June 24, 2017
Dips, Shellfish, Crab meat,
Dairy, Appetizers, North American, Budget-Friendly, Cooking For A Crowd, No-Cook, Brunch, Entertaining, Ladies Luncheon, Refrigerator, Low Carbohydrate, Low Fat, Make it from scratch, Herbs, Sour Cream more
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"This is out of my "Biggest Book of Low-Carb Recipes" cookbook. It says For a pretty presentation, serve the creamy dip in an artichoke half. Be sure to brush the cut artichoke with lemon juice to preserve its summer green color. Cook time does not include refrigeration time."
Reserve a few flakes of crabmeat for garnish; chill until ready to serve.
In a bowl stir together mayonnaise, sour cream, the remaining flaked crabmeat, dillweed, green onion, lime peel, lime juice, hot pepper sauce, and if desired, cayenne pepper; mix well. Transfer to a serving bowl; chill for 2 hours or overnight.
Just before serving, sprinkle dip with reserved crabmeat and if desired, garnish with fresh dill sprigs.
I desired serve with vegetable sticks...such as celery, zucchini, or cucumber sticks.
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