Crab Dip
Ingredients
- 1 pint mayonnaise
- 1 (16 oz) carton sour cream
- 3 cans white crab meat
- 2 envelopes Hidden Valley Ranch
- 1 tsp dill weed
- 3 tsp lemon juice
- 3 tsp Worcestershire sauce
- Louisiana Hot Sauce to taste
- Season Salt to taste
Step-by-Step Instructions
- Simply mix all ingredients together and chill. Best if made a day before and left in refrigerator before eating!
Common Problems and Solutions
Q: Can I use imitation crab instead of real crab meat?
A: Real white crab meat gives the best flavor and texture, but imitation crab can work in a pinch. The dip won't have the same sweet, delicate crab flavor though.
Q: Why is my dip too runny?
A: Make sure to drain the canned crab meat well before mixing. Also, letting it chill overnight helps it thicken up as the ranch seasoning absorbs moisture.
Q: How long can I keep this in the refrigerator?
A: Because it contains seafood, keep it refrigerated and consume within 2-3 days for best quality and safety.
Tips and Techniques
This dip gets better after a day in the fridge as the flavors meld together. For parties, set it out with crackers or corn chips, but don’t leave it at room temperature for more than 2 hours since it contains seafood.
Ingredient Substitutions
- white crab meat: lump crab meat or crawfish tails
- Hidden Valley Ranch envelopes: 4 tablespoons ranch seasoning mix
- sour cream: Greek yogurt
Equipment Needed
- Large mixing bowl
- Mixing spoon or spatula
- Storage container with lid
Historical Context
Cold seafood dips became popular in Louisiana as party fare, combining the abundance of Gulf seafood with convenient prepared ingredients for easy entertaining.
