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Crab Dip with Spiced Potato Chips
Alex Guarnaschelli's Classic Crab Dip with Spicy Potato Chips
Nathan Congleton/TODAY
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(190 rated)
Prep time:

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.


  • Dip

    • 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
  • Chips

    • 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.

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