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Cold Crab Dip with Fish Crackers

5 Mins
Potato Bread
Made With
Potato Bread


1 Loaf Martin’s Potato Bread

4 Ounces Cream Cheese, softened

3 Tablespoons Sour Cream

1 Teaspoon Lemon Juice

1/4 Teaspoon Old Bay Seasoning (or to taste)

8 Ounces Lump Crab Meat, drained

2 Tablespoons Chives, chopped

Serves: 4-6


Step 1

To make fish-shaped “crackers,” flatten each slice of Potato Bread with a rolling pin, then cut out 2 fish per slice of bread using a fish-shaped cookie cutter. Layer the fish shapes on a baking sheet, spray with cooking spray, and bake in a 350 degree F oven for 10 minutes, or until golden brown and lightly toasted. (Note: These can be prepared ahead of time and stored for a few hours until ready to prepare and serve the dip.)

Step 2

To make dip: Blend together the cream cheese, sour cream, lemon juice, and seasoning, until smooth.

Step 3

Gently fold in the crab meat and chives using a rubber spatula.

Step 4

Transfer to a bowl, cover in plastic wrap, and chill until ready to serve. (Tip: if serving outdoors, you can place the bowl inside a larger bowl filled with ice to keep cool.)

Recipe adapted from: