How to Make Cold Chicago Crab Meat Dip

Crab dip is one of those appetizers that is simple to make and crowd pleasing. To make the dip budget-friendly use imitation crab meat. It holds up well to the cream cheese and the vegetables and it tastes great. If you are not a fan of crab, you can also make this recipe with cooked, chopped shrimp or leave out the seafood altogether for a vegetarian appetizer.

Things You'll Need

  • 8 oz. cream cheese
  • 8 oz. sour cream
  • 1/2 cup celery
  • 3 green onions, finely chopped
  • 4 tablespoons lemon juice
  • 1 cup shredded cheddar cheese
  • 8 oz. imitation crab meat, finely chopped
  • Hot sauce
  • Hawaiian or Sourdough bread bowl

Instructions

  1. Using a stand mixer or a handheld mixer, beat the cream cheese and sour cream until combined. Add the celery, green onions, lemon juice, shredded cheddar cheese and continue mixing until well combined. Using a spoon or spatula, mix in the crab meat. Add hot sauce to taste, if you like.

  2. Remove mixture from the metal bowl if you used a stand mixer. Place into a glass or plastic bowl, cover and refrigerate for at least 20 minutes. You can make this dip up to a day in advance. Your flavors will only get better overnight.

  3. To serve, hollow out your bread bowl. Run a knife diagonally around the top of the bread bowl. Remove the top, leaving a hollowed out "bowl." Cut up the bread that you removed to serve alongside the dip. Place your cooled dip into the center of the bread and serve on a platter.

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