Clarence's Crab Dip
photo by Brenda.
- Ready In:
- 1hr 30mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 16 ounces sour cream
- 2 teaspoons horseradish
- 16 ounces Philadelphia Cream Cheese
- 1 -2 tablespoon chopped chives
- 2 small onions, chopped fine
- 8 ounces louis rich crab (for a heartier or chunkier dip add an additional 8 oz crab meat)
- 3 teaspoons fresh garlic, minced
- 2 teaspoons lemon & herb seasoning
- 2 teaspoons white pepper
- 1 teaspoon red pepper
directions
- Chop onions in blender or processor.
- Be careful of adding liquid to the dip and making it runny.
- Chop crab into small (but identifiable) pieces.
- Combine the cream cheese and sour cream in blender/processor.
- Add the spices and blend well.
- Add onions and crab and mix well. (Mix by hand to avoid chopping the crab 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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Reviews
-
Very good, very good. I made it for the super bowel 2010. I had a little problem with the recipe but that may be just me. Step five is unclear to me. I hope the chef changes it a bit. I did not know weather the recipe called for real garlic.Garlic powder or maybe even garlic salt. I used real garlic. I served it with chips and it was popular.
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This is really good! I made the dip the evening before I planned on serving it, and the flavors blended together nicely. I chopped everything by hand and used my hand mixer to blend the cream cheese, sour cream and spices. I used lemon pepper seasoning vs the lemon herb called for, so I only added 1 tsp of white pepper. I also added 1/2 tsp Emeril's Hot Sauce. Served with white corn tortilla chips. I will definitely make this again. Thanks for sharing, Nick's Mom
RECIPE SUBMITTED BY
Nimz_
United States
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