Kathleen’s Peggy’s Buffalo Crab Dip


  • Peggy’s Wing Sauce to taste, about 1-2 Tablespoons – Hot, Medium or Mild
  • 1 lb. of lump crab meat, well drained
  • 1 – 8 oz. block of cream cheese
  • ¼ cup of Sour Cream
  • ¼ cup of Mayonnaise
  • ¼ cup of scallions (green onions)
  • 2 cloves of chopped garlic
  • ½ cup of grated cheddar cheese or Jack cheese for a little extra spice
  • ¼ teaspoon salt
  • ½ teaspoon pepper


  • In a large bowl combine all ingredients, except the crabmeat, until smooth.
    Fold in the crabmeat and scallions.

    If serving warm – Preheat oven to 350 degrees
    Spray a baking dish with non-stick cooking spray
    Place the mixture into a baking dish and bake until bubbly, about 30 minutes.
    If serving cold place mixture into a serving dish as is.
    This is great with served with crusty bread and crackers.

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