Ingredients
1 cup or one 7½-ounce (200g) can crab meat
1 cup mayonnaise
½ cup dairy sour cream
1 teaspoon lemon juice
3 teaspoons dry sherry
Salt and freshly ground pepper to taste

Directions

1. Drain, rinse, and pick over crab meat to remove shell and cartilage.
2. Combine all ingredients, blending well.
3. Refrigerate until ready to serve.

Tips, Notes, and Variations

Serve before dinner with chips and crackers.
For color and variety, mixed nuts and colorful vegetables can be laid out.

From Wikibooks, the open-content textbooks collection http://en.wikibooks.org/wiki/Cookbook:Crab_Dip

Ingredients

1 medium-large eggplant, any variety, 1 to 1½ pounds
2 tablespoons raw tahini
Juice of 1 lime
1 clove garlic, crushed
3 tablespoons olive oil
½ tsp salt
Paprika or cayenne pepper, as a garnish

Directions:

1. Roast the eggplant. This can be done in a variety of ways, but the flesh should be fully cooked and the skin should be burned and falling off easily. An effective method is to prick the eggplant and place it a few inches under a broiler, turning it as the exposed skin blackens, about every 3-4 minutes. Place a pan underneath to catch the juices, and discard them.
2. Scrape off the eggplant skin. It’s all right if you miss a few burned bits.
3. Finely chop or blend the eggplant flesh with the rest of the ingredients. The consistency should be smooth. Reserve a bit of the olive oil, and drizzle that over the top. Sprinkle with some paprika or cayenne.(I use lemon instead of lime juice.)

This article is licensed under the GNU Free Documentation License. It uses material from Wikibooks  “Baba Ganoush“.

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