This wonderful dip is pictured here: http://buttoni.wordpress.com/2010/0...eston-crab-dip/ Once you try this recipe, you'll find yourself fixing it for every social occasion. Easy but elegant flavor!

Galveston Crab Dip
If you have access to fresh crab meat, this recipe is a must try! This dip is often served at parties on Galveston Island. I find it to truly be the very best dip I’ve ever had, bar none!! And it’s ever so Atkins friendly! This also makes a great stuffing for stuffed mushrooms, but be sure you increase the crab if you use it that way. For Induction you should leave out the wine. Those on Owl can have as is and might like to serve it with these crackers: http://buttoni.wordpress.com/2010/0...esame-crackers/ or if on OWL grains rung, perhaps these: http://buttoni.wordpress.com/2011/0...y-onion-wafers/

INGREDIENTS:

2 8oz. pkgs. cream cheese
2 c. picked/cleaned crab meat
1/2 clove minced garlic
2 T. white wine
2 drops liquid Splenda or 1/4 tsp. granular
Pinch salt
1/8 tsp. cayenne pepper (or to taste)
1/4 c. mayonnaise (absolutely do not substitute salad dressing or this is not going to be a very good dip!)

DIRECTIONS: Soften cream cheese over water in double boiler. Add all other ingredients and stir to blend. Heat and stir a couple minutes and dip onto your serving dish. Serve warm or at room temperature (I often use a chafing dish) with your favorite low-carb crackers. For those folks in your group not on low-carb, this is best served with Club Crackers, as the buttery, slightly sweet quality of the club crackers goes so well with this.

NUTRITIONAL INFO:

Entire recipe is 2512 calories, 218g fat, 13.5g carbs, 0g fiber, 13.5g net carbs, 133g protein and 2690 mg sodium. It’s so hard to judge how much dip one individual will eat at a social gathering, so I provide the total recipe info for YOU to determine. If one assumes 8 servings, the information below is valid. You may find it serves 10 people or more. The original recipe is for double this amount and I found it would last all evening with a crowd of say 10-12 people. But I can never judge how far a dip will go at social gatherings. Depends on whether you have a couple people that pig out on it or everyone just has a few tastes.

1/8th batch contains:

314 calories
27.25 g fat
1.69 g carbs, 0 g fiber, 1.69 g NET CARBS
16.63 g protein
336 mg sodium

Thanks, all the ingredients in there are flavors that I love!

Looks like I'm going to have to pick up some crab this weekend...

You ladies are gonna LOVE this stuff! I was just talking to my husband about it and came up with yet another way to use this with eggplant. If it comes out, I'll post that recipe, too!

Have you used canned crab? It's the only one I have right now. I have everything else and a bunch of mushrooms to use up.

If you want an honest answer, this will be awful with canned crab. I've never liked the taste of canned crab meat in any recipe. I'd either use the crab they sell in the small carton at a Walmart or grocery store (Blue Star brand is quite good), or wait until you can obtain fresh crab meat at a seafood market.

Thanks. I'll do something else with the mushrooms for tonight and keep this recipe in mind when I do groceries later in the week.

It sounds great.

I love Geisha brand canned crab but must admit I don't eat seafood so I wouldn't know the difference. I make a crab dip based off the crab rangoon wontons, minus the wontons. (Haven't run it through anything to get the final numbers)

2 8 oz packages cream cheese
2 cans Geisha crab meat drained
1 can sliced water chestnuts, drained and chopped
1/2 cup salsa drained
dried red jalapeno to taste
salt and pepper
1 T. lemon juice
1 clove garlic minced
1/2 cup black olives minced
3 green onions chopped, the green part only

Mix all together in the food processor and add the crab it's mixed. Chill 4 hours and serve with celery sticks and other veggies. I've used it rolled up in low carb tortillas and sliced.

Mmm. that one sounds good, too!