CRAB DIP

CRAB DIP

CRAB DIP

CRAB DIP

CRAB DIP

Course Appetizer

Ingredients
  

  • 1 cup crabmeat (fresh, canned orfrozen)
  • 3 tablespoons lime or lemon juice
  • 3 oz. cream cheese, softened 
  • ¼ cup cream
  • 2 tablespoons mayonnaise
  • 2 teaspoons grated onion or minced  
  • green onion 
  • 2 dashes Tabasco  

Instructions
 

  • Marinate crab in juice for 30 minutes. Beat all other ingredients together until smooth.
  • Drain crab, reserving its juice, and stir it into the cream cheese mixture. Taste and add  some of the juice if needed. In zucchini cups: Chill crabmeat. Drain if still too juicy. Select  8 small zucchini squashes, each about 1 ½” X 6”. Cut six ¾” slices from each. With a melon  ball cutter, hollow the center of each slice and fill it with crabmeat. This should make 4  dozen cups or more.
  • Perfect with crudites or chips, or serve in artichokes or in zucchini cups.
Keyword Crab Dip – Stacey Fletcher, seafood cookbook
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