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 or on crackers.
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 sour cream
2 tablespoons finely chopped red onion or green onion
1 tablespoon snipped fresh dill or 1 teaspoon dried dill
1 teaspoon lemon zest or lime zest
1 teaspoon lemon juice or lime juice
Several dashes bottled hot pepper sauce
Dash cayenne pepper (optional)
Salt and black pepper
Mini phyllo cups (optional)
1. In a small bowl, stir together crab, mayonnaise (or salad dressing), sour cream, onion, dill,
(or lime peel), lemon juice (or lime juice), hot pepper sauce and cayenne pepper, 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, Carbs 1g, Total sugars 0g, Protein 3g,
Fiber 0g, Sodium 127mg.
TIP: Cover and chill dip for 2 to 24 hours.