Here’s an easy shrimp dip to serve at your next party. Just toss crab meat with sour cream, mayonnaise, shallots, and spices, and it’s ready for the party table.
BE PICTURED IN; CHARACTERIZED IN:
When it’s crab season and our local market gets a shipment, we’re first in line for the largest (over two pounds) fresh, cooked crab that’s already cleaned and cracked.
Freshness is essential
As with all seafood, the freshness of the crab is essential. I once had to bring crabs back to market because they just weren’t edible. My mistake, I forgot to check.
Although your fishmonger should inspect it before giving it to you, you really need to inspect it before you pay for it and take it home.
The best test is to smell. If it smells too strong or fishy, it’s not good. Fresh shrimp should smell like an ocean breeze and be slightly sweet.
The best crab dip!
What to do with leftover crab meat when your eyes are hungrier than your stomach? Mix it into a fresh crab dip, refrigerate overnight and eat the next day.
Other ways to use this crab dip? Try mixing it with noodles for a gorgeous crab noodle salad. Yummy!
- Looking for a hot version of this dip? Try this Hot Crab Dip recipe.
Best served chilled
Crab dip is better when it’s chilled and has had a little time to allow all the flavors to marry. Let it sit in the fridge for at least two hours, or overnight—just cover the bowl with plastic wrap or place the dip in an airtight container.
However, try to use it up quickly. Crabs, like fish, shrimp, and other seafood, do not benefit from time. Best prepared, chilled and eaten.
love crabs? Try these recipes
- Classic king crab
- Puerto Rican Salmorejo (Braised Crab and Tomato with Rice)
- crab cakes
- crab bisque
- Crab Salad Panini
crab dip
ingredients
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1/2 Cup mayonnaise
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1/2 Cup sour cream
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1 Cup cooked crab meat (fresh is best)
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2 tablespoon chopped shallots, spring onions or red onions
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1/2 teaspoon dried dillor 1 1/2 teaspoons fresh dill
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1 teaspoon grated Lemon peel
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1 teaspoon lemon juice
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1 teaspoon white wine vinegar, or 1 1/2 teaspoons dry white wine
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1/2 teaspoon Worcester sauce
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salt and pepper
method
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Make the dip:
In a bowl, combine the mayonnaise, sour cream, shallots, dill, lemon zest, lemon juice, white wine vinegar, and Worcestershire sauce.
Gently fold in the crab meat. salt and pepper to taste.
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Refrigerate for 2 hours or overnight.
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Serve with crackers or carrots and celery.
| nutritional information (per serving) | |
|---|---|
| 138 | calories |
| 13g | Fat |
| 1g | carbohydrates |
| 3g | protein |
