Crab Meat Fines Herbes

• 1 pound lump crab meat
• 1 1/4 cups mayonnaise
• 2 teaspoons tomato paste
• 1/4 cup drained capers
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped green onions or scallions
• 1/2 cup finely chopped heart of celery
• Add salt to taste, if desired
• Add freshly ground pepper to taste
• 1 teaspoon Worcestershire sauce
• 4 drops Tabasco sauce
• 3 tablespoon finely chopped chives
• 1/4 cup finely chopped or shredded fresh basil

1. Pick over the crab meat to remove all trace of cartilage and shell.
2. Set aside.
3. Put the mayonnaise in a mixing bowl and add the tomato paste, capers, onion, green onions, celery, salt, pepper, Worcestershire, Tabasco, chives and basil.
4. Blend thoroughly.
5. Add the crab meat and carefully fold it in, leaving the lumps as large as possible.

crab meat, mayonnaise, tomato paste, capers, onion, green onions, heart of celery, salt, freshly ground pepper, worcestershire sauce, tabasco sauce, chives, fresh basil

Taken from cooking.nytimes.com/recipes/2471 (may not work)