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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Serve this stylish make-ahead dip with cracker bread, Belgium endive leaves, radishes and blanched cauliflower and broccoli florets. To blanch, immerse the vegetables in boiling salted water for 30 seconds, drain and chill in cold water. Immediately drain well. From Canadain Living 2004 Issue Ingredients:
1 (7 ounce) package frozen crabmeat, thawed |
2 tablespoons extra virgin olive oil |
1/4 cup shallot, minced (or onion) |
4 garlic cloves, minced |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon mace or 1/4 teaspoon nutmeg |
1/3 cup dry white wine or 1/3 cup white vermouth |
1 tablespoon lemon juice |
1/2 teaspoon dried tarragon, crumbled |
3/4 cup light cream cheese, cubed and softened |
1/4 cup light sour cream |
1/4 cup fresh parsley, minced |
1/4 cup fresh chives, minced |
1/4 cup roasted sweet red pepper, diced (or fresh sweet red pepper) |
Directions:
1. place crab in sieve, pick through and remove any cartiage. gently squeeze out excess moisture, and set aside.
2. in saucepan, heat oil over med-low heat, fry shallots, garlic salt, pepper and mace, without browning, until softened and fragrant, about 4 minutes.
3. add wine lemon juice and tarragon, boil over medium heat until reduced by half, about 3 minutes, and let cool.
4. 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.
5. Make Ahead:.
6. Cover and refrigerate for up to 2 days.
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