Creamy Crab Dip
If you're looking for an indulgent snack for this weekend, or an app to bring over to a friends - this is it. Great with wine, too! The spice gives it a little kick (my husband and I actually add more than called for), so if you like it hot alter it to your liking.
If you're looking for an indulgent snack for this weekend, or an app to bring over to a friends - this is it. Great with wine, too! The spice gives it a little kick (my husband and I actually add more than called for), so if you like it hot alter it to your liking.
- Carbohydrate 14.8272470220456 g
- Cholesterol 431.282876660871 mg
- Fat 81.4072760700019 g
- Fiber 0.160229994762538 g
- Protein 56.23464229837 g
- Saturated Fat 46.2070307198649 g
- Serving Size 1 1 Dip (577g)
- Sodium 1319.47593643174 mg
- Sugar 14.667017027283 g
- Trans Fat 10.0229796054261 g
- Calories 1014 calories
Step-by-step
- Beat cream cheese with sour cream until well blended.
- Blend in the green onion, hot sauce, paprika, dressing mix.
- Stir in crab.
- Taste and adjust seasonings with salt and pepper, if desired.
- If you are using a bread bowl, hollow it out and fill with the dip.
- Serve with the pieces of bread from the center and/or crackers.
Unlike baked crab dips that rely on thermal coagulation to set eggs or melt hard cheeses, this cold preparation depends entirely on the emulsion stability of softened dairy fats. Cream cheese provides a structured matrix of milk proteins that traps moisture, while sour cream supplies acidity to cut through the heavy lipids. Softening the cream cheese to exactly 65 degrees Fahrenheit prevents lumpy pockets from forming during the initial beating phase. Scaling this formulation requires strict adherence to ratios rather than linear multiplication, particularly with concentrated seasonings like ranch mix and hot sauce. Doubling the batch does not require doubling hot sauce drops linearly because capsaicin compounds concentrate noticeably in larger volumes. Fresh crab meat introduces delicate moisture content that differs significantly from pasteurized canned alternatives, which often carry excess saline liquid requiring thorough pressing through cheesecloth before mixing. Storing the finished dip below 40 degrees Fahrenheit in an airtight container prevents moisture separation for up to 48 hours.
