Directions:
- Place crab in sieve, pick through and remove any cartiage. gently squeeze out excess moisture, and set aside.
- In saucepan, heat oil over med-low heat, fry shallots, garlic salt, pepper and mace, without browning, until softened and fragrant, about 4 minutes.
- Add wine lemon juice and tarragon, boil over medium heat until reduced by half, about 3 minutes, and let cool.
- In a bowl and using a fork, blend cream cheese with sour cream, add shallot mixture, crabmeat, parsley, chives and red pepper, mixing well. scrape into serving dish.
- Make Ahead:.
- Cover and refrigerate for up to 2 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 277.6 Kcal (1162 kJ) | ||
| Calories from fat | 217.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.12g | 37% | |
|---|---|---|---|
| Cholesterol | 52.88mg | 18% | |
| Sodium | 446.92mg | 19% | |
| Potassium | 201.21mg | 4% | |
| Total Carbs | 7.47g | 2% | |
| Sugars | 2.99g | 12% | |
| Dietary Fiber | 0.77g | 3% | |
| Protein | 5.32g | 11% | |
| Vitamin C | 24.6mg | 41% | |
| Iron | 4.2mg | 23% | |
| Calcium | 84.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 211.64 Kcal (886 kJ) | ||
| Calories from fat | 165.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.39g | 37% | |
|---|---|---|---|
| Cholesterol | 40.32mg | 18% | |
| Sodium | 340.74mg | 19% | |
| Potassium | 153.4mg | 4% | |
| Total Carbs | 5.7g | 2% | |
| Sugars | 2.28g | 12% | |
| Dietary Fiber | 0.59g | 3% | |
| Protein | 4.06g | 11% | |
| Vitamin C | 18.8mg | 41% | |
| Iron | 3.2mg | 23% | |
| Calcium | 64.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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