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How to Make Gluten-Free Crabmeat Dip

If you and your friends are going to munch, get out those gluten-free crackers and munch on something good! This crab dip is just a bit different than most, but it’s oh-so-tasty.

Preparation time: 10 minutes

Refrigeration time: 2 hours

Cooking time: None

Yield: 2 cups

4.5-ounce can crabmeat, drained and flaked

1 hard-boiled egg, shelled and minced

1/4 cup mayonnaise

1/4 cup sour cream

1 teaspoon lemon juice

1/2 teaspoon dry mustard

1/4 teaspoon dried dill

1 green onion, minced

1/4 teaspoon Worcestershire sauce

1/2 teaspoon dried parsley flakes

1/4 teaspoon salt

1/8 teaspoon pepper

  1. In a medium bowl, stir together all the ingredients, mixing well to blend thoroughly.

  2. Cover and chill the dip for at least 2 hours to let the flavors to blend.

Per serving: Calories: 88; Total fat: 7g; Saturated fat: 2g; Cholesterol: 59mg; Sodium: 284mg; Carbohydrates: 3g; Fiber: 0g; Sugar: 1g; Protein: 4g.

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