"Let's go fishing for a great crab dip. I would lump crab dip in the same category as salmon mousse or smoked trout dip. These are the kinds of seafood creations that, when done well, can be the centerpiece of a diverse appetizer spread. But when done poorly, they can really stink up a party - both literally and figuratively. It truly is a roll of the dice with these kinds of maritime starters, and the gamble becomes even greater when they're store-bought."
"With crab prices where they are (if you're not up to date on the current ebbs and flows of the seafood market, they're quite high), it comes as no surprise that many brands use imitation crab in their dips. Only a few incorporate true crab meat. So, I judged more on the amount of meat - no matter whether it was real or fake - and if it had a strong seafood taste. If a crab dip doesn't taste like crab, what's the point?"
Crab dip is grouped with salmon mousse and smoked trout dip as seafood appetizers that can anchor an appetizer spread when executed with strong seafood flavor and proper creaminess. Store-bought crab dips are unpredictable, and high crab prices have led many brands to use imitation crab instead of true meat. Evaluation prioritizes the amount of meat, authentic seafood taste, creaminess, brine, bold seasonings, and an element of spice. Neutral sea-salt pita chips are used for tasting. Cajun-style versions draw on Louisiana spices, but some products emphasize cheese over seafood, weakening the crab character.
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