Recipes and Cooking Crab Dip 3.9 (49) Standard crab dip gets perked up with fresh dill, lemon juice, and hot sauce. Try it on crackers or in phyllo cups. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 1, 1997 Print Rate It Share Share Tweet Pin Email Photo: Marty Baldwin Prep Time: 20 mins Chill Time: 2 hrs Total Time: 2 hrs 20 mins Servings: 10 Yield: 1-1/3 cups Jump to Nutrition Facts Ingredients 1 cup cooked crabmeat or one 6-ounce can crabmeat, drained, flaked, and cartilage removed ½ cup mayonnaise or salad dressing ½ cup dairy sour cream 2 tablespoon 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 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. 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 Rate it Print Nutrition Facts (per serving) 116 Calories 11g Fat 1g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 116 % Daily Value * Total Fat 11g 14% Saturated Fat 2g 10% Cholesterol 26mg 9% Sodium 127mg 6% Total Carbohydrate 1g 0% Protein 3g Vitamin C 0.6mg 3% Calcium 30.3mg 2% Iron 0.2mg 1% Potassium 64mg 1% Folate, total 32.3mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.