Crab Dip
this crab dip is versatile, it can be made hot or cold, be turned into a. seafood dip, be made with shrimp or fish and other option given in post
Ingredients
- 2 cans 12 oz total crab meat, I prefer lump crab in a can use fresh crab, canned or fresh shrimp, lobster, or salmon
- 1 8 oz cream cheese
- 1 6 oz plain Greek yogurt
- 1/2 cup diced onion
- 1/2 cup tomato sauce
- 1 tablespoon fresh lemon juice
- 2 packages plain unflavored gelatin
- 1/2-1 teaspoon old bay seasoning
- optional: hot sauce, crushed red pepper flakes, additional salt if needed.
Instructions
- In a medium saucepan over medium heat, saute onion, add in tomato sauce, cream cheese, and yogurt.
- Once everything has melted together and the cream cheese has no lumps, add lemon juice, old bay or other seasonings. I often add 1/2 teaspoon coarse salt, and stir in the crab. bring mixture to a simmer (small bubbles).
- Add the gelatin and bring to a simmer for 1 more minute, stir continually for the gelatin to incorporate fully.
- Pour into serving dish if serving hot.
- Pour the hot dip into a mold (a decorative dish with design or shape) fun options, a football or crab, lobster, or fish. Place wax paper over the dip and place it in the fridge for 6 hours or until completely cold. Then turn out onto a serving plate. Serve with toasted baguette, crackers, or vegetables.