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Category: Dips - Cold
Prep Time: Cook Time: Total Time:
3 tbsp tomato paste
1 tbsp honey
3/4 cup mayonnaise
2 tbsp thinly sliced chives
1 tbsp fresh lemon juice
1 tbsp seeded and minced sweet red cherry peppers (from a jar of vinegar packed sweet cherry peppers)
2 tsp grated lemon zest
1 tsp prepared horseradish
1/4 tsp Tabasco sauce
1 hard-boiled egg, finely chopped
3/4 lb fresh Dungeness crab meat, picked over for bits of shell and cartilage with claw meat and large pieces of crab left whole
1/2 lemon
Kosher salt and freshly ground black pepper
Chips, crackers, or pita wedges for dipping
In a large bowl, whisk the tomato paste and the honey together until smooth. Whisk in the mayonnaise, chives, lemon juice, cherry peppers, lemon zest, horseradish and Tabasco.
Using a rubber spatula, gently fold in the egg. (You can make the dressing a day ahead and store it, covered with plastic wrap, in the refrigerator. When you're ready to serve, mix the dressing with the crabmeat.) Add the crabmeat to the bowl and toss it with the dressing. Season to taste with salt and pepper and a squeeze of lemon.
To serve, set a bowl of crab dip on a large platter and surround it with chips, crackers, or pita wedges for dipping. Serves 8
CRAB DIP
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Category: Dips - Cold
Prep Time: Cook Time: Total Time:
3 tbsp tomato paste
1 tbsp honey
3/4 cup mayonnaise
2 tbsp thinly sliced chives
1 tbsp fresh lemon juice
1 tbsp seeded and minced sweet red cherry peppers (from a jar of vinegar packed sweet cherry peppers)
2 tsp grated lemon zest
1 tsp prepared horseradish
1/4 tsp Tabasco sauce
1 hard-boiled egg, finely chopped
3/4 lb fresh Dungeness crab meat, picked over for bits of shell and cartilage with claw meat and large pieces of crab left whole
1/2 lemon
Kosher salt and freshly ground black pepper
Chips, crackers, or pita wedges for dipping
In a large bowl, whisk the tomato paste and the honey together until smooth. Whisk in the mayonnaise, chives, lemon juice, cherry peppers, lemon zest, horseradish and Tabasco.
Using a rubber spatula, gently fold in the egg. (You can make the dressing a day ahead and store it, covered with plastic wrap, in the refrigerator. When you're ready to serve, mix the dressing with the crabmeat.) Add the crabmeat to the bowl and toss it with the dressing. Season to taste with salt and pepper and a squeeze of lemon.
To serve, set a bowl of crab dip on a large platter and surround it with chips, crackers, or pita wedges for dipping. Serves 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.