Spicy Crab Dip
I love the combination of spicy and creamy flavours in this delicious party dip. Serve with crackers or baguette slices.
Ingredients
Serves: 8
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons finely chopped cornichons
- 1 large eschalot, minced
- 1 1/2 teaspoons Worcestershire sauce
- 1 dessertspoon chopped fresh dill
- 1 dessertspoon chopped fresh parsley
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon grated lemon zest
- freshly ground black pepper to taste
- 450g crab meat - drained and flaked
Directions
Preparation:10min ›
Extra time:1hour chilling ›
Ready in:1hour10min
- In a large bowl, stir together the sour cream, mayonnaise, cornichons, eschalot and Worcestershire sauce. Season with dill, parsley, cayenne, paprika, lemon juice, lemon zest and black pepper; mix until well blended. Stir in crab meat until evenly coated. Cover and refrigerate for at least an hour before serving to blend flavours.
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Reviews (5)
Used different ingredients. I left out the sour cream, relish, parsley, cayenne pepper, paprika and lemon zest. I added garlic powder, and emeril's bayou blast, and cheddar cheese into the crab salad...absolutely delish when I used it on top of some toast - 29 Sep 2008
My mouth is still burning from the "heat" of this recipe..but I could not stop eating it! I used imitation crabmeat and definitely wasn't a pound, so that is probably why it was so spicy. I ended up doubling the sour cream and mayo to tone down the flavour. Next time I will halve the cayenne pepper, and go from there. What a great taste, though. Can't wait to serve to our friends. Thanks, HEP303! - 29 Sep 2008
My husband and I found this recipe to have a light lemony flavour followed by a bit of spicy, which we love. Pulling the meat out of the fresh cooked crab took most of the prep time otherwise it came together quite quickly. We served it with vegatable crackers. It was enjoyed by all. - 29 Sep 2008
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