Friday, August 23, 2013

Crab Dip

1.5 lbs tomatoes
1/2 cup old bay
1/4 cup cider vinegar
1/2 large shallot
2.5 lb sour cream
3 lb cream cheese at room temperature (makes it easier to blend)
1 lb lump crab meat
1 lb claw crab meat

Place the tomatoes, old bay, vinegar, and shallot in the blender and puree. Add the cream cheese and sour cream and puree again. Put in a bowl. Add the crab meat, making sure you don't break the lumps up too much (you pay more for larger lumps so why break them up?)
Serve at room temperature or chilled with chips, pretzels, fresh bread, or veggies, and friends (if you feel like sharing).
Courtesy of Chef Sean McNeice of Henretty's Market 

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