Need MORE easy appetizers for the upcoming season?  Here is an oldie but goodie.  I’ve been making this one for years and it always disappears quickly.  I typically trot it out during the holidays as it’s a nice change of pace from the typical veggie and cheese/ cracker trays.  I have no idea where the original recipe came from but I have made various tweaks to it through the years.

It’s easy and can be made ahead of time.  Score. crab dip

Simple Crab Dip

3/4 to 1 cup crab meat (the fresher the better – just don’t do processed and you’ll be fine)

1 brick organic cream cheese, softened

1-2 T milk

1 – 2 t. horseradish

3 T finely chopped onion

hot sauce – few drops

salt, pepper and dill

Step one:  Preheat the oven to 350.  Mix the crab, cream cheese, milk, horseradish, hot sauce and onion until well combined.

crab dip

Step two:  Spread into a 9 inch pie pan or shallow casserole dish.  I use a glass pie pan so I can just serve straight from the container  -it’s simple and looks nice.

Step three:  Sprinkle with salt, pepper and dill.  Bake for 20 minutes or until a little bubbly and cooked through.

Serve with crackers and/or veggies (endive slices are especially nice).

IF you have any leftover, it makes a great light lunch alongside a piece of fruit – warm or cold it tastes great.

Seafood is a terrific addition to your weekly diet – crab in particular is low in calories and fat, yet high in protein.  Crab meat also contains B12, selenium and chromium.  Mid-Atlantic blue crab is typically low in mercury, so if you eat a lot of seafood, this might be your best choice.

Need help keeping on top of dinner during this busy time of year?   With just an hour of your time, you can take my Menu Planning e-course and learn how to successfully plan weekly menus for your family.  You’ll eat better AND save money – not to mention eliminate that dinner dilemma stress!

Shared on WFMW, Real Food Wednesday, Inspire Me Monday and The Mommy Club

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