Herbed Crab Dip Herbed Crab Dip

Herbed Crab Dip IMAGE Image by: Herbed Crab Dip IMAGE Author: Canadian Living

Serve this stylish make-ahead dip with cracker bread, Belgium endive leaves, radishes and blanched cauliflower and broccoli florets. To blanch, immerse the vegetables in boiling salted water for 30 seconds; drain and chill in cold water. Immediately drain well.

  • Portion size 500 servings
  • Credits : Canadian Living Magazine: January 2004



Place crab in sieve; pick through and remove any cartilage. Gently squeeze out excess moisture; set aside.

In saucepan, heat oil over medium-low heat; fry shallots, garlic, salt, pepper and mace, without browning, until softened and fragrant, about 4 minutes.

Add wine, lemon juice and tarragon; boil over medium heat until reduced by half, about 3 minutes. Let cool.

In bowl and using fork, blend cream cheese with sour cream; add shallot mixture, crabmeat, parsley, chives and red pepper, mixing well. Scrape into serving dish. (Make-ahead: Cover and refrigerate for up to 2 days.)

Nutritional facts <b>Per 1 tbsp (15 mL):</b> about

  • Sodium 120 mg
  • Protein 2 g
  • Calories 30.0
  • Total fat 2 g
  • Cholesterol 6 mg
  • Saturated fat 1 g
  • Total carbohydrate 1 g


  • Iron 1.0
  • Folate 1.0
  • Calcium 1.0
  • Vitamin A 2.0
  • Vitamin C 5.0
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Herbed Crab Dip