Wild Caught Crab Dip with Capers, Dill, and Fresh Parsley

This crab dip is so perfect for small parties. It’s creamy, well balanced in flavor, and always a win-win anytime I make this!

Note: You can also make this dip using salmon, yellow fin tuna, or albacore…..they all work with this recipe.


1 can wild caught crab meat, drained.

2 tbs. mayonnaise

1 cup plain Greek yogurt

1 scallion; thinly sliced

1 English cucumber; peeled and diced small

1/2 tbs. old bay seasoning

dash of pepper

1/4 tbs. capers

1/4 tbs. fresh dill; minced

1/2 tbs. fresh parsley; minced

1/4 tbs. freshly squeezed lemon juice

Dash of sweet paprika


Wash all produce and dry.

Slice scallions, peel and dice the cucumber, and mince the fresh herbs.

Once the crab meat is drained, in a fine colander or cheesecloth rinse under cold water and squeeze the excess water out. Pat dry with clean paper towel.

In a medium bowl:

Combine the crab meat, mayonnaise, yogurt, lemon juice, scallions, cucumber, old bay, pepper, capers, dill, and parsley and mix until well combined. Top with a dash of sweet paprika.

Cool in the fridge one hour.

Serve with pita bread, crackers, or fresh cut vegetables.

Happy cooking!


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