Menu Enter a recipe name, ingredient, keyword...

Tapas: Crab Dip


This Crab Dip tapas is great served with crackers or vegetable dippers. Enjoy!

Google Ads
Rate this recipe 4.4/5 (14 Votes)


  • 1 cup cooked crabmeat or one 6-ounce can crabmeat, drained, flaked, and cartilage removed
  • 1/2 cup mayonnaise or salad dressing
  • 1/2 cup sour cream
  • 2 tablespoons red onion or green onion, finely chopped
  • 1 tablespoon snipped fresh dillweed or 1 teaspoon dried dillweed
  • 1 teaspoon lemon peel or lime peel, finely shredded
  • 1 teaspoon lemon or lime juice
  • Several dashes bottled hot pepper sauce
  • Dash cayenne pepper (optional)
  • Salt and black pepper
  • Assorted crackers and/or vegetable dippers


Servings 10
Preparation time 15mins
Cooking time 150mins


Step 1

In a small bowl stir together crab, mayonnaise, sour cream, 2 tablespoons onion, 1 tablespoon dill, 1 teaspoon lemon peel, lemon juice, hot pepper sauce, and, if desired, cayenne pepper. Season to taste with salt and black pepper.

Transfer dip to a serving dish. Cover and chill for 2 to 24 hours. If desired, garnish with finely chopped red or green onion.

Serve with crackers or vegetable dippers.

Variation Crab Tartlets: Prepare dip as above through step 1. Spoon dip into 30 miniature phyllo dough shells (two, 2.1-ounce packages). For a hot appetizer, place the 30 miniature phyllo dough shells on a large baking sheet. Spoon dip into phyllo shells. Bake in a 350 degree F oven for 5 to 8 minutes or until heated through. If desired, garnish with finely shredded lemon peel and fresh dill sprigs

You'll also love

Review this recipe

Hot Pecan Crab Dip Joe's Stone Crab Mustard Sauce