipping cream and watered it down a tad. I ended up just mixing the whole thing up instead of layering it. Also added a small amount of finely chopped capers and green olives stuffed with pimentos (no more than 1/4 oz) and a small amount of garlic salt (1/8 tsp approximately). I usually try to make things as called for fot the first time around but since I was out of the milk and didn't quite have enough artichokes I thought what the heck! This dip turned out absolutely fantastic! Read More
(8)
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Rating: 4 stars
01/01/2008
This was a great recipe but the proportions were a little off. I used only 1 lb. of crabmeat 1 1/2 lbs. of swiss cheese and 1 cup of bread crumbs. Everything else I kept the same. This made PLENTY of crab dip and everyone loved it. Will definitely make again. Thanks for sharing Read More
(6)
Rating: 3 stars
01/02/2008
This was a lot drier than I expected. It would have been better with a creamer cheese sauce and more sauce. Read More
(5)
Rating: 3 stars
12/31/2007
I love crab and still found this recipe way too fishy for my taste. My husband wouldn't touch it. Maybe cut down on the amount of crab in half. I do plan on making it again with half the amount of crabmeat. Read More
(4)
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