Up and down the East Coast, you will find an array of crab dips, both hot and cold. This deviled crab dip serves up my family’s classic recipe that you will find at any get-together. Sweet lump crabmeat gently folded into a tangy base with bright lemon juice, seafood seasoning and mace (which is like if cinnamon and black pepper had a love child, trust me on this, cousins) make this dip pop! You’ll see why it’s our family’s favorite.
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 8 ounces cream cheese, at room temperature
- 1/4 cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons kosher salt
- 2 teaspoons sherry wine
- 1 1/2 teaspoons seafood seasoning, such as Old Bay, plus more for sprinkling
- 1 teaspoon freshly ground black pepper
- Pinch ground mace
- Juice of 1/2 lemon (about 1 tablespoon)
- 1 pound jumbo lump crabmeat
- Assorted crackers, for serving
- 1 scallion, chopped, optional
Instructions
- In a large mixing bowl with a hand mixer, whip the cream cheese and mayonnaise together until there are no lumps and the mixture is smooth. Add the mustard, salt, wine, seafood seasoning, pepper, mace and lemon juice and mix together. Add the crabmeat, folding it carefully into the mixture, trying not to break up the crab.
- Sprinkle with additional seafood seasoning to taste, then serve with assorted crackers and garnish with chopped scallions, if using.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 295 |
| Total Fat | 23 g |
| Saturated Fat | 9 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 0 g |
| Sugar | 2 g |
| Protein | 16 g |
| Cholesterol | 115 mg |
| Sodium | 659 mg |
Reviews
I never salt until I taste mainly because I eat very little salt I found in making this recipe by following it and adding salt towards the end according to my taste it was Perfect I grew up in Maryland with crab and crab disyes were So frequently served and this one matches any I have had thank you have been looking for perfect crab appetizer
Absolutely too much salt! If you’re using Old Bay, don’t add any salt until you’ve tasted it. 2 tsp has got to be wrong…