LOW CARB APPETIZERS...DILLY CRAB DIP(click here to print)

---

Dilly Crab Dip

Ingredients

1/2

cup full fat mayo (or homemade)

1/2

cup real  dairy sour cream(check ingredients to make sure there are no added ingredients. I like Daisy

1

cup flaked, cooked crabmeat (cartilage removed)*

1

teaspoon dried dill weed

2

teaspoons finely chopped onion or green onion

1/2

teaspoon finely shredded lime peel

1

teaspoon lime juice

 

Dash bottled hot pepper sauce

 

Dash ground red pepper (optional)

 

Fresh dill sprig (optional)

4

cups fresh vegetable dippers (such as green peppers, red sweet peppers, yellow sweet peppers, and cucumbers.

Directions

1. Reserve a few flakes of crabmeat for garnish; refrigerate until ready to serve.
2. Stir together mayonnaise, sour cream, the remaining flaked crabmeat, dill weed, onion, lime peel, lime juice, hot pepper sauce, and, if desired, ground red pepper; mix well. Transfer to serving bowl, and refrigerate for 2 hours or overnight.
3. Just before serving, sprinkle dip with reserved crabmeat. If desired, garnish with fresh dill sprig. Serve with fresh vegetable dippers. Makes about 1-1/2 cups dip (twelve 2-tablespoon servings).TIP:  I use the imitation crab meat for this recipe
4. 
   

From the Test Kitchen

*Note:

Crab-flavored flaked fish (surimi) is a less expensive but delicious substitute for the crabmeat.

Nutrition Facts (Dilly Crab Dip)

• 45 kcal cal.;
• 1 g Fat, total;
• 19 mg chol.;
• 1 g sat. fat;
• 5 g carb.;
• 1 g fiber;
• 3 g pro.;
• 752 RE vit. A;
• 138 mg sodium;
• 30 mg calcium;
• 51 mg vit. C;

       Recipe submitted by Edith Weil