Herbed Crab Dip

  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)

Another recipe

Switch theme