« Moroccan Meat Loaf | Recipe Home | Cardamom Citrus Fruit Salad »

Print Options

Crab Dip Recipe

Filed under Appetizer, Low Carb, Seafood, Wheat-free

Crab Dip

Winter is fresh crab season here in Northern California. When our local Whole Foods gets in a shipment, we're first in line for the biggest (anything greater than 2 lbs) fresh, cooked crabs, already cleaned and broken. Dad calls it "nature's fast food". We've been known to go through a couple 2 pounders just for lunch. Note that as with all seafood, the crab's freshness is imperative. I had to take one back to WF a few weeks ago, because it just wasn't edible. My bad, I forgot to check. Although your fish monger should be checking before handing it over to you, you really do need to inspect it before paying for it and taking it home. The best way to test is to smell. If it smells too fishy, not good. What to do with leftover crab meat when your eye is hungrier than your stomach? Mix it into a fresh crab dip, refrigerate it overnight and eat it the next day. If you are no where near a place that sells good, fresh crab, you can of course use canned crab. Trader Joe's has a good product. I've also mixed this dip up with pasta for a lovely crab pasta salad. Yum!

Print Options

Crab Dip Recipe

Ingredients

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup cooked crab meat
  • 2 Tbsp minced shallots (or green onions or red onions)
  • 1/2 teaspoon dried dill or 1 1/2 teaspoon fresh dill
  • 1 teaspoon grated lemon peel
  • 1 teaspoon lemon juice
  • 1 teaspoon of white wine vinegar or 1 1/2 teaspoons of dry white wine
  • 1/2 teaspoon of Worcestershire sauce
  • Salt and pepper

Method

Combine mayonnaise, sour cream, shallots, dill, lemon zest, lemon juice, white wine vinegar, and Worcestershire sauce in a bowl. Fold in the crab meat. Salt and pepper to taste. Chill for 2 hours or overnight. Serve with crackers or carrots and celery.

Never Miss A Recipe!

Enter your email address to subscribe to Simply Recipes: (more details)

Posted by Elise on Jan 24, 2006 and indexed Crab, Dip

  • Print (no photos)
  • Print (with photos)
  • Share on Facebook

Comments

My family lived for several years in the DC area, and we are all big fans of crab. I am excited to try this recipe. Does it do well as a warm dip? And I really like the pasta salad idea, my mom makes a great crab salad and adds pineapple and/or shrimp as well.

Thanks for the recipes, you certainly make trying new ones fun at my house. I can count on them to be good when they come from your site!

Posted by: Angela on January 26, 2006 8:37 AM

My husband's family's version of crab dip is from a recipe for Crab Mornay, from the River Road cookbook (Junior League of Baton Rouge). They serve it warm in a chafing dish for their annual Christmas party. It involves cream, swiss cheese, butter & flour for a light roux, parsley and green onions, and just a touch of sherry. It starts out kind of soupy but finishes thicker from sitting on the chafing dish. It is divine with crackers or slices of French baguette!

Posted by: Kim on January 26, 2006 10:28 AM

I am a big fan of Spinach dip and I ofted added crab to make it over the top delicious. I think next time I'll make this and add some spinach.

I love your recipes, thanks so much for sharing!

Posted by: Rebecca on January 26, 2006 11:11 AM

Kim who commented at 10:28 AM:

That crab recipe sounds just fantastic. Would you consider emailing it to me or posting here?

Posted by: Kimberly on January 27, 2006 9:17 AM

Crabmeat Mornay

1 stick butter
1 small bunch green onions, chopped
1/2 c finely chopped parsely
2 Tbsp flour
1 pint breakfast cream
1/2 lb grated Swiss cheese
1 Tbsp sherry wine
Red pepper to taste
Salt to taste
1 lb white crab meat

Melt butter in heavy pot and saute onions and parsley. Blend in flour, cream, and cheese, until cheese is melted. Add other ingredients and gently fold in crab meat. This may be served in a chafing dish with Melba toast or in patty shells.
Mrs. Charles Caplinger

NB: we use heavy cream or light cream, and "red pepper" refers to cayenne pepper. I usually add the flour first, and make sure it is forming a roux, and cook it a few minutes before adding the cream and cheese. Adjust salt after adding crab meat, because the meat and its juices can be salty.

Posted by: Kim Nico on February 12, 2006 1:59 PM

This sounds delicious. I can't wait to make this for my xmas party. I wonder if I add a little bit of cream cheese, will it enhance the flavor of the dip?

Posted by: belle on December 20, 2006 1:43 PM

Post a comment

(Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.)

Link to this recipe

Bookmark this page using the following link: http://www.elise.com/recipes/archives/001715crab_dip.php

Do you have a website? You can place a link to this page by copying and pasting the code below.

<a href="http://www.elise.com/recipes/archives/001715crab_dip.php">Crab Dip</a>