Chef notes

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.

Ingredients

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

1 10-ounce bag potato chips

2 teaspoons hot paprika

Preparation

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.