Herbed Crab Dip
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.
Servings: 2 cups (500 mL)
Ingredients:
Photography by Yvonne Duivenvoorden
| 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% |
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1 pkg (7 oz/200 g) frozen crabmeat, thawed
2 tbsp (25 mL) extra-virgin olive oil
1/4 cup (50 mL) minced shallots or onion
4 cloves garlic, minced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1/4 tsp (1 mL) mace or nutmeg
1/3 cup (75 mL) dry white wine or dry white vermouth
1 tbsp (15 mL) lemon juice
1/2 tsp (2 mL) crumbled dried tarragon
3/4 cup (175 mL) light cream cheese, cubed and softened
1/4 cup (50 mL) light sour cream
1/4 cup (50 mL) each minced fresh parsley and chives
1/4 cup (50 mL) diced roasted or fresh sweet red pepper
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
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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
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