Crab & Caviar Dip Recipe

Caramelize the onions

Heat a large skillet over medium heat and add the butter and olive oil. Once the butter melts and begins to foam, add the thinly sliced onion and evenly spread. Sprinkle the sugar and 1/2 tsp of the sea salt over the onions. Cook, stirring occasionally, until onions become soft and deep golden brown, about 25–35 minutes. Reduce heat to medium-low if onions are browning too fast. When caramelized, remove from heat and let cool to room temperature.

Prepare the base

In a medium mixing bowl, beat the softened cream cheese until smooth. Add the sour cream, mayonnaise, lemon juice, and Dijon mustard and whisk (or use a spatula) until fully combined and creamy. Season with remaining 1/2 tsp sea salt and 1 tsp freshly ground black pepper.

Assemble the dip

Fold the cooled caramelized onions into the cream cheese mixture, reserving about 2 tablespoons of onions for garnish. Gently fold in the lump crab meat—be careful not to overwork so pieces remain flaky. Stir in the chopped chives and dill. Taste and adjust seasoning with salt, pepper, or a bit more lemon juice if desired. Transfer the dip to a serving bowl and smooth the top.

Finish with caviar

Spoon the caviar into a small mound in the center of the dip or distribute small spoonfuls around the top. Garnish with the reserved caramelized onions and extra snipped chives. Serve immediately with the malt vinegar chips. If not serving right away, cover and refrigerate up to 4 hours; add caviar just before serving.

Prepare potatoes

Using a mandoline or sharp knife, thinly slice potatoes (about 1.5–2 mm). Place slices in a large bowl of cold water and swish to remove surface starch. Let soak 10 minutes, then drain and rinse. Pat completely dry with clean kitchen towels or paper towels—drying is essential for crisp chips.

Fry the chips

Heat 2 cups neutral oil in a heavy-bottomed pot or fryer to 350°F (175°C). Working in small batches to avoid crowding, add potato slices in a single layer and fry until golden and crisp, about 2–4 minutes depending on thickness. Use a slotted spoon to transfer chips to a paper towel–lined tray to drain. Keep cooked chips warm on a low oven tray while finishing remaining batches.

Season with malt vinegar

While chips are still hot, place them in a large bowl or on a sheet tray and immediately sprinkle with malt vinegar, sea salt, sugar, and 1/2 tsp freshly ground black pepper. Toss gently but quickly so the vinegar and seasonings coat the chips evenly. Taste and adjust salt or vinegar as desired.

Place the prepared dip bowl on a serving platter and surround with the malt vinegar potato chips. Add lemon wedges on the side for diners who want a bright squeeze of citrus. Offer extra chives for sprinkling and keep any leftover caviar chilled. Serve immediately.