Coosaw Island Creamy Cold Crab Dip
An icy cold beer and a bowl of Coosaw Island Creamy Cold Crab Dip will put you on a trajectory back in time to the early days of the Lowcountry of South Carolina.
Servings: 16 (approximately 4 tablespoons per person)
Ingredients
- 8 ounces cream cheese, softened
- 6 tablespoons sour cream
- 2 teaspoons fresh lemon juice
- zest of half a lemon
- 1 tablespoon Old Bay seasoning, or additional to taste
- 16 ounces lump crab meat, picked and cleaned, all moisture squeezed out
- 1 tablespoon fresh chives or green onions
Instructions
Please note that the cream cheese should be soft enough to mix using the tines of a fork. Allow cream cheese to soften on a counter for at least 2 hours.
- Blend together the cream cheese, sour cream, lemon juice, and seasoning using the tines of a fork until smooth.
- Fold in half of the crab meat and half of the chives. Do this gently and do not over-mix. Fold in the remaining crab and barely mix so as to distribute lump meat throughout.
- Transfer to a bowl, cover, and chill until ready to serve.
- Before serving, gently stir the dip to loosen it some. Shake 1 or 2 shakes of additional Old Bay atop the dip to give it color. Garnish with the lemon zest and the remaining chives.
- Serve with basic Captain's Wafer crackers. Ice cold Allagash White or Shock Top Lemon Shandy pair exceptionally well. Alternatively, a well chilled Bordeaux Blanc such as Barons de Rothschild Lafite Legende.
Nutrition
Serving: 1servings | Calories: 48kcal | Carbohydrates: 1g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 340mg | Potassium: 104mg | Fiber: 1g | Sugar: 1g | Vitamin A: 57IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 1mg