new england crab dip
PREP TIME 5 mins
1lb (450g) white crabmeat,
cooked or canned (drained)
4 tbsp thick Greek yogurt
2 tbsp good-quality mayonnaise
1 tbsp finely chopped dill
1 tbsp finely chopped chives
finely grated zest of 1⁄2 lemon
1⁄4 tsp cayenne pepper
salt and freshly ground
crackers or homemade baguette
bruschetta, to serve
1 If using crabmeat from a cooked crab, extract the white meat, as shown in the technique below. Place the crabmeat in a bowl and mash it finely with the back of a fork to break up any large pieces.
2 Whisk together the yogurt and mayonnaise until well combined, then fold it into the crabmeat.
3 Add the dill, chives, lemon zest, and cayenne pepper and mix well. Season to taste. Serve with crackers or homemade baguette bruschetta.
EXTRACTING MEAT FROM A COOKED CRAB
2 Cut the body into quarters and pick out the white meat with a fork. Using a nut cracker, break the shell of the claws and the legs across their narrowest part, and extract the white meat.
3 Using a spoon, scoop out the white meat from the shell. Remove and reserve the brown meat for another time and discard any pieces of shell or membrane from the crabmeat.