Recipe courtesy of Norman Hansen

Norman's "Stick & Stay" Crab Dip

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  • Level: Easy
  • Total: 40 min (includes chilling time)
  • Active: 10 min
  • Yield: 8 to 12 servings
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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 


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