Herbed Crab Dip
Herbed Crab Dip
Photography by Matthew Kimura
This recipe makes 2 cups servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL): about | - |
| cal | 30 |
| pro | 2 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 1 g |
| fibre | 0 g |
| chol | 6 mg |
| sodium | 120 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 1 |
| vit A | 2 |
| vit C | 5 |
| folate | 1 |
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.
Ingredients
- 1 pkg (7 oz/200 g) frozen crabmeat, thawed
- 2 tbsp extra-virgin olive oil
- 1/4 cup minced shallots or onions
- 4 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp mace or nutmeg
- 1/3 cup dry white wine or dry white vermouth
- 1 tbsp lemon juice
- 1/2 tsp crumbled dried tarragon
- 3/4 cup light cream cheese, cubed and softened
- 1/4 cup light sour cream
- 1/4 cup minced fresh parsley
- 1/4 cup minced fresh chives
- 1/4 cup diced fresh sweet red peppers or roasted red peppers
Preparation
Place crab in sieve; pick through and remove any cartilage. Gently squeeze out excess moisture; set aside.
In saucepan, heat oil over medium-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. Let cool.
In bowl and using 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.)
Additional information :
Variation
Herbed Smoked Salmon Dip: Omit salt. Use 8 oz (250 g) smoked salmon, finely chopped, instead of crabmeat.
Source : Canadian Living Magazine: January 2004
- Keywords : Condiments/sauces; Crab; New Year's; Cream cheese; Red pepper; White wine;
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