Serves 8
20 min
Crab Dip with Homemade Cocktail Sauce
Recipe GLPReec082db96a7ef
A creamy seafood dip made with lump crab meat and tangy homemade cocktail sauce. The mixture combines softened cream cheese with a zesty blend of horseradish, sriracha, and ketchup for a restaurant-quality appetizer. Perfect for entertaining or enjoying as a sophisticated snack.
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Ingredients
8 oz full fat cream cheese, softened to room temperature
6 oz can lump crab meat, drained
1/2 cup ketchup
1 tablespoon prepared horseradish
1/4 cup sriracha sauce
1 teaspoon coconut aminos
2 teaspoons fresh lemon juice
Directions
Place the softened cream cheese in a large mixing bowl. Using an electric hand mixer or stand mixer, beat the cream cheese on medium speed until it reaches a light, fluffy consistency, about 2 minutes.
In a separate small bowl, combine the ketchup, horseradish, sriracha sauce, coconut aminos, and fresh lemon juice. Stir until well blended to create the cocktail sauce.
Add the prepared cocktail sauce and drained crab meat to the whipped cream cheese. Mix on low speed until the ingredients are evenly distributed throughout, being careful not to break up the crab meat too much. Fold gently with a spatula if needed for final incorporation.
Transfer the dip to a serving bowl and present immediately with your choice of paleo-friendly crackers, vegetable crudités, or other preferred accompaniments. Alternatively, cover and refrigerate for up to 3 days.
