This crab dip couldn't be any easier — or delicious! It's made with canned crab meat, but you can always substitute for fresh lump crab. The lemon juice and fresh green onions add a touch of brightness to this dish. Serve with some crusty bread or some crackers for a creamy dip appetizer.
We first served this dip at our very first New Year’s Eve party in New York City, and it was an instant hit. It has since become a cocktail party staple. If you don’t want to use lump crabmeat in the recipe, we have also successfully substituted in high-quality canned crabmeat.Perfect to serve at a risky-business themed party.Adapted from Lauren Purcell and Anne Purcell Grissinger's "Cocktail Parties, Straight Up!"