Summer Crab Dip

Summer Crab Dip

imageWe are in the middle of summer and you know what that means, right?  PARTIES!!  Between graduation parties, Father’s Day, Fourth of July, and pool parties, it seems like there is a get-together every weekend and so I am constantly on the look out for delicious and unique summer recipes to bring along.  I was so excited when I came across this recipe and after trying it I have decided it is definitely a keeper.  Some may find it a bit spicy so you can put in less jalapenos or omit them entirely.  This crab dip is light, fresh, delicious, and full of healthy ingredients.  It is also super easy to make but will have guests thinking you are a culinary master.  You can serve it with tortilla chips or crackers.  Dill pickle flavored wheat thins are my favorite crackers to serve it with!! Sooo good!!

Here is the recipe:

Summer Crab Dip

  • 24 oz flake style imitation crab meat
  • 6 oz frozen corn, thawed
  • 1/2 cup red onion, chopped
  • 2 1/2 tbsp. jalapeno pepper
  • 1/2 red pepper, chopped
  • 1/2 green pepper, chopped
  • 2 tbsp. cilantro, chopped
  • 1 can black beans, rinsed

Cumin-Lime Vinaigrette:

  • 5 tbsp. olive oil
  • 2 tsp. vinegar
  • 4 tbsp. sugar
  • 3 tbsp. freshly squeezed lime juice (or bottled)
  • 1 1/2 tsp. salt
  • 1/2 tsp. cumin
  • 1/2 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. black pepper

Pour all dressing ingredients in a large bowl.  Whisk until well mixed.  Remove crab from package, flake, and add to dressing.  Mix well.  Add remaining ingredients to crab and mix.  Refrigerate for at least 1 hour.  Serve with tortilla chips or crackers.

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