Crabmeat Dip
Source of Recipe
From "Wine Bites" by Barbara Scott-Goodman
Recipe Introduction
"This recipe is an old favorite from my family and is loosely based on a preparation for Crab Louis. It couldn't be more easy or delicious. Serve with crackers and fresh celery sticks. Chardonnay and Sauvignon Blanc always taste great with seafood; I think they especially complement the sweet and fresh ocean flavors of crabmeat."
List of Ingredients
� � cup mayonnaise, homemade or good-quality commercial
� 2 Tbsp bottled chili sauce
� 1 Tbsp finely chopped red onion
� 1 Tbsp chopped fresh flat-leaf parsley
� 1 tsp fresh lemon juice
� Hot-pepper sauce
� � pound fresh lump crabmeat, picked over for cartilage and shell fragments
� 1 or 2 Tbsp heavy (whipping) cream
� Kosher salt and freshly ground black pepper
� Crackers for serving
Recipe
In a bowl, stir together the mayonnaise, chili sauce, onion, parsley, lemon juice, and a dash of hot-pepper sauce until well blended.
Add the crabmeat and 1 tablespoon cream and mix very gently. Be careful not to break up the crab too much. If the mixture seems too thin, gently stir in the remaining 1 tablespoon cream. Season with salt and black pepper.
Refrigerate the dip until well chilled, at least 2 hours and up to 4 hours.
Serve with the crackers and more hot sauce.
Serves 6 to 8
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