Best Crab Dip Ever
This is one of those appetizers that you just can't stop eating! Use lump crab meat from the refrigerated meat section of your grocery store.
Servings: 25 (2-tablespoon) servings
Calories: 68kcal
Ingredients
- 11 ounces cream cheese may use lite, softened
- 1/4 cup light sour cream (I used Kraft "Simply" lite sour cream)
- 4 tablespoons butter, softened
- 2 tablespoons lite mayonnaise
- 1 cup fresh, minced onion
- 2 teaspoons minced fresh garlic
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- pinch of ground black pepper
- 2 tablespoons fresh lemon juice
- 1 tablespoon Worcestershire sauce
- 6 ounces weight, lump crab meat (see notes)
- 1 cup cocktail sauce
Instructions
- In a medium mixing bowl, stir together the cream cheese, sour cream, butter and mayonnaise until well blended and smooth.
- Add the onion, garlic, salt, red pepper flakes and black pepper. Stir to combine.
- Add the lemon juice and Worcestershire sauce. Stir well.
- Fold in the crab meat until all ingredients are well combined.
- Cover tightly and chill in refrigerator least 2-8 hours. When ready to serve, spread in bottom of a pie plate or other similar serving dish. Pour cocktail sauce over dip and gently spread evenly. Garnish, if desired.
Notes
- Lump Crab Meat: I recommend using pasteurized lump crab meat. It requires refrigeration and can be found in cans or small Mylar bags in the meat department of many grocery stores.
- Serving suggestions: Neutral crackers such as Triscuits®, Toasteds®, Premium Saltine Rounds®, or Klub® Crackers.
- To store: Store covered in an airtight container for up to three days in the refrigerator.
Nutrition
Serving: 2tablespoons | Calories: 68kcal | Carbohydrates: 4g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 341mg | Potassium: 105mg | Fiber: 1g | Sugar: 2g | Vitamin A: 213IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg