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Divine Crab Spread

Source of Recipe

From "Southern Appetizers" by Denise Gee


Recipe Introduction

"I know, I know, jumbo lump crab is practically sold by the carat, but if you really want to pamper your guests, treat them to this when you can. This go-to favorite was adapted from the winning recipe of the 1971 National Hard Crab Famous Horserace in Crisfield, Maryland. Here it's served delightfully cold, but it can also be served warm in a chafing dish. Offer it with toasted crostini, buttery crackers, celery ribs, sliced raw summer squash, or in pre-baked tartlet shells. Make sure the crab meat is kept very cold in the refrigerator by nestling the container in ice."

List of Ingredients

• 8 ounces whipped cream cheese
• ¼ cup heavy cream or half-and-half
• ¼ cup freshly squeezed lemon juice, ½ to 1 teaspoon lemon zest, plus thinly sliced lemon wedges for garnish
• 2 Tbsp chopped fresh chives, plus whole chives for garnish
• 1 to 2 Tbsp mayonnaise
• 1 tsp Worcestershire sauce
• ¼ to ½ tsp salt
• â…› tsp hot sauce
• 1 pound jumbo lump crab meat, picked over for shells


Recipe

In a medium bowl, combine the cream cheese, cream, lemon juice, lemon zest, chives, mayonnaise, Worcestershire, salt, and hot sauce and stir until smooth.

Gently add the crab meat, using a rubber spatula to fold it into the cream cheese mixture until just combined.

Refrigerate the dip for at least 2 hours, or up to 1 day. To preserve the freshest flavor, keep the dip in a well-sealed container surrounded by ice in a larger container. Serve it very cold, garnished with lemon wedges and whole chives.

Serves 6; makes about 3 cups.


Note:
A large abalone shell makes a beautiful, sea-worthy serving vessel for this. Line the base with just enough plastic wrap to keep the dip from escaping through the shell's small holes but also to be hidden under the dip.