Serving crab ups the fancy factor of any occasion. This easy dip is a fun way to elevate game-day snacks. It can be made a few hours in advance and left to chill in the fridge. For an extra touch, warm the chips in a 300°F for 2 minutes oven just before serving.
Technique tip: Use a fine mesh strainer to evenly dust the potato chips with the paprika.
Swap option: You can use cooked baby shrimp instead of crab.
- 1 cup cream cheese, softened
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon cayenne
- 1 tablespoon lemon juice
- Kosher salt
- 12 ounces (about 1½ cups) fresh jumbo lump crabmeat, drained and picked over
- One 10-ounce bag potato chips
- 2 teaspoons hot paprika
For the dip:
In a medium bowl, whisk together the cream cheese, mayonnaise, mustard, cayenne, lemon juice and 2 teaspoons salt. Gently mix in the crab. Taste for seasoning and adjust as needed. Refrigerate until ready to serve.
For the chips:
In a large bowl, toss the potato chips with the paprika. Serve with the chilled dip.