Deep South Crab Dollop

• 2 cups crabmeat, fresh lump
• 3 scallions, thinly sliced
• 12 cup mayonnaise
• 14 cup sour cream
• 14 cup green bell pepper, grated
• 2 dashes Tabasco sauce
• 12 teaspoon lemon zest, finely grated
• 1 12 teaspoons chives, fresh snipped
• 14 teaspoon ground cumin
• 18 teaspoon ground allspice
• salt
• black pepper

1. Toss the crabmeat and the scallions together in a bowl.
2. In a smaller bowl, combine the mayonnaise, sour cream, bell pepper, Tabasco, chives, lemon zest, cumin, and allspice.
3. Using a rubber spatula, gently fold the mixture into the crabmeat.
4. Season with salt and pepper, and adjust the other seasoning to taste.
5. Cover and refrigerate until ready to use, up to 24 hours.

crabmeat, scallions, mayonnaise, sour cream, green bell pepper, tabasco sauce, lemon zest, chives, ground cumin, ground allspice, salt, black pepper

Taken from www.food.com/recipe/deep-south-crab-dollop-503625 (may not work)