Crab Dip Recipe

Cost is a factor. Your party can get pretty pricey with fresh crab, but imitation and canned won’t match the quality or taste. We never use canned.

We do use imitation crab, and fresh, depending on what our customer wants to spend. With fresh, we minimize ingredients, because fresh crab is delicate and subtle. With imitation, we can add more flavors and come up with a taste of its own.

We’ll do two recipes - one genuine fresh crabmeat, and one with imitation. You choose.

Dips are always best made ahead and refrigerated overnight. Mix very well, cover with film pressed right down onto the surface of the dip, and keep cold.

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Imitation Crab Dip Recipe

Ingredients

24 ounces of Imitation Crab
4 cups (32 oz) cream cheese
1 medium onion, chopped in a food processor
4 scallions, finely chopped
1 teaspoon lemon juice
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper
2 shakes of hot sauce
1/8 teaspoon salt

Directions

Chop the onion and scallion very fine, in a processor if you like.

Cut the crab into small pieces. Be sure to use whatever liquid is trapped inside the packaging it came in.

Combine the ingredients, mixing very well. Transfer the dip to a smaller bowl (which can be your serving bowl,) cover tightly with film, and refrigerate.

Before serving, stir the dip in the bowl, and garnish with a few shakes of paprika, chopped scallion, chopped tomato, etc - something with lots of color.

Fresh (real) Crab Dip Recipe

Ingredients

2 pounds of fresh crab meat
6 finely chopped scallion
1 cup (8 oz) mayonnaise
3 cups sour (24 oz) cream
1/4 teaspoon lemon juice

Directions

Combine the ingredients, mixing very well. Transfer the dip to a smaller bowl (which can be your serving bowl,) cover tightly with film, and refrigerate.

We serve this as is, with a bottle of hot sauce nearby and a little lemon garnish. And we stand back...

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