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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.
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.
Made this today and it came out wonderful. Thanks for another great recipe.
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!
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?
The fresh lump crab meat that you buy at the store is already cooked. You do not need to cook it further. ~Elise
I made this spur of the moment with leftover crab from another recipe. As it was Thanksgiving day and I had to only use ingredients on hand, I didn’t have sour cream, lemons (for zest) or white whine vinegar, so I doubled the mayo (to 1 cup), left out the lemon zest, and used 1/2 tsp of dry sherry instead. It came out great, we loved it!
OOOPS, forgot the sour cream but by the time realized it, the guests at my dinner party had already polished it all off. Another winner!
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?
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.
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!
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!
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!