Krab Salad
Ready In: 4 hrs 15 mins
Serves: 8
Yields: 2 cups
Ingredients
- 2⁄3 cup mayonnaise
- 1⁄3 cup sour cream
- 1 1⁄3 tablespoons cream cheese
- 2 teaspoons Hidden Valley Ranch dip
- 1⁄16 teaspoon cayenne
- 8 ounces imitation crabmeat
Directions
- Using an electric mixer, beat together the first five ingredients.
- Add the krab and continue mixing until the salad has reached the desired level of shred. See note.
- Refrigerate 4 or more hours before serving.
- Notes:.
- Serving size is for the appetizer. Serves 4, as a salad.
- We prefer lumps in the salad if serving in an avocado or atop greens. The finer shreds are better for spreading on crackers or toast points.
- Dip mix packet contains approximately 2 T. This salad was adapted from a recipe that required 3# of krab, 8 oz. cream cheese, and a whole packet of dip mix. Do not get manic over measuring. This is a simple recipe.
- Cream cheese - I use '1/3 less fat." Do not use fat free.
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