Makes 2 cups
While researching the regional cooking of the south I came across several versions of the beloved crab dip. My version is a slightly lighter version in that it doesn’t have a cream cheese base, though still quite rich and certainly full of calories. A southern style wine made in New England meets southern crab dip. Love at 1st bite.
½ cup good mayonnaise (home made or Hellman’s)
½ cup sour cream
2 Tbsp. finely minced chives
1 Tbsp. finely minced shallot
1 Tbsp. finely minced tarragon leaves
1 Tbsp. finely minced chervil leaves
Zest of half a lemon
2 Tbsp. freshly squeezed lemon juice
¼ tsp. white pepper
Sea salt and freshly ground black pepper
8 ounces jumbo lump crabmeat, picked over for cartilage
Combine all ingredients except for the crabmeat in a bowl and mix well. Gently fold in the crabmeat. Check for seasoning. Cover with plastic wrap and refrigerate until ready to serve. Serve with very thin flatbread crisps and a glass of peach wine.