Chesapeake Bay Crab Dip
Crab Dip is the perfect summer dip! My favorite pepper sauce is Clark and Hopkins Chesapeake Bay Artisan Pepper Sauce. Just the right amount of heat, zesty with jalapeños, ginger and mustard.
Ingredients
- 4 ounces cream cheese, softened
- 1 TB mayonnaise
- 2 TB lemon juice
- 1 TB sour cream
- 1 stalk celery, finely chopped
- 3 TB Clark and Hopkins Chesapeake Bay pepper sauce available locally at Wine Gourmet or on-line
- 1/4 tsp white pepper
- 1/8 tsp salt
- 8 ounces jumbo crabmeat remove any bits of shell from the crabmeat
- finely chopped green onions and Spanish paprika for garnish
- Fine Cheese Company Lemon and Sea Salt Crackers or pita chips available locally at Fresh Market or on-line
Instructions
- Place softened cream cheese in a mixing bowl. Add mayonnaise, lemon juice and sour cream. Stir to combine all ingredients. Add celery, pepper sauce, white pepper and salt. Stir to combine. Add crabmeat and stir carefully to keep from shredding the crabmeat. When all of the ingredients have been combined, transfer the dip into a serving dish and garnish with green onions and Spanish paprika. Chill in refrigerator until service. Serve with lemon and sea salt crackers or pita chips.