Herbed Crab Dip

• 1 (7 ounce) package frozen crabmeat, thawed
• 2 tablespoons extra virgin olive oil
• 14 cup shallot, minced (or onion)
• 4 garlic cloves, minced
• 12 teaspoon salt
• 14 teaspoon pepper
• 14 teaspoon mace or 14 teaspoon nutmeg
• 13 cup dry white wine or 13 cup white vermouth
• 1 tablespoon lemon juice
• 12 teaspoon dried tarragon, crumbled
• 34 cup light cream cheese, cubed and softened
• 14 cup light sour cream
• 14 cup fresh parsley, minced
• 14 cup fresh chives, minced
• 14 cup roasted sweet red pepper, diced (or fresh sweet red pepper)

1. place crab in sieve, pick through and remove any cartiage.
2. gently squeeze out excess moisture, and set aside.
3. in saucepan, heat oil over med-low heat, fry shallots, garlic salt, pepper and mace, without browning, until softened and fragrant, about 4 minutes.
4. add wine lemon juice and tarragon, boil over medium heat until reduced by half, about 3 minutes, and let cool.
5. in a bowl and using a fork, blend cream cheese with sour cream, add shallot mixture, crabmeat, parsley, chives and red pepper, mixing well.
6. scrape into serving dish.
7. Make Ahead:.
8. Cover and refrigerate for up to 2 days.

frozen crabmeat, extra virgin olive oil, shallot, garlic, salt, pepper, mace, white wine, lemon juice, tarragon, light cream cheese, light sour cream, fresh parsley, fresh chives, sweet red pepper

Taken from www.food.com/recipe/herbed-crab-dip-386231 (may not work)