Monday, January 4, 2010

Crab Cocktail: Kate's Layered Crab Dip

This recipe is a fun take on shrimp cocktail, and it is much easier. Instead of peeling, deveining, and poaching shrimp, you are simply layering crabmeat. And instead of your guests having to deal with discarding shrimp tails somewhere, they scoop this up with a cracker. It’s a fun hors d'oeuvre for the holidays because of the colors. I like to add cilantro because it adds freshness and a beautiful bright green color that makes it very eye-pleasing.

Kate’s Layered Crab Dip
8 ounces low-fat cream cheese, softened
6-8 ounces lump crab meat
1 (12 oz.) bottle of cocktail sauce
¼ cup fresh cilantro, chopped
Assorted crackers

Drain crab meat in a colander and rinse with water. Pat dry with a paper towel.

Spread cream cheese over serving platter. Top with crab meat. Top with cocktail sauce and sprinkle with cilantro. Serve immediately with assorted crackers, such as Water Crackers.


  1. Yum! This is one of my go-to apps! We do it a little different though. I mix 1/2 bottle of cocktail suace with 1/2 bottle of chili sauce! Yummy!!!

  2. Great idea! Since I love spicy food, I'll have to try it with chili sauce next time!

  3. Cool! Let me know if you try it!