Cold Crab Dip Recipe
This cold crab dip is a creamy, flavorful appetizer perfect for any gathering. With a luscious blend of mayonnaise, sour cream, fresh dill, shallots, and a hint of lemon, it enhances the delicate sweetness of crabmeat. Serve it chilled with crisp vegetables or crackers for a refreshing bite.
Equipment
- Mixing bowl
- Whisk
- Spatula
- Zester
- Measuring spoons
- Cutting board
Ingredients
- 1 cup cooked crabmeat
- ½ tsp Worcestershire sauce
- 1 tsp lemon juice
- 1 tsp grated lemon zest
- 2 tbsp minced shallots, green onions or red onions
- Salt and pepper
- 1 tsp white wine vinegar
- ½ cup mayonnaise
- ½ cup sour cream
- ½ tsp dried dill or 1 ½ teaspoon fresh dill
Instructions
- In a mixing bowl, combine mayonnaise, sour cream, finely chopped shallots, fresh dill, lemon zest, lemon juice, white wine vinegar, and Worcestershire sauce until smooth.
- Gently fold in the crabmeat, being careful not to break it apart too much.
- Season with salt and pepper to taste, adjusting as needed.
- Cover the bowl and refrigerate for at least two hours or overnight to allow the flavors to meld.
- Once chilled, serve the dip with an assortment of crackers, carrot sticks, and celery.
Notes
- Use fresh lump crabmeat for the best flavor and texture. Avoid overly shredded crab to maintain a delicate bite.
- For a slight kick, add a dash of hot sauce or a pinch of cayenne pepper.
- A sprinkle of Old Bay seasoning enhances the seafood flavors beautifully.
- If the dip thickens too much after chilling, stir in a teaspoon of lemon juice or a bit of sour cream before serving.