Crab Dip
A cool, creamy crab dip with lemon, dill, shallots and a little tang, made for scooping with crisp vegetables or crackers.
Prep 10 min · Total 2 hr 10 min · Makes about 2 cups
Ingredients
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup cooked crab meat, fresh is best
- 2 tablespoon minced shallots
- 1/2 teaspoon dried dill, or 1 1/2 teaspoon fresh dill
- 1 teaspoon grated lemon zest
- 1 teaspoon lemon juice
- 1 teaspoon white wine vinegar or 1 1/2 teaspoons dry white wine
- 1/2 teaspoon Worcestershire sauce
- Salt and pepper
Directions
- In a mixing bowl, stir together the mayo, sour cream, minced shallots, dill, lemon zest, lemon juice, white wine vinegar, and Worcestershire until the base is smooth and evenly seasoned.
- Add the crab and use a light hand to fold it through the mixture. Season with salt and pepper, then refrigerate for 2 hours or overnight. Put it out with crackers, carrots, and celery.