Creamy Rice and Crab Dip Appetizer
Creamy Rice and Crab Dip made with canned crab meat, mayo, cream cheese, lemon zest and juice, green onion, spices and tender cooked organic rice.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- ½ cup Mahatma Organic White Rice uncooked
- 1 tablespoon butter
- Salt to taste
- 1 pound canned wild-caught crab meat drained
- 4 ounces cream cheese room temp
- ⅛ cup organic mayo
- 2 green onions sliced
- 3 tablespoons lemon juice (1 large lemon)
- Zest of one lemon
- ½ tablespoon Greek seasoning
- ½ teaspoon cumin
- Black pepper to taste
Cook rice according to packing directions, adding butter and salt to pan. Do not overcook, slightly tender is preferred. Remove from heat and set aside.
In a large bowl, stir together remaining ingredients until well combined. Gently fold in cooled rice if serving cold. Serve with crackers, bread, veggies, or in seaweed wraps.
To serve warm: Bake crab mixture in oven-safe dish at 375° F. for 20 minutes, or until warm. Fold in rice and serve.
Calories: 156kcal | Carbohydrates: 6g | Protein: 11g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 43mg | Sodium: 553mg | Potassium: 160mg | Fiber: 0g | Sugar: 0g | Vitamin A: 295IU | Vitamin C: 6.7mg | Calcium: 57mg | Iron: 1.2mg