Monday, November 28, 2011

Crab dip



With the holidays here there's always room for warm, rich, yummy dip.  Loaded with a pound of crab this dip is for crab lovers and crab lovers only. 

 


Ooops, sorry I forgot to show the lemon, or lemon juice.

Here's what you'll need (the list is short for this one)

16 oz can Crab claw meat (do not use imitation)
16 oz Sour Cream
8 oz Cream Cheese
1 1/2 packets lipton Vegetable soup mix
2 Tablespoons lemon juice (or one lemon)

serves 6 to 8 people.
Heat oven to 350 degrees.


Mix the cream cheese till smooth. 


Whisk in the sour cream..



then stir in the vegetable soup mix.




Finally add the entire can of crab meat.  Feel free to sample a few pieces, I always do.  Wow my mouth is watering just looking at this picture.  Like I said this recipe is for crab lovers only. 


Last but not least squeeze in one lemon into the mix.  If you don't have fresh you can use about 2 Tablespoons of lemon juice.  Maybe more if you like it really tangy.   



Cook in the oven for about 30-40 minutes, until it is bubbly and begins to brown and crack on top.  You will smell it, it's truly wonderful. 



Serve immediately piping hot with crusty bread like Italian or French or crackers.  The hardest part is to stop yourself from eating this.  Enjoy!


Here's the recipe card