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Crab Dip

Standard crab dip gets perked up with fresh dill, lemon juice, and hot sauce. Try it on crackers or in phyllo cups.

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  • Makes: 10 servings
  • Serving Size: 2 tablespoons
  • Yields: 1-1/3 cups
  • Prep: 20 mins
  • Chill: 2 hrs to 24 hrs

Crab Dip



  1. In a small bowl stir together crab, mayonnaise, sour cream, the 2 tablespoons onion, the 1 tablespoon dill, the 1 teaspoon lemon peel, lemon juice, hot pepper sauce, and, if desired, cayenne pepper. Season to taste with salt and black pepper.
  2. Transfer dip to a serving dish. Cover and chill for 2 to 24 hours. If desired, garnish wtih finely chopped red or green onion. Serve with crackers or vegetable dippers. Makes about 1-1/3 cups (10 servings).

From the Test Kitchen

Crab Tartlets:

Prepare dip as above through step 1. Spoon dip into 30 miniature phyllo dough shells (two, 2.1-ounce packages). For a hot appetizer, place the 30 miniature phyllo dough shells on a large baking sheet. Spoon dip into phyllo shells. Bake in a 350 degree F oven for 5 to 8 minutes or until heated through. If desired, garnish with finely shredded lemon peel and fresh dill sprigs.

Per tartlet: 62 cal., 5 g total fat (1 g sat. fat), 8 mg chol., 52 mg sodium, 3 g carbo., 0 g dietary fiber, 2 g protein. Daily Values: 1% vit. C, 1% calcium, 1% iron. Exchanges: 1 Fat

Nutrition Facts (Crab Dip)

    Per serving:
  • 116 kcal cal.,
  • 11 g fat
  • (2 g sat. fat,
  • 5 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 26 mg chol.,
  • 127 mg sodium,
  • 1 g carb.,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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