Coast Crab Dip

Coast Crab Dip - Fresh On The Menu Recipe

Serves 12 people as an appetizer

  • 2.5 pounds Cream Cheese
  • 1.5 pounds crab claw meat, drained of all excess liquid
  • 1/3 cup lemon juice
  • ½ oz Worcestershire sauce
  • ½ oz Frank’s red Hot sauce
  • 2 t honey
  • .25 pound crab base
  • .25 pound butter
  • 1.25 oz horseradish
  • 1.25 oz Sherry


Combine the cream cheese and butter in a large bowl.  Cover the bowl with plastic wrap and place it over a double boiler to soften the cream cheese and butter.  Combine all of the other ingredients except for the crab meat in a small bowl or measuring cup.  Once the cream cheese and butter are completely soft, add the seasonings and mix well.  Keep Warm.  Drain the crabmeat by squeezing it through a cheesecloth or kitchen towel.  Fold the crabmeat lightly with a wooden spoon into the cream cheese mixture.  Check for seasoning and serve warm with grilled or toasted Tuscan bread.

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