SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Crab Dip

Makes: 10 servings
Serving size: 2 tablespoons Yield: 1-1/3 cups
Prep 20 mins Chill 2 hrs to 24 hrs
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 (g) 32,
  • Cobalamin (Vit. B12) (g) 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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe