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.
Course Appetizer
Cuisine American
Keyword crab and mayo recipe, crab dip appetizer, creamy crab dip
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 8
Calories 156kcal
Author Plating Pixels
Ingredients
½cupMahatma Organic White Riceuncooked
1tablespoonbutter
Saltto taste
1poundcanned wild-caught crab meatdrained
4ouncescream cheeseroom temp
⅛cuporganic mayo
2green onionssliced
3tablespoonslemon juice(1 large lemon)
Zest of one lemon
½tablespoonGreek seasoning
½teaspooncumin
Black pepperto taste
Instructions
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.