Cool cucumber crab dip from Deep Run Roots: Stories and Recipes from My Corner of the South (page 251) by Vivian Howard

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bernalgirl on December 04, 2025

    Like a crab tzatziki, this was absolutely delicious with fresh Dungeness crab. Next time I’d cut the cucumbers into quarters or thin strips to make the dip more manageable.

  • foodgloriousfood on January 21, 2023

    Had to add extra hot sauce, horseradish, scallion and mint for flavor otherwise it was a bit bland.

  • SheilaS on March 27, 2017

    This dip is cool as a cucumber and nicely highlights the flavor of the crab. It has enough crab that it could easily be stuffed into an avocado or tomato and called crab salad. It calls for 1 lb of crabmeat, which is a lot so I scaled down the recipe with no problems.

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