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Hopkins Fields

Chesapeake Bay Crab Dip with crispy flatbread

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.

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