Ingredients

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

Preparation

  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. 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. Makes about 1-1/3 cups

  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.

(Better Homes and Gardens)