Dilly Crab Dip
- Reserve a few flakes of crabmeat for garnish; refrigerate until ready to serve.
- Stir together mayonnaise or salad dressing, sour cream, the remaining flaked crabmeat, dill weed, onion, lime peel, lime juice, hot pepper sauce, and, if desired, ground red pepper; mix well. Transfer to serving bowl, and refrigerate for 2 hours or overnight.
- Just before serving, sprinkle dip with reserved crabmeat. If desired, garnish with fresh dill sprig. Serve with fresh vegetable dippers. Makes about 1-1/2 cups dip (twelve 2-tablespoon servings).
From the Test Kitchen
Crab-flavored flaked fish (surimi) is a less expensive but delicious substitute for the crabmeat.
Nutrition Facts (Dilly Crab Dip)
- Per serving:
- 45 kcal cal.,
- 1 g fat
- (1 g sat. fat,
- 19 mg chol.,
- 138 mg sodium,
- 5 g carb.,
- 1 g fiber,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet