Crab dip
Source of Recipe
Aunt Saunny
1/2 cup mayonnaise or salad dressing
1/2 cup dairy sour cream
1 cup cooked crabmeat or one 6 1/2-ounce can crabmeat, drained,
flaked, and cartilage removed
2 tablespoons finely chopped red onion or green onion
1 tablespoon snipped fresh dill or 1 teaspoon dried dill
1 teaspoon finely shredded lemon or lime peel
1 teaspoon lemon or lime juice
several dashed bottled hot pepper sauce
dash ground red pepper (optional)
assorted crackers and/or vegetable dippers
1. In a bowl combine mayonnaise, sour cream, 2/3 cup of the crabmeat,
the onion, dill, lemon peel, lemon juice, hot pepper sauce, and, if
desired, red pepper. Season to taste with salt and black pepper.
Transfer to serving dish; sprinkle with remaining crabmeat. Cover and
chill for 2 to 24 hours. Seve with crackers.
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