If you don’t have a go-to summer recipe to serve your guests or bring to an afternoon pool party or evening barbeque, look no further. This Lemon, Dill and Old Bay Crab Dip is going to be the “it” recipe this summer! And the best thing about this recipe is that it is so easy to make.
I’m a firm believer in adapting recipes to fit your tastes and lifestyles. So feel free to add or enhance however you see fit… although I think it’s quite perfect as it is.
16 ounces crab meat, lump or claw.
Fresh is always better but Chicken of the Sea makes a good canned version.
16 ounces light cream cheese (room temperature)
Zest of 1 lemon, juice from 1 1/2
6 scallions, trimmed and finely chopped
1 bunch of finely chopped dill, about 2 tablespoons
2 Tablespoons of Dijon Mustard
2 + Teaspoons of Old Bay (this is to taste)
Place the crab meat in a medium sized bowl and add the cream cheese, lemon zest and lemon and start to mix it all together so that the ingredients are evenly blended. Add the scallions, dill, Dijon and Old Bay and work them into the mixture.
When all the ingredients have been well incorporated transfer them from the mixing bowl to the one you plan on serving from. Prior to serving, if you’d like, add some dill or lemon zest to the top.
These can be served with crackers, toasted baguette rounds, or anything you prefer.
Add a dollop to a chilled soup such as watercress, gazpacho or vichyssoise.
Use leftovers within 3 days of serving.