Know what’s on your plate
Crab dip
Calories & nutrition facts
commercial
Nutrition facts
Per 100 g% DV- Calories 268 kcal —
- Protein 8.4 g 17%
- Carbohydrate 6.7 g 2%
- Fat 23 g 30%
- Saturated fat 13 g 64%
- Fibre 0.6 g 2%
- Sugars 6.6 g —
Similar foods
- Salmon dipcommercial228 kcal / 100 g
- Sour cream based dipcommercial232 kcal / 100 g
- Cream cheese based dipflavoured, commercial257 kcal / 100 g
- Olive dipcommercial407 kcal / 100 g
- Eggplant dipcommercial158 kcal / 100 g
- Beetroot dipcommercial249 kcal / 100 g
- Crab stir-frycommercial116 kcal / 100 g
- Taramosalata dipcommercial506 kcal / 100 g
Questions about Crab dip
What do you serve with crab dip?
Put it out with oatcakes, crackers or toasted sourdough, or use it as a topping for a jacket potato. Cucumber and celery sticks make a crisp contrast to the creamy dip.
How do you make a simple crab dip?
Mix drained cooked crab meat with soft cream cheese, a squeeze of lemon, chopped chives and black pepper. Fold gently so the crab stays in flakes, then chill before serving.
Should you use white or brown crab meat in a dip?
White meat gives you distinct, sweet flakes; brown meat has a deeper, richer flavour. Use white for a delicate dip, or mix the two for a fuller taste.
How should you store crab dip?
Keep it covered in the fridge at 5°C or below. Use homemade dip within 2 days, and follow the use-by date and after-opening instructions on a bought dip, in line with Food Standards Agency advice.
What can you use instead of crab in a dip?
Use cooked prawns for a similarly sweet seafood flavour, or flaked cooked salmon for a richer, softer dip. Drain the seafood well before mixing so the dip does not turn watery.
Which has more protein, crab dip or salmon dip?
Salmon dip has 9 g of protein per 100 g, compared with 8.4 g in crab dip.
Source: ausnut F003532 · per 100 g · carbohydrate per EU label, fibre excluded
