This spicy Buffalo Crab Dip is one of my family's favorites during Cuaresma (Lent). Made with surimi (imitation crab meat), cream cheese, Mexican crema, mayonnaise, and Salsa Valentina, this easy-to-make crab dip is creamy, delicious, and can be served a number of ways.
Nick, my 17-year old son, says that given enough crackers he could easily eat the entire bowl all by himself. And I believe him, because he's always sneaking a few bites while I let it chill in the fridge. Alf (my hubby) prefers to serve this crab dip atop crunchy tostada shells with sliced avocado and a drizzling of even more hot sauce, while the girls and I think it makes a great filling for sandwiches. No matter how you decide to serve this Buffalo Crab Dip, I'm sure you'll agree that the flavor is highly addictive.
Buffalo Crab Dip w/ Salsa Valentina
- 6 to 8oz. cream cheese, softened
- 1/3 cup mayonnaise
- 1/3 cup Mexican crema
- 1/2 cup Valentina hot sauce
- 3 ribs celery, finely chopped
- 1 medium white onion, finely chopped
- 1 lb. imitation crab meat, finely chopped
- 1 cup Manchego cheese, shredded
Whisk together the cream cheese, mayonnaise, and Mexican crema in a medium bowl. Stir in the hot sauce, celery, onion, crab meat, and Manchego cheese until well combined; season with salt and black pepper to taste. Cover with plastic wrap and refrigerate for at least 30 minutes before serving. Serve as a dip with crackers or as a filling for sandwiches. Enjoy!
Tip: Substitute 2 to 3 cups shredded chicken for the crab meat for a tasty Buffalo Chicken Salad.