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Pat Crab Dip

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Rate this recipe 4/5 (1 Votes)

Ingredients

  • 1 8 oz. pkg. cream cheese @ room temperature
  • 1/2 c. Hellmans Mayo
  • 1 Large Tbs. Dijon mustard (use only Dijon)
  • 1 lemon
  • extra virgin olive oil
  • salt
  • cracked pepper
  • green onions
  • chives
  • 1 8oz tub of fresh lump crab
  • 1/4 c. Chili sauce

Details

Preparation

Step 1

Place cream cheese, mayo & mustard in food processor and blend.
Add juice of 1/2 lemon & 4 drizzles of Olive Oil,
pinch of salt and pinch of pepper, green onions & chives. Blend.
Remove from processor and form into a mound on the serving platter.
Cover with syran wrap and refrigerate overnight.

Before serving , mix crab in a bowl to remove any pieces of shell, add juice of 1/2 lemon and break crab up with fingers.

Cover refrigerated cream cheese mound with 1/4 c. Chili sauce, sprinkle crab mixture on top of this. Sprinkle with chopped green onions.

Serve with crackers

Optional: Horseradish may be added to cream cheese mixture. Hot sauce may be added to Chili sauce.


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