Savory Crab Dip with Crudité

Name: Savory Crab Dip with Crudité
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 340 grams crabmeat (drained); 1 teaspoons cayenne; 227 grams softened cream cheese; 2 chopped garlic cloves; 3 Tbsps lemon juice; 59 milliliters mayonnaise; 8 servings Salt and pepper; 6 finely chopped scallions (white and pale green parts only); 237 milliliters sour cream

Savory Crab Dip with Crudité might be just the hor d'oeuvre you are searching for. Watching your figure? This gluten free and pescatarian recipe has 241 calories, 10g of protein, and 21g of fat per serving. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 8. The Super Bowl will be even more special with this recipe. A mixture of garlic cloves, scallions, mayonnaise, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Combine 8 oz. softened cream cheese, 1 cup sour cream, 1/4 cup mayonnaise, 3 Tbsp. lemon juice, 6 finely chopped scallions (white and pale green parts only), 2 chopped garlic cloves and 3/4 tsp. cayenne in a large bowl; whisk until well blended. Gently stir in 2 (6 oz.) cans crabmeat (drained); season with salt and pepper. Chill for at least 1 hour before serving. (Dip can be made a day in advance; cover and refrigerate.)

Ingredients you will need

Salt And Pepper

Whole Garlic Cloves

Cream Cheese

Lemon Juice

Mayonnaise

Sour Cream

Green Onions

Crabmeat

Ground Cayenne Pepper

Dip

Equipment you will use

Whisk

Bowl

Serve with crudit or toasted pita.

Ingredients you will need

Pita

Equipment

Whisk

Bowl

Ingredients

Servings:

340grams

crabmeat (drained)1teaspoons

cayenne 227grams

softened cream cheese 2

chopped garlic cloves 3Tbsps

lemon juice 59milliliters

mayonnaise 8servings

Salt and pepper 6

finely chopped scallions (white and pale green parts only)237milliliters

sour cream

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. 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. The Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.