Crab Dip I
Crab Dip I might be just the hor d'oeuvre you are searching for. This gluten free and pescatarian recipe serves 6. One portion of this dish contains about 4g of protein, 9g of fat, and The Super Bowl will be even more special with this recipe. From preparation to the plate, this recipe takes about 1 hour and 10 minutes. A mixture of lemon juice, crabmeat, creamy salad dressing, and a handful of other ingredients are all it takes to make this recipe so tasty.
Instructions
Extract and reserve 1/2 teaspoon juice from the onion.
In a mixing bowl, combine the onion juice, creamy salad dressing, cream cheese, crabmeat, lemon juice, Worcestershire sauce and celery. Thoroughly blend all the ingredients until they are smooth and creamy. Allow the dip to chill in the refrigerator for at least 1 hour.
Recommended wine: Chardonnay, Muscadet, Riesling
Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Hahn Winery Santa Lucia Highlands Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 17 dollars per bottle.
![Hahn Winery Santa Lucia Highlands Chardonnay]()
Hahn Winery Santa Lucia Highlands Chardonnay
Rich and layered, with silky notes of peach, nectarine, ripe pear and vanilla.