To make it dippable and spreadable, look for a creamy onion dip, usually available at the refrigerator or the chip aisle. Next, empty the dip into a medium-sized serving bowl.
Shred the crab by pulling, then cut it so that you're not trying to stuff the onion dip with long strands of faux crab meat. Now, add the meat to the bowl of onion dip and mix.
The length you cut the crab depends on how you want to use the dip. For example, shorter strands work better for small crackers, while longer strands stay pretty well on toast.