Serves 8
20 min
Crab Dip with Homemade Cocktail Sauce
Recipe GLPReb820840a8e79c
A creamy and tangy appetizer combining softened cream cheese with sweet lump crab meat, zesty homemade cocktail sauce, and bold flavors from fresh horseradish and sriracha. This elegant dip is naturally gluten-free and perfect for seafood lovers seeking a sophisticated starter or party appetizer. Serve chilled or at room temperature with your favorite paleo-friendly vegetables or crackers.
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Ingredients
8 oz full-fat cream cheese, softened
6 oz canned lump crab meat, drained
1/2 cup ketchup
1 tablespoon fresh horseradish, grated or prepared
1/4 cup sriracha sauce
2 teaspoons fresh lemon juice
1 teaspoon coconut aminos
Directions
Place the softened cream cheese in a large mixing bowl. Using a hand mixer or stand mixer on medium speed, beat the cream cheese until it reaches a light, fluffy consistency, approximately 2-3 minutes.
In a small bowl, combine the ketchup, horseradish, sriracha sauce, lemon juice, and coconut aminos. Stir thoroughly to create a cohesive cocktail sauce mixture.
Gently fold the cocktail sauce mixture into the whipped cream cheese using a spatula or the mixer on low speed, stirring until partially combined.
Add the drained lump crab meat to the mixture and fold gently on low speed until evenly distributed throughout, being careful not to break apart the crab pieces.
Transfer the dip to a serving bowl and serve immediately at room temperature with your preferred paleo-friendly crackers or fresh vegetables. Alternatively, refrigerate in an airtight container for up to 3 days.
