Crab Dip

12 ingredients
1 steps

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. 1
    {"0":"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":"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.","4":"3. Makes about 1-1\/3 cups","6":"4. 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.","8":"(Better Homes and Gardens)"}

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