Crab Dip
This creamy crab dip is easy to make and perfect for dinner parties, featuring lump crabmeat and flavorful seasonings.
Equipment
- colander
- Mixing Bowl
- hand mixer
Ingredients
- 1 pound lump crabmeat
- 1 lemon
- 4 ounces cream cheese softened
- 1.5 tablespoons mayonnaise
- 1.5 tablespoons Dijon mustard
- 1.5 teaspoons Worcestershire sauce
- 1 teaspoon Old Bay seasoning plus more to garnish
- 0.5 teaspoon garlic powder
- 0.25 teaspoon kosher salt
- 0.25 cup chopped fresh chives plus more to garnish
- to taste freshly ground black pepper
Instructions
- Dump crabmeat into a colander over the sink.
- Rinse crabmeat in cold water, then gently squeeze clumps of crabmeat to remove as much moisture as possible and carefully pick out any pieces of shell. Set cleaned crabmeat aside in a medium bowl.
- Juice and zest one lemon. You should end up with about 2 teaspoons of zest and 3 tablespoons of juice.
- In a large bowl, combine 1 tablespoon of lemon juice, 1 teaspoon lemon zest, and the next 8 ingredients. Use a hand mixer on medium-low speed to make the mixture smooth.
- Gently stir in crabmeat.
- Add pepper, plus more salt, Old Bay, lemon zest, or lemon juice to taste.
- Garnish with more chopped chives and a sprinkle of Old Bay to serve.
Notes
If the cream cheese is too cold, it will be hard to combine the dip ingredients in a smooth mixture. Pop it in the microwave for 10 seconds on 50% power if you forget to leave it out at room temperature long enough to soften it. To make it spicier, add more Old Bay seasoning or a little cayenne pepper or hot sauce. To make it cheesier, add in some parmesan cheese. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Serving: 1servingCalories: 164kcalCarbohydrates: 4gProtein: 16gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 52mgSodium: 872mgPotassium: 233mgFiber: 1gSugar: 1gVitamin A: 363IUVitamin C: 16mgCalcium: 67mgIron: 1mg
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