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Appetizers

Crab Dip

Crab Dip recipe
Recipe and Photo by: Better Homes and Gardens
Sour cream crab dip gets an upgrade with lemon, hot sauce and cayenne. And don't forget the dill—it's crab's perfect partner.
time
prep:
20 min
total:
2 hr 20 min
servings
total:
Makes about 1-1/3 cups

What You Need

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

Make It

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.

3. Makes about 1-1/3 cups

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. 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

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