Herbed Crab Dip

Name: Herbed Crab Dip
Ingredients: 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)

15 ingredients

8 steps

Ingredients

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)

Directions

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.