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Popular in Food

Crab Dip

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

4.0 by 30 people
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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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