Clarence's Krabdip
Submitted by whittcw
Creamy no-cook crab dip with cream cheese, sour cream, horseradish, and red pepper flakes. Whip it up in 10 minutes, chill, and serve with crackers or veggies at your next party.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minThis creamy crab dip brings serious heat and flavor without ever turning on the stove.
A base of cream cheese and sour cream gets blended with garlic, horseradish, red pepper flakes, and lemon herb seasoning for a dip that actually has some kick. Fold in chunks of crab and chopped mushrooms, then let everything meld together in the fridge.
Pile it onto sturdy crackers, scoop it with tortilla chips, or go the healthier route with celery sticks and bell pepper strips.
Kitchen Tips
- Keep the crab pieces chunky by folding them in by hand after blending the base. The food processor will shred them if you’re not careful.
- If the dip turns out too thin, stir in a tablespoon of dried minced onion to absorb excess moisture.
- Let it chill for at least 2 hours before serving so the flavors really come together.
Ingredients
Directions
Chop onions in blender or processor.
Be careful of adding liquid to the dip and making it runny.
Chop Krab into small (but identifiable) pieces.
Combine the cream cheese and sour cream in Blender/Processor.
Add the spices and blend them in Add onions and Krab and mix well.
(Mix by hand to avoid chopping the Krab into smaller pieces) Store in refrigerator for several hours.
If Dip is too runny, add some dehydrated onions to absorb the excess liquid.
Serve on crackers, chips or vegetables.
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