Home » You Can Accomplish This Before Your Effing Head Explodes: Easy, Impressive Crab Dip

You Can Accomplish This Before Your Effing Head Explodes: Easy, Impressive Crab Dip

We went to a fish fry last evening at a Nature Center we just joined.  

The invite said we should bring an appetizer or dessert to share.

I’m not particularly fond of baking so I settled upon bringing and appetizer. . .but what?  What’s simple for a crowd, is kinda’ original, and presents better than a bag of corn chips and a jar of salsa?

That’s when I remember my friend Chris’ crab dip!

She’s awesome.  The only thing possibly better is her super simple crab dip recipe.  Make it.  You’ll LOVE IT!

Here’s How:

1.  Soften some cream cheese in a medium-sized mixing bowl.  A standard size block or tub is fine.  (I’ve also used the whipped cream cheese to save some time on the softening process.)

2.  Very, very finely dice a small-medium sized white or yellow onion and add it to the cream cheese.

3.  Open a can of crab meat and drain very well.  Squeeze it with your (clean) hands if needed.  You don’t want it drippy!  Add it to the bowl. (Yes, I’m a bit of a crab-meat snob but for this, it’s really not worth the expense to add $25 of jumbo lump crab.  A can of white crab meat is fine.  Trust me.)

4.  Season with a pinch or two of salt and pepper.

5.  Stir everything up so it’s well mixed.

6.  Plop the dip onto a serving tray.  Go on, style it into an attractive lump of crabby goodness.  Then make a shallow indentation in the top.

7.  Pour cocktail sauce over the top, into the shallow indentation and allow some of it to slide over the sides.  Not too much now. . .we don’t want it looking the aftermath of a shark attack. . .

8.  Serve with crackers and vegetables.

NOTE:  If you’re in a big hurry, you can certainly purchase commercially prepared cocktail sauce.  But it’s very simple to make yourself.  You just need to place ketchup in a bowl then add prepared horseradish and lemon juice to taste.   That’s it.

Also note, this recipe tastes best after it’s warmed to room temperature.  Obviously, you can’t let it stand unrefrigerated in the summer heat all afternoon, but the flavors really are better if you remove it from the fridge a short while before serving.

Here's a quick pic.  I added the crackers just before serving just to make sure they aren't soggy.  :)

Here’s a quick pic. I added the crackers just before serving just to make sure they aren’t soggy. 🙂