Rating: 4 stars
49 Ratings
  • 5 star values: 18
  • 4 star values: 16
  • 3 star values: 11
  • 2 star values: 2
  • 1 star values: 2

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

Source: Better Homes and Gardens

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Credit: Marty Baldwin

Recipe Summary

chill:
2 hrs
total:
2 hrs 20 mins
prep:
20 mins
Servings:
10
Yield:
1-1/3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

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

116 calories; fat 11g; cholesterol 26mg; saturated fat 2g; carbohydrates 1g; mono fat 1g; poly fat 5g; protein 3g; vitamin a 3109.8IU; vitamin c 0.6mg; folate 32.3mcg; vitamin b12 0.1mcg; sodium 127mg; potassium 64mg; calcium 30.3mg; iron 0.2mg.
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