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.


Ingredients:

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

Preparation:

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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