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Appetizers

Dilly Crab Dip

Dilly Crab Dip recipe
Recipe and Photo by: Better Homes and Gardens
Dill is a classic partner for crab and this dip is no exception. Fat-free mayo and light sour cream keep this dip at 45 calories per serving.
time
prep:
15 min
total:
2 hr 15 min
servings
total:
Makes about 1-1/2 cups dip

What You Need

1/2
cup  fat-free mayonnaise or salad dressing
1/2
cup  light dairy sour cream
1
cup  flaked, cooked crabmeat (cartilage removed)*
1
 teaspoon dried dill weed
2
teaspoons  finely chopped onion or green onion
1/2
 teaspoon finely shredded lime peel
1
 teaspoon lime juice
Dash  bottled hot pepper sauce
Dash  ground red pepper (cayenne) (optional)
 Fresh dill sprig (optional)
4
cups  fresh vegetable dippers (such as carrots, red sweet peppers, yellow sweet peppers, and snow pea pods

Make It

1. Reserve a few flakes of crabmeat for garnish; refrigerate until ready to serve.

2. Stir together mayonnaise or salad dressing, sour cream, the remaining flaked crabmeat, dill weed, onion, lime peel, lime juice, hot pepper sauce, and, if desired, ground red pepper; mix well. Transfer to serving bowl, and refrigerate for 2 hours or overnight.

3. Just before serving, sprinkle dip with reserved crabmeat. If desired, garnish with fresh dill sprig. Serve with fresh vegetable dippers. Makes about 1-1/2 cups dip (twelve 2-tablespoon servings).

Kraft Kitchens Tips

Note
Crab-flavored flaked fish (surimi) is a less expensive but delicious substitute for the crabmeat.
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