Blue Crab Cilantro Salad With Lime Sour Cream (Dj/Br) Recipe

• 1 ounce Canola oil
• 3 x Cloves garlic, chopped
• 1 x Shallots, chopped
• 1/2 c. Lowfat sour cream
• 2 ounce Boursin cheese
• 1 lb Lump crab, cleaned
• 1 tsp Green tabasco
• 3 x Dashesworcestershire sauce
• 2 tsp Cilantro, minced
• 1 Tbsp. Chives, minced
• 2 x Limes, juiced
• 2 tsp Salt
• 1 tsp Cayenne pepper

1. In a medium saute/fry pan, saute/fry garlic and shallots in canola oil till translucent/soft.
2. Remove from heat and cold.
3. In a medium size bowl, whip together lowfat sour cream and boursin cheese.
4. When mix becomes smooth, season with tabasco, worcestershire, cilantro and chives.
5. Finish with lime juice, salt, and cayenne pepper.
6. Fold in crabmeat, garlic and shallots, being careful not to break up the crab meat too fine.
7. Place crab salad in cracker c. and garnish with fresh cilantro.

canola oil, garlic, shallots, sour cream, cheese, lump crab, dashesworcestershire sauce, cilantro, chives, salt, cayenne pepper

Taken from cookeatshare.com/recipes/blue-crab-cilantro-salad-with-lime-sour-cream-dj-br-87532 (may not work)