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Crab Dip with Spiced Potato Chips

PREP TIME
10 mins
SERVINGS
6-8
RATE THIS RECIPE
(191)
Alex Guarnaschelli's Classic Crab Dip with Spicy Potato Chips
Alex Guarnaschelli's Classic Crab Dip with Spicy Potato ChipsNathan Congleton/TODAY
PREP TIME
10 mins
SERVINGS
6-8
RATE THIS RECIPE
(191)

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
  • 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.

    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.