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.
- Portion size 500 servings
- Credits : Canadian Living Magazine: January 2004
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.)
Nutritional facts <b>Per 1 tbsp (15 mL):</b> about
- Sodium 120 mg
- Protein 2 g
- Calories 30.0
- Total fat 2 g
- Cholesterol 6 mg
- Saturated fat 1 g
- Total carbohydrate 1 g
- Iron 1.0
- Folate 1.0
- Calcium 1.0
- Vitamin A 2.0
- Vitamin C 5.0