Crab Dip
Source of Recipe
Jo Gainey
1 can (7 oz) crab meat, drained, reserve juices
2 cups sour cream
juice from 1 lemon or lime
4 cloves garlic, crushed
1/2 cups finely chopped cilantro
2 stems green onions, finely chopped
5 shakes hot pepper sauce (about 1 teaspoon)
pepper and salt to taste
Directions:
In a medium bowl, combine crab meat sour cream, lime juice, garlic,
cilantro, scallions, hot pepper sauce, salt and pepper. Taste and adjust
seasonings for personal preference.
Add reserved crab juices to thin slightly, if needed. Refrigerate for 2
hours before serving to allow flavors to blend.
Serve with low carb chips or with veggie sticks--celery, onion, asparagus,
cucumber, zucchini, jicama, radicio, celeriac, romaine lettuce leaves, or
with sliced meats: ham slices, turkey slices, etc. and roll sliced meat
around filling (use a slightly thicker dip if you are going to roll it--in
fact you may want to add some cream cheese so it will be thicker--just cream
the cheese and sour cream before adding other ingredients.
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