Crab Dip Recipe
Photo: Christopher Hawkins
You can serve crab salad inside scooped-out tomato halves, or with crackers, slices of French bread or sliced tomatoes, or in lettuce cups as a party dip.
Serves 6 to 8
1 pound fresh crabmeat, picked and shredded
1/3 cup mayonnaise
1 small onion, finely minced
1 small green bell pepper, cored, seeded and finely minced
Salt and pepper
1 hard-boiled egg, minced
Mix the crabmeat, mayonnaise, onion and green pepper together in a medium bowl. Season with salt and pepper. Gently fold in the hard-boiled egg, taste and adjust the seasoning. Serve as suggested above.
From Sweetie Pie’s Cookbook (Amistad, an imprint of HarperCollins) by Robbie Montgomery and Timothy Norman.
Serves 6 to 8
Ingredients
Directions
Mix the crabmeat, mayonnaise, onion and green pepper together in a medium bowl. Season with salt and pepper. Gently fold in the hard-boiled egg, taste and adjust the seasoning. Serve as suggested above.
From Sweetie Pie’s Cookbook (Amistad, an imprint of HarperCollins) by Robbie Montgomery and Timothy Norman.
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