When my husband and I lived in the Seattle area, we spent almost every major holiday with my in-laws. They lived 30 minutes from us while my family lived in Arizona. It was just assumed that we’d head on down to their house, so we did.
Invariably, my sister-in-law would make this dip. She’d have it ready and on the kitchen table with Ritz crackers so everyone could snack on it while the main dinner was made. I often blessed her name that we had those snacks because just as invariably, the meal would be ready much later than anticipated. Starving, we would stand around the table gorging ourselves on crackers and dip.
For these pics, I needed to make a gluten free dip. Imitation crab is NOT. So I opted to commit sacrilege and used canned crab. Wowza!! It was so much better that way! (Sorry ‘Rin, if you or any of our other relatives are reading this). I won’t miss the imitation stuff at all. So you, my friends, have a choice. Real or fake this is some good dip. I ate mine with corn chips. Some of my family prefers pretzels. Any way you spread it, though, you will love it.
‘Rin’s Crab Dip
Author: Frugal Antics of a Harried Homemaker
- 12 oz imitation crab or a 6 oz can crab, drained
- 8 oz cream cheese
- ½ cup mayonnaise
- ¼ cup finely chopped celery
- ¼ cup chopped green onion
- 2 Tbsp lemon juice
- Blend mayo, cream cheese and lemon juice.
- Add remaining ingredients.
- Makes 2½ cups.
This is gluten free if you use real crab meat.