Coast Crab Dip
Ingredients
- 16 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 12 ounces lump crabmeat, drained well
- 2 tablespoons fresh lemon juice
- 2 teaspoons Worcestershire sauce
- 1 teaspoon hot sauce, such as Frank’s RedHot
- 2 teaspoons honey
- 2 teaspoons seafood or crab base
- 2 tablespoons prepared horseradish
- 2 tablespoons dry sherry
- Toasted baguette slices or crackers, for serving
Instructions
- In a heatproof bowl set over a pan of simmering water, soften the cream cheese and butter until smooth.
- In a small bowl, whisk together the lemon juice, Worcestershire sauce, hot sauce, honey, seafood base, horseradish, and sherry.
- Stir the seasoning mixture into the cream cheese until well combined.
- Gently fold in the crabmeat, taking care not to break up the lumps.
- Warm over low heat until heated through.
- Taste and adjust seasoning as needed.
- Serve warm with toasted baguette slices or crackers.
Notes
- Serves 8 to 10 as an appetizer.
- Drain the crabmeat thoroughly before adding it to the dip to prevent excess liquid.
