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Maryland’s Chesapeake Bay is known for crabs, and they’re a big favorite of ours. When fresh crabmeat is available, we’ll use it in this dip, but canned works just as well. This appetizer is nice for any holiday or gathering.
This recipe is:
Contest Winning
Quick
Nutritional Facts 1 serving (1/4 cup) equals 197 calories, 19 g fat (7 g saturated fat), 49 mg cholesterol, 217 mg sodium, 1 g carbohydrate, trace fiber, 6 g protein.
Originally published as Warm Crab Dip in Country August/September 2006, p49
Cutting Green OnionsI recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia
I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia
yler's crab dip gets its brightness from Dijon mustard and lemon juice.
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Reviewed on Feb. 21, 2011 by Gayle98
This was good but a little bland....My husband and I added some Hot sauce and shreaded parmesean cheese. This gave it just the right flavoring.
Reviewed on Feb. 13, 2010 by jilahil
nice taste, but we added a tsp of Old Bay, and a 1/4 cup of shredded parmesan to give it a little more flavor, it was great
Reviewed on Dec. 26, 2009 by gpiffer
This was very tasty. Will definately make again.
Reviewed on Nov. 01, 2008 by gypsummine
sounds delicous
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