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CRAB AND BACON DIP

This crab dip is served cold, making it a good appetizer for your next backyard barbecue. Canned crabmeat makes preparing this creamy dip a snap. Serve it with crackers or raw vegetables.

Yield: Makes 1 1/2 cup.

July 02, 2019

CRAB AND BACON DIP

Ingredients

  • ​8 oz (250g) cream cheese, softened
  • 1/2 cup light sour cream
  • 1 tsp prepared horseradish
  • 1/8 tsp cayenne pepper
  • 1 can (120 g) crabmeat, drained, rinsed and flaked
  • 1/4 cup crumbled cooked bacon
  • 2 tbsp thinly sliced green onion

Directions

  1. Using medium speed of an electric mixer, beat together cream cheese, sour cream, horseradish and cayenne pepper until blended.
  2. Stir in crabmeat and bacon. Transfer to a serving dish.
  3. Cover and refrigerate for at least 1 hour or up to 24 hours.
  4. Sprinkle with green onion. Serve with celery sticks or crackers.
Nutritional analysis per serving:

111 calories, 9.2 g fat, 5.8 g protein, 1.4 g carbohydrate, 0 g fibre, 241 mg sodium
Tip: Check crabmeat carefully for any small pieces of bone and cartilage; remove and discard.