Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, easy crab salad/dip. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
In a large bowl, stir together the crabmeat, celery, onion, parsley, mustard, mayonnaise, pepper, and garlic powder. Season to taste with seasoned salt, fold in black olives if using. Taste before serving and adjust seasonings to taste. Toss crab, celery, salt, and pepper together in a medium-sized bowl.
Easy Crab Salad/Dip is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Easy Crab Salad/Dip is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook easy crab salad/dip using 3 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Easy Crab Salad/Dip:
- Prepare 1 1/2 lb immitation crab meat
- Prepare 12 oz Marie's Creamy Ranch Dressing
- Prepare 1/3 cup chopped green onions
Heat the dip, and then fill bread. Gently mix flaked imitation crab, celery, ranch dressing, mayonnaise, sugar, and parsley in a salad bowl until thoroughly combined. Blend together the cream cheese, sour cream, lemon juice, and seasoning in a blender or food processor, until smooth. Fold in the crab meat and chives using a spatula. (Do this gently and don't over-mix.
Instructions to make Easy Crab Salad/Dip:
- Flake crab meat into a bowl.
- Combine remaining ingredients.
- Keep leftovers refrigerated.
Blend together the cream cheese, sour cream, lemon juice, and seasoning in a blender or food processor, until smooth. Fold in the crab meat and chives using a spatula. (Do this gently and don't over-mix. You want some lumps of crab throughout.) In a medium bowl, use an electric mixer to blend together cream cheese, mayonnaise, mustard, onion, garlic powder, and seasoned salt. Fold in parsley and crab meat. Cover and refrigerate until ready to serve.
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