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Thelma Ritter's Seafood Dip

Jimmy Stewart, Rear Window, 1954: "Would you fix me a sandwich, please?"

Thelma, as Stella: "Yes, I will. And I'll spread a little common sense on the bread."

Thelma's seafood dip is a bit of a mid-century curiosity (a little liberal with the sour cream and Miracle Whip), but I've given you a crowd-pleasing alternative below that, from Donya Mullins of "A Southern Soul".

Thelma's recipe is from: Christmas in Tinseltown, Celebrity Recipes. Frank DeCaro, 1962

Thelma Ritter's Seafood Dip

Mix the first five ingredients until well combined. Season, to taste, with soy sauce. Serve with potato chips.

1 (8 ounce) package cream cheese, softened

2 cups sour cream

1 cup mayonnaise or Miracle Whip

1/2 pound crab meat

1 teaspoon grated onion

Soy sauce, to taste

Then, as an alternative, here's a classic southern crab dip, courtesy of Donya Mullins.

Donya Mullins' Easy Hot Crab Dip

Servings 8

Rich, creamy Hot Crab Dip cooked in a cast-iron skillet is the ultimate appetizer for any party! Loaded with fresh crab meat and seasoned perfectly, your friends and family will be begging for this easy-to-make recipe.

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes


8 ounce block of room temperature cream cheese

½ cup sour cream

¼ cup mayonnaise

2 tablespoons fresh lemon juice

1 tablespoon Worcestershire sauce

2 tablespoons Dan-O's Original Seasoning

½ teaspoon red pepper flakes

1-¼ cup shredded cheddar cheese

1 pound lump or claw crab meat

2 tablespoons chopped green onions - optional


Set oven to 350 degrees. Lightly spray a medium-size cast-iron skillet with cooking spray and set it aside.

Using a hand or stand mixer, whip the cream cheese until smooth. Add in the sour cream, mayonnaise, lemon juice, Worcestershire sauce, seasoning, and pepper flakes and mix together.

Gently fold in 1 cup of shredded cheese and crab meat. Spoon into the prepared skillet, top with remaining cheese, a sprinkle of Dan-O's and bake for 20-25 minutes until hot and bubbly.

Remove from oven, top with chopped green onions, and serve with crackers or toasted bread.

Original recipe here.

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