By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 8
146 cal · 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.
Comments
Crab meat is the real cost driver here—at $12 to $18 per pound at Harris Teeter or Publix, a proper serving of lump crab runs $8 to $12 per person, which is a weekend splurge, not a weeknight dip. The 20-minute timer ignores the work of picking through crab (if buying whole) or thawing frozen, so budget 30 minutes. Horseradish and coconut aminos are easy finds at Harris Teeter or Kroger, but this is a same-night appetizer that does not reheat well—the texture breaks and the cream cheese separates. It suits a small gathering where you'll serve it warm and finish it that night.
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