No ImageCrab Dip

Did you make it? Rate it!

  1. Roberta

    It was light and the dill and lemon was a nice added taste. However because it was watery even though I drained the canned crab well, I added two more cans of crab, but it was still too much liquidity. I would add cream cheese the next time to thicken it a but. Very tasty.

  2. 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 jalapeño finely diced. I will try it again.

  3. Ioana

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


  4. 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!


  5. Marsha

    This recipe calls for “cooked crabmeat”. I usually buy fresh lump crabmeat. Would I need to just saute it in some butter/olive oil before using it in the dip?

    Thank you

    The fresh lump crab meat that you buy at the store is already cooked. You do not need to cook it further. ~Elise

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