Description
An excellent tasty crab dip gets an over-the-moon boost from zippy cocktail sauce. Plus, you can still wear your skinny jeans! The listed cook time is actually refrigeration time.
Ingredients
- 11 ounces, weight Low-fat Cream Cheese
- ¼ cups Low Fat Sour Cream
- 4 Tablespoons Butter, Softened
- 2 Tablespoons Low-fat Mayonnaise
- 1 cup Minced Onion
- 2 teaspoons Fresh Minced Garlic
- ½ teaspoons Salt
- ¼ teaspoons Hot Red Pepper Flakes
- 1 pinch Ground Black Pepper
- 2 Tablespoons Fresh Lemon Juice (for 2 Tablespoons You’ll Need 1 Lemon)
- 1 Tablespoon Worcestershire Sauce
- 6 ounces, weight Canned Lump Crab Meat
- 1 cup Store Bought Or Homemade Cocktail Sauce (as Per Personal Preference)
- 1 Tablespoon Chopped Cilantro (optional, For Garnish)
Preparation
In a medium mixing bowl, stir together the cream cheese, sour cream, butter and mayonnaise until well blended and smooth.
Add the onion, garlic, salt, red pepper flakes and black pepper. Stir to combine. Add the lemon juice and Worcestershire sauce. Stir well.
Fold in the crab meat until all ingredients are well combined.
Cover tightly with a sheet of plastic wrap and chill in the refrigerator for at least 2 hours or up to 8 hours.
When ready to serve, spread it in the bottom of a pie plate or other similar-sized serving dish. Pour cocktail sauce over the dip and gently spread it out. Garnish, if desired, with chopped cilantro.
Recipe inspired by “Irish’s Crab Butter” on astray.com.
