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Friday, June 24, 2016

new england crab dip

How to make new england crab dip recipe - Adding Greek yogurt to the mayonnaise gives a light, fresh taste to this dip, enhanced here with lemon and herbs.


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
black pepper
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.


new england crab dip recipe
1 Twist off the claws and legs and set them aside. Twist off the tail flap and discard. Break and separate the body from the shell. Discard the gills and stomach sac.

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.
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