Crab and Cream Cheese Dip

Name: Crab and Cream Cheese Dip
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 3
Cuisine: Global
Ingredients: 3 servings Bagel chips, for salmon dip; 1 leave Treviso; 1 stick Bread (bakery); 170 grams crabmeat; 3 servings Mini carrots; 1 stick Cherry tomatoes and green cocktail olives each on; 0 teaspoons crab boil seasoning (recommended: Old Bay); 340 grams whipped cream cheese, at room temperature; 3 servings Cucumber spears; 2 teaspoons dry sherry; 1 strip Focaccia; 2 Tbsps minced fresh chives, plus more for garnish; 1 leave Green cabbage, ruffled and hollowed out; 1 lemon, juiced; 0 teaspoons kosher salt; 2 Tbsps mayonnaise; 3 servings Freshly ground pepper; 1 leave Purple cabbage, ruffled and hollowed out; 1 leave Radicchio, ruffled and hollowed out; 3 servings Icicle radishes; 3 servings Red and green bell peppers, squared bottoms; 1 Tbsp Worcestershire sauce

Crab and Cream Cheese Dip might be just the hor d'oeuvre you are searching for. This recipe makes 3 servings with 577 calories, 19g of protein, and 47g of fat each. This recipe covers 28% of your daily requirements of vitamins and minerals. It is a good option if you're following a pescatarian diet. It can be enjoyed any time, but it is especially good for The Super Bowl. Head to the store and pick up pepper, juice of lemon, focaccia strips, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 10 minutes.

Instructions

Watch how to make this recipe.

In a medium bowl, mix together the cream cheese, mayonnaise, Worcestershire, lemon juice, sherry, crab boil seasoning, salt, and pepper. Fold in the crabmeat and chives. Top with additional chives.

Ingredients you will need

Crab Boil Seasoning

Worcestershire Sauce

Cream Cheese

Lemon Juice

Mayonnaise

Crabmeat

Chives

Pepper

Sherry

Salt

Equipment you will use

Bowl

Equipment

Bowl

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Tyler Winery Santa Barbara County Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 30 dollars per bottle.