I had a recipe for crab dip and I think I got it from here - but a search did no good. Anyone know of a good one? The one I had included a can of crabmeat, some mayo, maybe lemon and some spice - I forgot which....

maybe this is similar enough that you could adjust?.......

Grilled Shrimp with Citrus Aioli
Canadian Living Barbeque plus



For this cold grilled shrimp with its refreshing dipping sauce, use a variety of citrus fruit. Or use 1 ½ tsp grated lemon ring and 1 tbsp juice of either orange, lemon or lime.

12 0z raw jumbo shrimp, peeled and deveined 375g
2 tsp extra-virgin olive oil 10 ml
¼ tsp ground cumin 1 ml
Pinch each cayenne pepper and salt Pinch


Citrus Aioli:

½ cup light mayonnaise 75 mg
½ tsp each grated orange, lemon and lime rind 2 ml
1 tsp each orange, lemon and lime juice 5 ml
1 small clove garlic, minced 1
Pinch pepper pepper


Citrus Aioli: In small bowl, whisk together mayonnaise, orange, lemon and lime rinds and juices, garlic and pepper.
(Make-ahead: refrigerate in airtight container for up to 2 days.)

In bowl, combine shrimp, oil, cumin, cayenne pepper and salt. Place shrimp on greased grill over medium-high heat; close lid and grill, turning once, until shrimp are pink and opaque, 4 minutes. Transfer shrimp to plate: Refrigerate until cold. (Make-ahead: Refrigerate in air-tight container for up to 24 hours.) Skewer with toothpicks and serve with Citrus Aioli.

not sure if this is one you want for canoe tripping or for home... so here is my recipe that I use at home (if you have a cooler you could do this canoeing)...

1 package regular cream cheese (at room temperature)
1 can crab meat (picked over for shell bits)
1 tbsp Worchestershire Sauce
1 tbsp lemon juice
3 tbsp Parmesean (grated)
cocktail sauce

Blend the cream cheese until it is smooth. Stir in crab, lemon, worchestershire sauce. Put in an overproof container (I use a Ramekin or two). Sprinkle the top with parmesean and bake at 350 F for 20 to 25 minutes. Let cool and serve with crackers and cocktail sauce.

Hi Matt

Carb dip is one the most versatile appetizers around. My standard recipe includes:

mayo
crab
cheddar cheese
gr onion
seafood sauce (or ketchup & horseradish)

I've served this either hot or cold with crackers or thinly sliced baguette

Another recipe for hot crab dip is:

1 pkg cream cheese
1 c mayo
crab (use as little or as much as you want)
gr onion

carve out a pumpernickel or sourdough, (cut off the top 2" and hollow out) fill with crab dip, replace the top, cover with foil and bake in a 350 deg. oven for an hour. serve with the insides cut up and crackers... yum yum

bon appetiti!
lynda