Crab Dip

Print

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!

Crab Dip Recipe

Print

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.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Crab Dip on Simply Recipes. Thank you!

Print

Never miss a recipe!

Subscribe to Simply Recipes free via email:

Showing 4 of 13 Comments

  • Beth Tincknell

    Sounds absolutely delicious’ would love to be sitting around a table tasting all these wonderful recipes with crab etc, from Australia x

  • Khava

    I wanted to love it but I need some heat to balance out that sweet from the crab. Maybe a vinegar based hot sauce or a fresh jalapeƱo finely diced. I will try it again.

  • Ioana

    Made this today and it came out wonderful. Thanks for another great recipe.

  • Mummyof1

    This recipe is really delicious – I’m pleased to see one that doesn’t use cream cheese or cream. I replaced the sour cream with greek yogurt and used low fat mayonnaise to make it healthier and it still tastes great. Really fresh. Thanks for your recipes!

View More Comments / Leave a Comment