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 and Ratings
Global Ratings:
(25)
Reviews in English (23)
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
Used to stuff avocados. Yummy! Way better than regular crab salad. - 29 Sep 2008
This recipe was just ok for me. I used fresh crabmeat and it just seemed dry. I tried adding more mayo and sour cream, but then it took away from the flavours. If I made it again, I would definitely have to play with the ingredients a little. - 29 Sep 2008
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