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Crab dip recipe cold old bay

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Ingredients
  • Two 8-ounce packages cream cheese, at 70 degrees
  • 1/3 cup milk
  • 1 pound fresh lump or jumbo lump crabmeat
  • One 8-ounce can whole water chestnuts, drained and chopped
  • 3 tablespoons hot Chinese mustard
  • 1 red onion, finely chopped
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon low-sodium soy sauce
  • two tablespoons freshly squeezed lemon juice
  • Kosher salt and freshly ground pepper
  • 1/2 cup sweet-and-sour sauce
  • 1 small romaine heart, thinly shredded
  • 1 bunch scallions, thinly sliced
  • 1 cup loosely-packed fresh cilantro leaves, chopped
  • Fried wonton skins, shrimp chips or grain crackers, for serving
Directions

Beat together the cream cheese and milk inside a large bowl by having an electric mixer until smooth, a couple of minutes.

Combine the crabmeat, water chestnuts. mustard, onion, Worcestershire, soy sauce. fresh lemon juice. 1/2 teaspoon salt along with a couple of grinds of pepper inside a medium bowl and toss lightly to mix.

Disseminate the cream cheese mixture within an even layer inside a 9- by 13-inch baking dish. Spread the sweet-and-sour sauce on the top, departing in regards to a 1-inch border of cream cheese throughout. Spoon the crab mixture on the top from the sweet-and-sour sauce. The dip could be prepared up up to now and refrigerated, covered, overnight.

Right before serving, scatter the lettuce. scallions and cilantro within the crab, departing single-inch border throughout. Serve with wonton skins, shrimp chips or grain crackers.

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