Crab dip for cocktails

Cocktail crab dip is a typical preparation that has its roots in the coastal cuisine of the United States, especially in regions like Maryland, famous for its blue crabs. This dish has transcended borders and has been adapted in various Latin American countries, where it goes by different names and variations. In Mexico, for example, it is often known as "jaiba dip," while in countries like Chile or Argentina it is simply called "crab dip" or "seafood pâté." Its popularity is due to its fresh flavor and quick preparation, making it a common choice for parties and informal gatherings.

Originally, this dip was served at cocktail parties and gatherings as an accompaniment to seafood and savory snacks. Its combination of crab meat with spicy and creamy flavors enhances the taste of the seafood and offers a unique culinary experience. Today, it is common to find variants that incorporate local ingredients, adapting the recipe to different Latin American culinary cultures without losing its original essence.

How to Prepare Cocktail Crab Dip

To prepare this delicious dip, start by combining the ketchup, horseradish, and hot sauce in a bowl.

Remove any remaining filaments from the crab meat to avoid unwanted textures and add the meat to the ketchup mixture, integrating it carefully.

Incorporate the cream cheese, salt, and chopped white onions. Mix everything until a smooth and homogeneous consistency is achieved.

Serve at room temperature so the flavors are better defined and more pleasant to the palate.

This dip is recommended to be accompanied with salty potato chips, potato skins, green peppers, or turnips, which perfectly complement its flavor.

Ingredients

Ketchup, hot sauce, crab meat, cream cheese, salt, prepared horseradish, and white onions.

Crab dip for cocktails