There is something to be said for that nice, decadent American recipe for crab dip -- bubbling away and full of cream cheese, but that was not what I felt like. It was too hot, and I had a supply of delicious fresh crab meat which I wanted to be the focus of the dip, rather than something ooey and gooeyi with crab mixed in.
I served this with tortilla chips, but Melba toast or toasted baguette rounds would be delicious as well.
2 cups crab meat (if fresh is not available, pasteurized will do in a pinch)
1 Tbsp finely chopped tarragon leaves
1/2 small shallot, very finely diced
1/4 - 1/2 tsp of Old Bay seasoning depending on your interest in a little "kick"
Juice of one lemon
2 Tbps of mayonnaise
Liberal amounts of freshly cracked pepper
Mix everything together and you are set.
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