My new thing this year when people invite us to dinner is to offer to bring an appetizer. I normally bring dessert. While I love dessert and have gotten really good at making tarts, Pavlos, cakes, puddings, pannacotta, I felt we could all lay off of the sweets; at least for a little while. That being said my new favorite appetizer to bring during the holiday season is this recipe for Hot Spicy Crab Dip.
We were invited to a post-holiday dinner last week and I brought this hot crab dip. I have been dying to eat crab since we got back from Boston (I think that lobster roll got my taste-buds going for seafood) and decided to take advantage of what is suppose to be the best crab season in the Bay Area in over 4 years. Now, I thought about going all low-fat and non-fat on this recipe, but when I started looking at the ingredients and what they were actually bringing to the recipe, I changed my mind. I am a pretty good label reader and have this thing if I don’t know what the first 5 ingredients are in a product, then I am not putting it into our mouths or bodies. Therefore, I went full-fat with my ingredients; really there is only about an additional 3 or 4 calories per serving, so why mess with deliciousness. I served this with gluten-free crackers but you can also serve with sliced and toasted baguettes.
What is your favorite seafood appetizer?
Hot Spicy Crab Dip
Ingredients:
8 oz cream cheese, at room temperature
1/4 cup sour cream
3 tablespoons mayo
1 tablespoon sriracha sauce, more or less, depending on how spicy you like it
1 small Meyer lemon – zest & juice
1/4 pound fresh crab
1/2 cup peppercorn romano cheese, very fine grate, I used a microplane
How To:
Heat oven to 425.
In a mixer combine the cream cheese, sour cream, and mayo; beat on low speed until very smooth, about 7 minutes.
Add the sriracha sauce, lemon zest and juice beat until mixed, about 2 minutes.
Add the crab and cheese, gently mix for about 1 minute until just combined.
Pour into an ovenproof baking ramekin.
Bake until bubbly, about 10 – 15 minutes, depending on the depth of your ramekins.
Serve.
Eat.
That looks great, esp with a gluten free cracker! Why have I never thought of sriracha with crab dip before? I use it as a spicy mayo dip for crab cakes. Thanks for the idea, it might become dinner tonight!
ohhhhhh this looks YUM! I’m a sucker for fried calamari. It gets me EVERY TIME.
I am drooling so much I’m going to need an IV to replace all the fluids I’ve lost thanks to drool. This looks and sounds amazing.
I’ve never heard of peppercorn romano… going to have to look in to that being the cheese whore that I am 😉
How much sour cream did you use? Is it 1/4 cup? I have a potluck to attend to and this looks like it will be a good appetizer to serve the crowd!
Hi Quinn,
Fast typing … did not catch that. It is a 1/4 cup of sour cream.
It looks delicious. Appetizers are definitely a good break from dessert!
This dip looks so tempting!
oh my gosh this sounds looks amazing ! mmust make!
Wow. This looks unreal and seems pretty easy to make! This will definitely get the guests talking!
Mmmm…cream cheese and sriracha. Love it!
Low fat and non-fat have absolutely nothing to do with parties, my dear friend, and your hot crab dip is fabulous! I so love crab and believe me, no matter how fattening I’d be standing in front of this at the buffet table scarfing it down. Okay, not elegant but it looks and sounds too good!
Scrumptious! A dip which must taste extremely good. Perfect with crackers and some good white wine.
Cheers,
Rosa
My Dad brought home a pound of claw meat last night and said “what can you do with THIS!?” And after a quick tastespotting search I found your recipe. It’s so delicious! Thanks for sharing!!!
Love Love Love the addition of Sriracha to this classic dip — gotta give this a try 🙂
Wow!try kong mag prepare mamaya!