TAPAS: CRAB DIP RECIPE - (4.4/5)

Tapas: Crab Dip Recipe - (4.4/5) image

Provided by á-3151

Number Of Ingredients 11

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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

Steps:

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