Crab Dip

• 1 cup cooked crabmeat or one 6-ounce can crabmeat, drained, flaked, and cartilage removed
• 1/2 cup mayonnaise or salad dressing
• 1/2 cup dairy sour cream
• 2 tablespoons finely chopped red onion or green onion
• 1 tablespoon snipped fresh dillweed or 1 teaspoon dried dillweed
• 1 teaspoon finely shredded lemon peel or lime peel
• 1 teaspoon lemon juice or lime juice
• Several dashes bottled hot pepper sauce
• Dash cayenne pepper (optional)
• Salt and black pepper
• Finely chopped red or green onion (optional)
• Assorted crackers and/or vegetable dippers

1. 1. In a small bowl stir together crab, mayonnaise, sour cream, the 2 tablespoons onion, the 1 tablespoon dill, the 1 teaspoon lemon peel, lemon juice, hot pepper sauce, and, if desired, cayenne pepper. Season to taste with salt and black pepper.
2. 2. Transfer dip to a serving dish. Cover and chill for 2 to 24 hours. If desired, garnish wtih finely chopped red or green onion. Serve with crackers or vegetable dippers.
3. 3. Makes about 1-1/3 cups
4. 4. Crab Tartlets: Prepare dip as above through step 1. Spoon dip into 30 miniature phyllo dough shells (two, 2.1-ounce packages). For a hot appetizer, place the 30 miniature phyllo dough shells on a large baking sheet. Spoon dip into phyllo shells. Bake in a 350 degree F oven for 5 to 8 minutes or until heated through. If desired, garnish with finely shredded lemon peel and fresh dill sprigs.
5. (Better Homes and Gardens)

crabmeat, mayonnaise, sour cream, red onion, fresh dillweed, lemon peel, lemon juice, pepper sauce, cayenne pepper, salt, red, crackers

Taken from www.epicurious.com/recipes/member/views/crab-dip-1255859 (may not work)