Crab Dip

Delicious crab dip with lump crab meat, sour cream, mayonnaise, shallots, dill, lemon zest, white wine vinegar, and Worcestershire sauce.
Ingredients

Main Course
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup cooked crab meat
  • 2 Tbsp minced shallots (or green onions or red onions)
  • 1/2 teaspoon dried dill or 1 1/2 teaspoon fresh dill
  • 1 teaspoon grated lemon peel
  • 1 teaspoon lemon juice
  • 1 teaspoon of white wine vinegar or 1 1/2 teaspoons of dry white wine
  • 1/2 teaspoon of Worcestershire sauce
  • Salt and pepper

Sauce
  • 1/2 cup olive oil
  • 1 1/2 cups chopped onion (1 large onion)
  • 1 cup chopped bell pepper (1 large bell pepper)
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1 28-ounce can tomatoes
  • Broth from the mollusks
  • 2 cups red wine
  • 2 cups tomato juice
  • 2 cups fish or shellfish stock
  • An herb bouquet of bay leaf, parsley, and basil wrapped in a layer of cheesecloth and secured with kitchen string
  • Salt and pepper to taste
  • 1/2 cup minced parsley for garnish
Directions
  • Combine mayonnaise, sour cream, shallots, dill, lemon zest, lemon juice, white wine vinegar, and Worcestershire sauce in a bowl. Fold in the crab meat. Salt and pepper to taste. Chill for 2 hours or overnight. Serve with crackers or carrots and celery.

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