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Mom's Crab Dip

Makes about 2 cups

This crab dip recipe came from my mother. She made it often for parties or buffets when entertaining. It is quick, easy and very good. The chili sauce adds an unexpected flavor that is not overpowering. You can substitute six ounces crabmeat from the seafood counter for the canned. For something different and equally delicious, see the hot crab dip recipe in the similar and related recipes.

Ingredients

  • 1 small can (6 ounces) crabmeat, drained
  • 8-ounces cream cheese, softened (can use reduced fat)
  • 2 tablespoons prepared horseradish
  • 2 tablespoons bottled chili sauce
  • 1/2 teaspoon fresh lemon juice
  • 1/2 cup mayonnaise (can use light or reduced fat)

Mix all ingredients together. Chill for several hours to allow flavors to blend. Bring to room temperature before serving. Serve with crackers, corn chips, vegetable crudites or your favorite dippers.

Print Recipe

Similar and Related Recipes
Hot Crab Dip or Spread

Baked Mushrooms with Crab Stuffing

Shrimp with Cocktail Sauce 		Crab Cakes (with optional roasted red pepper sauce)

Appetizer and Party Food Recipes

Seafood and Fish Recipes

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