Hot Crab Dip

Hot Crab Dip
Hot Crab Dip
Recipe from the kitchen of Felicia Gray, age 12 Many crab dip recipes call for imitation crabmeat, but there's no place for "krab" here. Only real lump crabmeat makes it taste best. Serve it while it's hot with crackers, bite-size pieces of bread, or veggie sticks. It can also be presented in a bread bowl and served with a tray of fresh broccoli, carrots, zucchini, or crackers.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 1 1/3 cups
American Condiment/Spread Shellfish Appetizer Bake Quick & Easy Crab New York Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
  • 1/2 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1/4 cup finely chopped onion
  • 1/2 teaspoon hot pepper sauce
  • Carbohydrate 4 g(1%)
  • Cholesterol 126 mg(42%)
  • Fat 48 g(75%)
  • Fiber 0 g(1%)
  • Protein 14 g(28%)
  • Saturated Fat 13 g(67%)
  • Sodium 788 mg(33%)
  • Calories 506

Preparation Preheat the oven to 350°F. Place all the ingredients except the crab in a medium bowl and blend together with a spatula. Stir in the crab. Turn the dip into a 1-quart casserole and bake, uncovered, for 30 minutes, or until heated through. Food for the Soul One World Books

Preparation Preheat the oven to 350°F. Place all the ingredients except the crab in a medium bowl and blend together with a spatula. Stir in the crab. Turn the dip into a 1-quart casserole and bake, uncovered, for 30 minutes, or until heated through. Food for the Soul One World Books

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