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.
Similar Recipes
Recently Viewed
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