Thursday, September 2, 2010

Cream Cheese Crab Dip

1 lb. fresh, frozen or canned crabmeat
8 oz. sour cream
8 oz. cream cheese, softened
½ C. celery, finely minced
¼ C. sweet onion, finely minced
1 tbsp. lemon juice
½ tsp Creole seasoning
½ tsp. Tabasco
1 tbsp. chopped fresh parsley (more for garnish, if desired)
pinch salt
freshly ground black pepper, to taste
Paprika (for garnish)

Combine sour cream and cream cheese in a medium mixing bowl. With a handheld electric mixer, mix on medium-low speed, until fluffy and well-combined.

With a spatula or wooden spoon, stir in vegetables, lemon juice, dill, Tabasco, parsley, and salt and pepper to taste. Gently stir or fold crab meat into the mixture.

Scoop into a serving bowl and refrigerate, covered, about an hour before serving (or more). Garnish with paprika and more parsley if desired. Serve cold with crackers.

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