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    Crabmeat Dip

    Source of Recipe

    From "Wine Bites" by Barbara Scott-Goodman

    Recipe Introduction

    "This recipe is an old favorite from my family and is loosely based on a preparation for Crab Louis. It couldn't be more easy or delicious. Serve with crackers and fresh celery sticks. Chardonnay and Sauvignon Blanc always taste great with seafood; I think they especially complement the sweet and fresh ocean flavors of crabmeat."

    List of Ingredients

    cup mayonnaise, homemade or good-quality commercial
    2 Tbsp bottled chili sauce
    1 Tbsp finely chopped red onion
    1 Tbsp chopped fresh flat-leaf parsley
    1 tsp fresh lemon juice
    Hot-pepper sauce
    pound fresh lump crabmeat, picked over for cartilage and shell fragments
    1 or 2 Tbsp heavy (whipping) cream
    Kosher salt and freshly ground black pepper
    Crackers for serving


    In a bowl, stir together the mayonnaise, chili sauce, onion, parsley, lemon juice, and a dash of hot-pepper sauce until well blended.

    Add the crabmeat and 1 tablespoon cream and mix very gently. Be careful not to break up the crab too much. If the mixture seems too thin, gently stir in the remaining 1 tablespoon cream. Season with salt and black pepper.

    Refrigerate the dip until well chilled, at least 2 hours and up to 4 hours.
    Serve with the crackers and more hot sauce.

    Serves 6 to 8




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