Publisher Photo
Publisher Photo
This velvety crab dip is comfort food at its finest. I add it to my holiday appetizer platter along with crackers, pita bread, English cucumber slices or celery stalks. —Anne L. Haley, Bear, Delaware
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 cup reduced-fat mayonnaise
  • 1 green onion, thinly sliced
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon lemon juice
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon Worcestershire sauce
  • 3/4 teaspoon seafood seasoning
  • 1 pound lump crabmeat
  • Cucumber slices, water crackers or pita bread wedges

Directions

In a small bowl, combine the first seven ingredients. Gently fold in crab. Refrigerate, covered, at least 2 hours to allow flavors to blend. Serve with cucumber slices. Yield: 2-1/2 cups.
Originally published as Holiday Crab Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p20

  • 1 cup reduced-fat mayonnaise
  • 1 green onion, thinly sliced
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon lemon juice
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon Worcestershire sauce
  • 3/4 teaspoon seafood seasoning
  • 1 pound lump crabmeat
  • Cucumber slices, water crackers or pita bread wedges
  1. In a small bowl, combine the first seven ingredients. Gently fold in crab. Refrigerate, covered, at least 2 hours to allow flavors to blend. Serve with cucumber slices. Yield: 2-1/2 cups.
Originally published as Holiday Crab Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p20

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