Cold Crab Dip Recipe
This cold crab dip recipe makes the perfect easy and tasty appetizer. This creamy dip is loaded with chunks of crab and a kick of heat from the jalapenos and Tabasco sauce. This is a dip that is hard to put down.
Ingredients
- 8 oz crab meat
- 1/4 cup sour cream
- 1/3 cup mayonnaise
- 3 ounces cream cheese room temp
- 3 garlic cloves minced
- salt & pepper to taste
- 6 canned jalapeno rings finely chopped
- 1/3 red bell pepper finely chopped
- 1 celery stick finely chopped
- tabasco or sriracha optional
- crackers or tortilla chips for serving
Instructions
- Chop up the crab into small pieces.
- In a bowl, mix together the sour cream, mayonnaise, cream cheese, minced garlic, salt, and pepper.
- To the sauce mixture, add the crab, chopped jalapenos, red bell pepper, and chopped celery.
- Top with a dash of tabasco or sriracha, and refrigerate until ready to be enjoyed.
- Serve with crackers and tortilla chips.
Notes
- Cut up all of the ingredients into small, bite-sized pieces for the perfect texture and crunch.
- This dip is best served cold, so we recommend refrigerating it before serving.
- Store leftovers: Keep leftover dip in an air-tight container for up to 3 days.