This is an appetizer that my family serves at virtually every get together we have. Most notably Thanksgiving and Christmas. The version we usually make is a simple parfait of sorts of all the ingredients layered on top of each other. Traditionally, we just place the cream cheese log on a plate then add crab meat and top everything with cocktail sauce. It’s a messy appetizer but super tasty.
The first time I hosted Thanksgiving, I made this dish the traditional way and it was barely touched. Suzanne figured that it was simply due to the appearance. She suggested that I make a dip out of it instead. Well, it worked. The next time we had a party, I made folded all the ingredients together to make a dip and by the end of the party, it was all gone.
Since then, I’ve only made it this way and with the bonus Christmas gift of PaleoChef Ketchup and Sriracha sauces I received from my friend Steve from Steve’s Club, I decided to make my own paleo cocktail sauce as well. I must say, it came out even more delicious than usual. It must be the homemade cocktail sauce that doesn’t have any junk in it. It’s a perfect dip to serve for any occasion but especially for the upcoming Super Bowl. It’s sure to be a hit.
- 1/2 cup Paleo Chef Ketchup
- 1/4 cup Paleo Chef Sriracha
- 1 tablespoon horseradish
- 2 teaspoons fresh lemon juice
- 1 teaspoon coconut aminos
- 1 6 oz can lump crab meat
- 1 8 oz package full fat cream cheese, softened
- 1 batch homemade cocktail sauce
- Add all ingredients to a mixing bowl and combine thoroughly using a whisk and set aside.
- Using a stand mixer or hand mixer, whisk cream cheese until very soft.
- Add cocktail sauce and crab meat and mix on low until evenly incorporated.
- Serve immediately with your favorite paleo snacks or refrigerate for up to 3 days.
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