Recipes For My Boys: Cold Crab Dip

Wednesday, June 18, 2014

Cold Crab Dip

My hubby's new favorite dip!  It's a cold dip...which means no heating up the kitchen.  A huge plus in these, already steamy, hot days.   This delicious dip would be great with shrimp or lobster if you prefer.  Imitation seafood would also be great.  

Cold Crab Dip

1 lb. cooked crab or lobster meat, lump or flaked or shrimp (boiled, shelled and chopped)
2 - 8 oz. blocks cream cheese *make your own Neufchatel Cheese*, room temperature
2 Tablespoons margarine, room temperature
1/3 cup Greek Yogurt
zest from 1 to 2 Sunkist Lemons
2 to 3 Tablespoons creamy horseradish
1 clove garlic, minced
2 green onions, sliced thin (save a couple Tablespoons for garnish
1 small to medium tomato, seeded, minced and patted dry
fine sea salt to taste
freshly ground pepper to taste


Cream or whisk, cream cheese, margarine, lemon zest, garlic and horseradish until smooth.  Stir in  tomatoes, onions.  Fold in crab meat.  Season with salt and pepper to taste.  Chill at least 1 hour before serving.

Shared on:
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The Better Baker Weekend Potluck #123

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