Blue Crab With Dip Recipe

Pick and check crab

Gently pick through the lump blue crab meat and remove any stray shell fragments. Keep the meat chilled until ready to assemble.

Combine dressing

In a medium bowl, whisk together 1 cup mayonnaise, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard and 1 teaspoon Worcestershire sauce until smooth.

Season filling

Stir in 1 tablespoon Old Bay seasoning, 2 tablespoons chopped green onion, 2 tablespoons chopped parsley, 2 tablespoons diced red bell pepper, 1 teaspoon black pepper and 1/2 teaspoon sea salt into the dressing. Taste and adjust salt or lemon juice if needed.

Fold in crab

Gently fold the 12 oz lump blue crab meat into the dressing mixture with a rubber spatula, taking care not to break up the lumps. Chill in the refrigerator for at least 20 minutes to let flavors meld.

While the crab chills, make the creamy dip: in a small bowl combine 1/2 cup sour cream, 1/2 cup creme fraiche (or Greek yogurt), 1/4 cup mayonnaise, 1 teaspoon lemon zest, 1 tablespoon chopped chives, 1/2 teaspoon hot sauce (if using), 1/4 teaspoon salt and 1/4 teaspoon black pepper. Whisk until smooth and refrigerate until serving. This can be spooned next to the crab or mixed into the crab for a creamier presentation.

Prepare wrappers

Stack the wonton wrappers and cut each into 4 triangles (or desired chip shape) using a sharp knife or pizza cutter. Separate pieces so they don't stick.

Heat oil

Pour 2 cups neutral oil into a heavy skillet or saucepan to a depth of about 1/2 inch. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of wonton sizzles immediately and browns in about 20–30 seconds.

Fry in batches

Working in small batches (6–8 pieces), slide wonton triangles carefully into hot oil and fry, stirring gently, until golden and crisp, about 30–45 seconds per side. Use a slotted spoon to transfer chips to a paper towel–lined tray to drain. Immediately sprinkle with 1 teaspoon coarse sea salt and 1/2 teaspoon smoked paprika (optional) while still warm.

Cool

Let chips cool to room temperature on a wire rack to stay crisp. Repeat until all wonton triangles are fried.

Arrange the chilled crab mixture in a shallow serving bowl or spread out on a platter. If using the separate creamy dip, spoon it into a small bowl and place beside the crab. Garnish the crab with extra chopped parsley and tuck lemon wedges around the plate.

Serve with wonton chips on the side for scooping. Recommend guests squeeze lemon over each scoop of crab before eating. Leftovers: store crab mixture and dip refrigerated in airtight containers for up to 2 days; chips are best eaten same day.