Every year, our Norwegian-American friend John makes his mom’s crab dip recipe for his christmas day open house party. When I first tried it several years ago, I was floored! It was one of the best I’ve ever had. There was just something very throwback about the taste. The experience was very old-worldly, traditional, and the recipe has been with John’s family for decades.
The chunky and fleshy crab dip was so memorable, I couldn’t resist asking for the recipe! The dip is a conversation piece among his guests every year. Out of the kindness of his heart, he shared the original handwritten recipe from his mother Tordis. Here’s sharing the Linvog family recipe with you.
- 1 lb Dungeness Crabmeat cooked
- 1 cup sour cream
- 1 cup mayonnaise (or lots of)
- 1/4 cup ketchup
- 1/2 lemon juice
- 2 tbsp dill finely chopped
- 1 med onion diced
- 1 tsp sugar optional
- salt to taste
- pepper to taste
- 1 sprig dill for garnish
- Mix all the ingredients in a large bowl, and serve with crackers or as a sandwich filling.