ACTIVE: 20 minutes TOTAL: 2 hours 20 minutes
Standard crab dip gets perked up with fresh dill, lemon juice and hot sauce.
Try it in mini phyllo cups for a simple but elegant holiday appetizer.
1 cup cooked crabmeat or one 6-ounce can crabmeat, drained,
flaked and cartilage removed
½ cup mayonnaise or salad dressing
½ cup sour cream
2 tablespoons finely chopped red onion or green onion
1 tablespoon snipped fresh dill or 1 teaspoon dried dill
1 teaspoon finely shredded lemon zest or lime zest
1 teaspoon lemon juice or lime juice
Several dashes hot pepper sauce
Dash cayenne pepper (optional)
Salt and black pepper to taste
Mini phyllo cups (optional)
1. In a small bowl, stir together crab, mayonnaise (or dressing), sour cream, onion, dill,
lemon (or lime) zest, lemon (or lime) juice, hot sauce and cayenne, if using. Season with
salt and black pepper to taste.
2. Transfer the dip to a serving dish. Cover and chill for 2 to 24 hours. If desired, serve
about 2 tablespoons dip in each phyllo cup.
Calories 116, Fat 11g (sat 2g), Cholesterol 26mg, Fiber 0g, Total sugars 0g, Protein 3g,
Sodium 127mg, Potassium 64mg.
Make Ahead Tip: Cover and chill dip for 2 to 24 hours.