Crab Dip

Something that I’ve particularly grown to love is crab dip. Not scorched essence of crab flavored cream cheese versions but instead, real, chilled, chunky crab dip made with more fresh crab than cheese. The best proportion combo is to use half the amount of cream cheese as you are using crab. So, if you use half a package of cream cheese (4 oz), go for a whole cup of crab—fresh if you have the access. This ensures nuggets of pure seafood in some bites and a mixture of crab and cheese at the bare minimum. You can add a little mayo and milk to smooth everything out, but you want those hunks of crab intact—it’s always so exciting to get one! Don’t forget the salt and cayenne pepper and maybe a hint of Tabasco for a little color and kick. Find some crunchy crackers and you’ve got a meal.