As the saying goes, necessity is the mother of invention. Not hardly like this is inventing anything, just swapping out canned crab for canned shrimp. This is a family recipe so I was incredibly nervous to mess with it at all, but the crab was super tasty and folks ate it right up. This is a spin on shrimp dip that I have been having since I was a child. For our Day After Boxing Day supper, I was in charge of pre-meal food. Along with a variety of cheeses and crackers, this dip was added. My chin about dropped at the grocery store when every can of shrimp was gone but the crab tins were plentiful. I guess I am not the only one who grew up with some version of shrimp dip during the holidays. Crab it would be! I whipped it up exactly in the same way, just subbing out what was available. I will absolutely make this again. Serve with the best potato chips you can find. The thicker the better, so the chips hold up and don’t break while you are dipping. Enjoy!
Take two 8 ounce blocks of cream cheese and leave out until soft. These really need to be soft to make this easy to mix. Once soft, put into a mixing bowl. I use a KitchenAid mixer, my sister uses a hand held mixer. Either is totally fine. Add two small cans of pink crab after you have drained them thoroughly. Then add 6 dashes of Worcestershire sauce. As well as a two teaspoons of garlic powder. Add a few pinches of fresh ground pepper. Start mixing these all together, adding whole milk as you go, until you get the desired consistency you like. My mom liked it creamier, my sister & I like it firmer. Once done, give it a taste and see if you want to add more Worcestershire sauce or garlic powder. That is it. Could not be easier.