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Creamy Crab Dip

Photo: Hector Manuel Sanchez, Prop Styling: Mary Clayton Carl; Food Styling: Katelyn Hardwick


Serves 6


  • 12 ounces fresh lump crabmeat, drained and picked clean of shells
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/3 cup chopped scallions
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon Old Bay seasoning
  • Fresh chives
  • Celery sticks

How to Make It

  1. Stir together crabmeat, sour cream, mayonnaise, scallions, lemon juice, parsley, and Old Bay seasoning. Top with fresh chives. Serve with celery sticks.

    Louisiana Hot Crab Dip

    Photo: Ryan Moriarty; Styling: Emma Crist