Crab Dip -- Quad-Cities Online Recipe Book
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Crab Dip

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1 package (8 ounces) cream cheese, softened
8 to 10 ounces imitation crab, chopped
2 teaspoons lemon juice
3 tablespoons prepared cocktail sauce
1/4 to 1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup finely chopped celery


Place all ingredients in 2-quart bowl; blend thoroughly. Refrigerate at least 2 hours before serving. Serve with snack crackers or cocktail rye. Variation: Add 8 ounces of sour cream. Makes excellent veggie dip.

Ellie Davis
Rock Island

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