There are very few foods over which I lose control. However, there is something about this crab dip that turns me into a scoop and shove maniac. scoop, shove it in my mouth, repeat, repeat, repeatrepeatrepeatrepeatrepeatrepeatrepeatrepeatrepeatrepeat…breath…cry out in desperation for someone to make me stop eating.
This is crab dip on steroids.
The basis for this dip is Irish’s Crab Butter, a recipe that I first encountered in 1997 on the internet. (Yes, the internet did exist in 1997.) While the original recipe is excellent, I felt that I needed to lower the calories and fat content. The resulting recipe for Best Crab Dip Ever is just as insane in flavor as was the original recipe, but has over 50% less fat guilt! Raise your hand if you are into the less guilt thing.
My favorite part of this recipe, and the ingredient that sets this crab dip apart from so many others, is the cocktail sauce. I love that stuff. Sometimes the only reason I eat shrimp or crab is so that I can have cocktail sauce. You may call me a food heathen, but I don’t care. Cold crab dip with cocktail sauce is a food heathen’s flavor heaven.
There is one suggestion that I’d like to make regarding the crab meat. If possible, use pasteurized lump crab meat that is found in a can or small Mylar bag in the refrigerated meat area of various grocery stores. It is excellent. An alternative to this refrigerated lump crab meat is the shelf stable, white lump crab meat that can be found in the same area of the grocery store as the canned tuna. Just get the lump crab. Lump crab. Lump. Crab.
Recipe inspired by “Irish’s Crab Butter“; original source unclear.
Crazy for dips? Here are some others for you to make!