1 cup cooked crabmeat or one 6-ounce can crabmeat, drained, flaked, and cartilage removed
30 miniature phyllo dough shells (two, 2.1-ounce packages)
1/2 cup mayonnaise or salad dressing
1/2 cup dairy sour cream
2 tablespoons finely chopped red onion or green onion
1 tablespoon chopped fresh dill or 1 teaspoon dried dill
1 teaspoon finely shredded lemon peel or lime peel
1 teaspoon lemon juice or lime juice
Several dashes bottled hot pepper sauce
Dash cayenne pepper (optional)
Salt and black pepper
Finely chopped red or green onion (optional)
*Assorted crackers and/or vegetable dippers (if you do not plan to use phyllo tartlet shells)
1. In a small bowl stir together crab, mayonnaise, sour cream, the 2 tablespoons onion, the 1 tablespoon dill, the 1 teaspoon lemon peel, lemon juice, hot pepper sauce, and, if desired, cayenne pepper. Season to taste with salt and black pepper.
2. Spoon into phyllo shells and serve. You can also transfer dip to a serving dish if you do not wish to use the phyllo shells. Cover and chill for 2 to 24 hours and serve with crackers. If desired, garnish wtih finely chopped red or green onion. Serve with crackers or vegetable dippers. Makes about 1-1/3 cups (10 servings).
Recipe shared from: http://www.bhg.com/recipe/appetizers-snacks/crab-dip/