Try a New Recipe: Lump Crab Dip

I know I found this recipe in one of my books, but I only wrote down the ingredient list, not the amounts or title. I had to sort of wing it with the measurements, and ended up doing it my own way. If I run across the original recipe again, it will be interesting to compare notes!
I found lump crab meat at Costco, I would not substitute canned crab meat for this dip, it just wouldn’t be as tasty. Prepare this delicious dip one day ahead of time to allow the flavors to combine. (this dip is even better the day after the party!)
*If you’re concerned about “all that” mayo, not that I am, but some people seem to be, I wouldn’t use light mayo, but I bet you could use half sour cream, half mayo. I think that would be acceptable. Please note I haven’t tried this substitution, so if you try it, let me know how it works! (and don’t hunt me down and hurt me if it’s not a fabulous dip…)

Crab Dip
8 ounces cream cheese, room temperature
1 cup mayonnaise
fresh chives, chopped, about 2 tablespoons
scant 1 teaspoon kosher salt, or to taste
freshly ground pepper, to taste
1/2 teaspoon hot sauce (I used Cholula)
1 pound lump crab meat
Mix all ingredients except crab with a mixer until creamy. Fold in crab meat with a wooden spoon or rubber spatula (not the mixer!) until combined. Cover and store in refrigerator at least 24 hours. Stir before serving with Artisan Bread Crostini.
Don’t forget to visit me at The Bad Girl’s Kitchen for more fabulous recipes!


Yes, lump crab isn’t cheap enough to experiment with, in my opinion! AND, there’s Nothing Wrong with REAL MAYO!!! There, I said it.

You will LOVE this dip.