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Crab Dip
Ingredients
- 1 cup cooked crabmeat or one 6-ounce can crabmeat, drained, flaked, and cartilage removed
- 1/2 cup mayonnaise or salad dressing
- 1/2 cup dairy sour cream
- 2 tablespoons finely chopped red onion or green onion
- 1 tablespoon snipped fresh dillweed or 1 teaspoon dried dillweed
- 1 teaspoon finely shredded lemon peel or lime peel
- 1 teaspoon lemon juice or lime juice
- Several dashes bottled hot pepper sauce
- Dash cayenne pepper (optional)
- Salt and black pepper
- Finely chopped red or green onion (optional)
- Assorted crackers and/or vegetable dippers
Directions
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 KitchenCrab 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)
- Servings Per Recipe 10,
- cal. (kcal) 116,
- Fat, total (g) 11,
- chol. (mg) 26,
- sat. fat (g) 2,
- carb. (g) 1,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 5,
- pro. (g) 3,
- vit. A (IU) 3110,
- vit. C (mg) 1,
- Folate (µg) 32,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 127,
- Potassium (mg) 64,
- calcium (mg) 30,
- iron (mg) 0,
- Lean Meat () 1,
- Fat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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