Coastal Blue Crab Dip

This crab appetizer takes me back to being a kid and the experiences we had growing up on the coast in the Pacific Northwest. The Puget Sound is teaming with all sorts of delicious seafood but Dungeness crab tops my list as a personal family favorite. It's briny and sweet and has an elegant rich crabby flavor.

We had a simple summer cabin on Waldron Island in the San Juan's that we'd go to as often as we could with the whole family. We'd fish for salmon and rock cod in the morning and check our crab pots every afternoon. There was an old keg of beer that someone had cut the top off of and drilled holes in the sides as handles that we'd use a beach boiling pot. We'd wade out into the surf and fill the pot with cold clean ocean water and bring it back to the beach and set it up to boil over an open fire with drift wood that had washed up the winter before.

We'd boil the crabs right there on the beach and sit around the campfire as it started getting dark, telling stories and enjoying the cool summer nights and perfect weather. Campfire s'mores to finish for the kids and old ceramic gallon jugs of the seasons first raspberry wine for the adults. Those were the days. This simple whipped crab dip is easy to make and delicious no matter how you serve it.  

Serves 8 appetizer portions.

Ingredients

  • 1 lb. crab meat

  • 1 lb. cream cheese, room temperature

  • 3 lemons, zested and juiced

  • 1 TBSP cayenne pepper

  • Old Bay seasoning, to taste

Cooking Instructions

Using an electric mixer with a paddle attachment, add the cream cheese in golf ball sized increments while the machine is spinning on the lowest setting. Add the lemon juice, zest, cayenne and Old Bay. Once incorporated, turn up the blender to full speed to whip air into the cream cheese so it becomes very fluffy and light in volume.

Scrape down the bowl with a rubber spatula and turn the mixer back on the lowest speed. Add the crab and blend on the lowest speed for just 5 seconds or until the crab is incorporated but still has nice lumps.

Enjoy with crunchy crackers, chopped fresh Italian parsley and sea salt pickled lemon rind for garnish if you like.