Hot 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 dippersIn 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.

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.

Makes about 1-1/3 cups (10 servings).

Variation:

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.

Shared by Mary Ann Hartley