Creamy Crab Dip with Jicama Spears Recipe


Nutrition

Cal/Serving: 333
Daily Value: 17%
Servings: 8

High-Fiber
Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Alcohol-Free
Fat20g32%
Saturated11g56%
Trans0g0%
Carbs20g7%
Fiber8g32%
Sugars6g0%
Protein18g36%
Cholesterol131mg44%
Sodium526mg22%
Calcium161mg16%
Magnesium56mg14%
Potassium552mg16%
Iron2mg14%
Zinc3mg22%
Phosphorus270mg39%
Vitamin A827IU17%
Vitamin C37mg62%
Thiamin (B1)0mg6%
Riboflavin (B2)0mg11%
Niacin (B3)3mg13%
Vitamin B60mg10%
Folic Acid (B9)67µg17%
Vitamin B123µg42%
Vitamin D0µg0%
Vitamin E2mg11%
Vitamin K3µg3%
Fatty acids, total monounsaturated5g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Dip
Flickr/Ozmafan

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!"

3.5
Ratings4

INGREDIENTS

For the crab dip:

  • Two 8-ounce packages cream cheese, softened
  • 1 ¼ pounds lump crabmeat, drained and picked over to remove any shell pieces, then shredded
  • 4 tablespoons grated onion
  • 1 tablespoon prepared horseradish
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons lemon juice
  • 1 ½ teaspoons Tabasco sauce, or to taste
  • 1 garlic clove, finely minced
  • 1 teaspoon ground cumin
  • ¼ teaspoon white pepper

For the jicama:

*Note: We found the easiest way to pare the jicama was to cut it in half crosswise, then set one half cut-side down on a cutting board and slice down, cutting deep to get through the thick skin. Repeat in strips, working around the outside of the vegetable.

DIRECTIONS

For the crab dip:

Beat the cream cheese in a large bowl with an electric mixer until creamy. Stir in the crabmeat, then the rest of the ingredients. Microwave the dip in the bowl for about a minute, or until heated through. Stir again.

For the jicama:

Cut the pared jicama into square-sided spears about ½-inch wide. In a bowl, toss them with enough lime juice to liberally coat. Drain on paper towels or use a paper towel to blot off excess juice, and then sprinkle liberally with cumin.

Put the jicama on a serving plate and serve the dip alongside. You can also serve the dip in the optional hollowed-out round of bread. Cut a round top out of the bread and hollow out the inside. Cut the removed bread into chunks, and drizzle with olive oil and sprinkle with salt. Toss the chunks to coat, and then bake in a 350 degree oven until toasted. Serve the toasted cubes alongside the jicama for serving (just remember to include a knife or spoon, as the cubes don’t dip as nicely as the jicama).

Recipe Details

Makes about 3 cups of dip.

The jicama can be cut, tossed with lime juice and kept covered in the refrigerator for up to 1 day. Sprinkle on the cumin just before serving. The dip can be made up to 3 days in advance and kept covered and refrigerated. Bring the dip to room temperature before serving.

Servings: 8

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