Friday, June 20, 2008
Crab Dip Recipe
Filed under Appetizer, Low Carb, Seafood, Wheat-free
Winter is fresh crab season here in Northern California. When our local Whole Foods gets in a shipment, we're first in line for the biggest (anything greater than 2 lbs) fresh, cooked crabs, already cleaned and broken. Dad calls it "nature's fast food". We've been known to go through a couple 2 pounders just for lunch. Note that as with all seafood, the crab's freshness is imperative. I had to take one back to WF a few weeks ago, because it just wasn't edible. My bad, I forgot to check. Although your fish monger should be checking before handing it over to you, you really do need to inspect it before paying for it and taking it home. The best way to test is to smell. If it smells too fishy, not good. What to do with leftover crab meat when your eye is hungrier than your stomach? Mix it into a fresh crab dip, refrigerate it overnight and eat it the next day. If you are no where near a place that sells good, fresh crab, you can of course use canned crab. Trader Joe's has a good product. I've also mixed this dip up with pasta for a lovely crab pasta salad. Yum!
Crab Dip Recipe
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup cooked crab meat
- 2 Tbsp minced shallots (or green onions or red onions)
- 1/2 teaspoon dried dill or 1 1/2 teaspoon fresh dill
- 1 teaspoon grated lemon peel
- 1 teaspoon lemon juice
- 1 teaspoon of white wine vinegar or 1 1/2 teaspoons of dry white wine
- 1/2 teaspoon of Worcestershire sauce
- Salt and pepper
Combine mayonnaise, sour cream, shallots, dill, lemon zest, lemon juice, white wine vinegar, and Worcestershire sauce in a bowl. Fold in the crab meat. Salt and pepper to taste. Chill for 2 hours or overnight. Serve with crackers or carrots and celery.