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CRAB AND BACON DIP
This crab dip is served cold, making it a good appetizer for your next backyard barbecue. Canned crabmeat makes preparing this creamy dip a snap. Serve it with crackers or raw vegetables.
Yield: Makes 1 1/2 cup.
July 02, 2019
CRAB AND BACON DIP
Ingredients
- 8 oz (250g) cream cheese, softened
- 1/2 cup light sour cream
- 1 tsp prepared horseradish
- 1/8 tsp cayenne pepper
- 1 can (120 g) crabmeat, drained, rinsed and flaked
- 1/4 cup crumbled cooked bacon
- 2 tbsp thinly sliced green onion
Directions
- Using medium speed of an electric mixer, beat together cream cheese, sour cream, horseradish and cayenne pepper until blended.
- Stir in crabmeat and bacon. Transfer to a serving dish.
- Cover and refrigerate for at least 1 hour or up to 24 hours.
- Sprinkle with green onion. Serve with celery sticks or crackers.
Nutritional analysis per serving:
111 calories, 9.2 g fat, 5.8 g protein, 1.4 g carbohydrate, 0 g fibre, 241 mg sodium
Tip: Check crabmeat carefully for any small pieces of bone and cartilage; remove and discard.