Susan's Crab Dip

By • January 21, 2011 • 0 Comments

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Author Notes: I created and served this dip back when, well, things were better off economically speaking. If you've got the money, and you've got little time, this is the dip for you! Lovely served with crackers and crudites. dewdropper

Serves 6

  • 12 ounces Fresh lump crabmeat
  • 1 smallest jar Hellmann's mayonnaise
  • 1 carton sour cream
  • 1 bunch green onions
  • 1 bunch Flat leaf Italian parsley
  • 1 bunch fresh mint
  • 1 dash salt
  • 2 dashes freshly ground pepper
  • 1 dash hot sauce, optional
  1. Chop all spices to fine dice.
  2. Blend sour cream and mayonnaise, add salt, pepper and hot sauce to taste.
  3. Locate your loveliest serving bowl. In it, combine your chopped spices (green onions, parsley and mint), the sour cream-mayo blend, and then, ever so gently, fold in the crab meat.
  4. Cover and refrigerate for 20 minutes before serving. During the 20 minutes of chill time, apply Chanel No. 5, brush your hair and re-apply your lipstick.
  5. As you re-enter your kitchen, all lovely and scented, pull out the serving bowl and dust your dip with paprika and a sprig of mint, if so desired.
  6. Appear languid and relaxed as compliments flow for your lovely crab meat dip!
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Tags: savory, seafood

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