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Crab Dip
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Crab Dip
Makes: 10 servings
Serving size: 2 tablespoons
Yield: 1-1/3 cups
Prep: 20 mins Chill: 2 hrs to 24 hrs
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  • user reviews (5)
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 Kitchen
  • Variation 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)
  • Servings Per Recipe 10,
  • Calories 116,
  • Protein (gm) 3,
  • Carbohydrate (gm) 1,
  • Fat, total (gm) 11,
  • Cholesterol (mg) 26,
  • Saturated fat (gm) 2,
  • Monosaturated fat (gm) 1,
  • Polyunsaturated fat (gm) 5,
  • Vitamin A (IU) 3110,
  • Vitamin C (mg) 1,
  • Folate (µg) 32,
  • Cobalamin (Vit. B12) (µg) 0,
  • Sodium (mg) 127,
  • Potassium (mg) 64,
  • Calcium (DV %) 30,
  • Iron (DV %) 0,
  • Very Lean Meat () 1,
  • Fat () 2,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (5)
4217020204
sansaucee wrote:

I made this for Christmas Eve. The dill was overpowering and the dip was too watery I will not make this again. Expensive waste of good crab meat.

12/26/2011 07:58:37 PM Report Abuse
elysej85 wrote:

This recipe made me want to vomit!!! Way too much mayo and sour cream

12/26/2011 07:03:39 PM Report Abuse
mrsseamus wrote:

can you use shrimp instead of the crab?

12/30/2009 10:18:07 PM Report Abuse
caalfs wrote:

Excellent dip! I used a 6-oz refrigerated packet of lump crab meat from the seafood dept. I also used the green onion and lime options in the recipe. It has a very fresh taste. I also used light mayo and sour cream to reduce the calories.

12/25/2009 11:27:33 AM Report Abuse
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