Herbed Crab Dip with Sea Salt & Vinegar Chips

Serves 8-10 (3-4 bites each)
Prep time: 30 minutes

During our summers spent on Figure 8 Island in North Carolina, we anxiously awaited low tide on Saturdays so Dad could take us to the marshes for crabbin’. We’d pick the crabs and sauté the fresh meat with a little butter, salt, and pepper chased with a capful of vinegar. This family tradition inspired this spirited hors d’oeuvre—a perfect marriage of crab and vinegar (chips). Given the explosion of designer potato chips in the market, finding a match made in heaven was easy. You’ll gobble up every bite of this gentle herbal dip atop these feisty, salty, surprisingly tangy potato chips. 

Ingredients:

1/4 C non dairy cream cheese, (such as Kite Hill), at room temperature 

3 Tbsp finely chopped red onion 

2 Tbsp mayonnaise 

1 Tbsp plus 1 1/2 teaspoons fresh lemon juice, plus more as needed 

2 tsp chopped fresh tarragon, or 3/4 teaspoon dried tarragon 

2 tsp chopped fresh dill, or 1/2 teaspoon dried dill weed 

1/2 tsp lemon zest 

8 oz fresh crabmeat, picked over for shells, well drained 

1/4 C finely chopped cucumber 

Kosher salt and freshly ground pepper  

Sea Salt & Vinegar potato chips for serving 

Directions:

Combine the cream cheese, red onion, mayonnaise, the lemon juice, the tarragon, dill, and lemon zest in a small bowl. Stir in the crabmeat and cucumber. Season with kosher salt, pepper, and more lemon juice to taste. Refrigerate until chilled, at least 30 minutes. Serve with potato chips. Makes about 2 cups. 

 

Do-Ahead: The crab dip can be prepared 4-6 hours in advance and refrigerated. It is best to add the cucumbers, just before serving in this case. 

 

 

Shopping list 

non dairy cream cheese, such as Kite Hill 

red onion 

mayonnaise 

1-2 lemons  

1 bunch tarragon, or 3/4 teaspoon dried tarragon 

1 bunch dill, or 1/2 teaspoon dried dill weed 

8 ounces fresh crabmeat 

1 cucumber 

1 bag Sea Salt & Vinegar potato chips