187 - Crab Collard Dip


187 - Crab Collard Dip

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Crab Collard Dip

2 cup cooked collard greens

olive oil


16 ounces picked blue crab, ideally fresh (pasteurized canned can substitute)

1 cup mayo

1 cup greek yogurt

1 cup softened cream cheese

1.5 cup shredded mozzarella

1.5 cup shaved parmesan

1tsp crushed red pepper

zest and juice of 1 lemon

Finely shred or julienne young collard greens.  Sautee in olive oil and 1 tab of butter until softened but still bright green.  Chop.  You will need 2 cups cooked.  Mix all ingredients, place in pyrex or casserole dish.  Top with more cheese, panko breadcrumbs and hers as you like.  Bake at 350 degrees until golden and bubbly.  Enjoy with crackers, tortilla chips, baguette, etc.