CRAB & BELL PEPPER DIP / SALAD

This bright, crunchy and delicious Crab Dip can be made on a budget!  I’ve almost always used the crab flavoured pollock pieces found in the seafood section of almost any grocery store, however if you are feeling extravagant, fresh crab chunks are obviously first choice.  Paired with the crunch of fresh jalapenos, red and green bell peppers and celery, this dip is best served cold with crackers (we love original flavoured Breton crackers) or used as a sandwich filling in a soft croissant. Mmm…

The dip is ready in 10 minutes and is a annual family favourite appetizer for Christmas and/or New Years Eve. 

INGREDIENTS

* 8 oz crab chunks (crab flavoured pollock or fresh crab)

* 1 jalapeno, seeded and finely chopped (optional)

* 1/2 red bell pepper, finely diced

* 1/2 green bell pepper, finely diced

* 1 celery stick, finely diced

* 6 ounces cream cheese, room temp

* 2 tbsp chopped fresh parsley, (or 2 tsp dried parsley)

* salt & pepper, to taste

* 1 - 2 tsp lemon juice (more or less to taste preference)

* 1/2 - 1 tsp sugar (again, more or less to taste preference)

* Splash of tabasco or a pinch of cayenne

DIRECTIONS

* Chop crab meat. Finely dice peppers, celery, and jalapenos.  Chop parsley if using fresh.

* In a bowl combine combine cream cheese, peppers, parsley, crab & celery.  Season with salt, pepper, lemon juice, sugar and tabasco or cayenne to taste preference.  Blend thoroughly.

* Chill until ready to serve.