Spicy Crab Dip

    1 hour 10 minutes

    I love the combination of spicy and creamy flavours in this delicious party dip. Serve with crackers or baguette slices.

    28 people made this

    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

    Preparation:10min  ›  Extra time:1hour chilling  ›  Ready in:1hour10min 

    1. 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 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