Crab Dip
Standard crab dip gets perked up with fresh dill, lemon juice, and hot sauce. Try it on crackers or in phyllo cups.
Prep Time:
20 mins
Total Time:
2 hrs 20 mins
Servings:
Makes about 1-1/3 cups
Ingredients
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1 cup cooked crabmeat or one 6-ounce can crabmeat, drained, flaked, and cartilage removed
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1/2 cup mayonnaise or salad dressing
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1/2 cup dairy sour cream
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2 tablespoons finely chopped red onion or green onion
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1 tablespoon snipped fresh dillweed or 1 teaspoon dried dillweed
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1 teaspoon finely shredded lemon peel or lime peel
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1 teaspoon lemon juice or lime juice
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Several dashes bottled hot pepper sauce
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Dash cayenne pepper (optional)
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Salt and black pepper
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Finely chopped red or green onion (optional)
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Assorted crackers and/or vegetable dippers
Directions
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
Nutrition information
Calories 116, Total Fat 11 g, Saturated Fat 2 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 5 g, Cholesterol 26 mg, Sodium 127 mg, Carbohydrate 1 g, Total Sugar 0 g, Fiber 0 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 1%, Calcium 3%, Iron 1%. Exchanges: Fat 2.
Percent Daily Values are based on a 2,000 calorie diet
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