Easy Cold Crab Dip
This easy-to-make dip is always a hit!
- 4 oz cream cheese, softened
- ¼ cup heavy cream
- 2 tablespoons lime juice
- 1 teaspoon worcestershire sauce
- ¼ teaspoon sea salt
- 1 cup crabmeat
- 2 tablespoons chopped fresh chives
- Hot sauce to taste
- To serve: saltine crackers, julienned radishes, chopped chives
Place the softened cream cheese, heavy cream, lime juice, worcestershire sauce, and sea salt in a large bowl. Using a hand mixer, mix until combined.
Fold in the crab meat and chopped chives.
To serve, dollop a spoonful of crab dip on top of a cracker, then top with chives and julienned radishes. Serve immediately.
The crab dip can be stored in the refrigerator for up to 2 days before serving.
You can substitute lemon juice for the lime juice.
Saltine crackers are the best cracker for serving this dip. Water crackers and butter crackers would also work.
Calories: 75kcalCarbohydrates: 1gProtein: 4gFat: 6gSaturated Fat: 4gCholesterol: 28mgSodium: 243mgPotassium: 59mgSugar: 1gVitamin A: 240IUVitamin C: 2mgCalcium: 23mgIron: 1mg