Tapas: Crab Dip

By á-3151

This Crab Dip tapas is great served with crackers or vegetable dippers. Enjoy!

Ingredients

• 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 red onion or green onion, finely chopped
• 1 tablespoon snipped fresh dillweed or 1 teaspoon dried dillweed
• 1 teaspoon lemon peel or lime peel, finely shredded
• 1 teaspoon lemon or lime juice
• Several dashes bottled hot pepper sauce
• Dash cayenne pepper (optional)
• Salt and black pepper
• Assorted crackers and/or vegetable dippers

Preparation

Step 1

In a small bowl stir together crab, mayonnaise, sour cream, 2 tablespoons onion, 1 tablespoon dill, 1 teaspoon lemon peel, lemon juice, hot pepper sauce, and, if desired, cayenne pepper. Season to taste with salt and black pepper.

Transfer dip to a serving dish. Cover and chill for 2 to 24 hours. If desired, garnish with finely chopped red or green onion.

Serve with crackers or vegetable dippers.

Variation 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