If you and your friends are going to munch, get out those gluten-free crackers and munch on something good! This crab dip is just a bit different than most, but it’s oh-so-tasty.
Preparation time: 10 minutes
Refrigeration time: 2 hours
Cooking time: None
Yield: 2 cups
4.5-ounce can crabmeat, drained and flaked
1 hard-boiled egg, shelled and minced
1/4 cup mayonnaise
1/4 cup sour cream
1 teaspoon lemon juice
1/2 teaspoon dry mustard
1/4 teaspoon dried dill
1 green onion, minced
1/4 teaspoon Worcestershire sauce
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
1/8 teaspoon pepper
In a medium bowl, stir together all the ingredients, mixing well to blend thoroughly.
Cover and chill the dip for at least 2 hours to let the flavors to blend.
Per serving: Calories: 88; Total fat: 7g; Saturated fat: 2g; Cholesterol: 59mg; Sodium: 284mg; Carbohydrates: 3g; Fiber: 0g; Sugar: 1g; Protein: 4g.
dummies
Source:http://www.dummies.com/how-to/content/how-to-make-glutenfree-crabmeat-dip.html
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