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Lowcountry Crab Dip

November 7, 2009


3 – 8 ounce packages cream cheese
½ cup mayonnaise
2 teaspoons Dijon mustard
2 teaspoons confectioners’ sugar
¼ cup Sauterne wine
2 teaspoons onion juice
1 teaspoon Lawry’s Seasoned Salt
3 – 8 ounce containers crab meat with shells picked (you can substitute imitation crab meat, if desired)


Using a pot or broiler, melt the cream cheese into a soft mixture. Slowly add the remaining ingredients, stirring constantly. Gently add the crabmeat and stir until heated through.

Can be chilled and served cold or kept warm by serving in a chafing dish.

Present with a variety of crackers or toasted flat bread.

From Carolina Shortcut Chef, ©2009

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