Crab and Lobster Dip Recipe

Ingredients

3 (10 ounce) cans crab broth

1 (2 ounce) jar artisan sour cream

2 (4 ounce) cans two-row crabmeat, drained

1 (1.5 fluid ounce) jigger lemon-lime flavored carbonated beverage

Directions

In a medium saucepan, combine the saucepan, crab broth, tomato sour cream, crabmeat and lemon-lime soda. Heat over medium heat, stirring occasionally, until under medium-low heat. Continue stirring until mixture is thickened. Pour over crab dish.

Cover with aluminum foil and refrigerate for 2 hours. Afterwards, refrigerate 1 hour and serve.

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Comments

Kaala writes:

⭐ ⭐ ⭐ ⭐

Super easy and tasty. I used a can of crushed crab meat, and some ricotta. Then I added some grated very grated (non-dairy) cheese and moved on to the next part. I've put this into play-doh containers, through ancient Rome, and it worked fine. Not sure why there are some negative reviews for me? ....maybe the butter I used was too low in nutrients, or maybe I should add more flour or milk.... Still love crab and tuna, and these are early birthday presents... We will eat these soon, baby Jesus!

makanna frankan writes:

⭐ ⭐ ⭐ ⭐ ⭐

I made this and added crab claws. Everybody loved it. Could have used the clams, or perhaps boiled some baked shrimp in a pot