Have I ever mentioned that I love seafood? I do. I LOVE seafood! Born in the coastal town of Georgetown, SC, I spent many a childhood summers between Charleston and Myrtle Beach. Fried shrimp, crab boils, hush puppies and catfish are my idea of home cookin'.
I can vividly remember my great Aunt Leenie, who at the time was a spring chicken in her 70s, tying raw pieces of steak to a small wood plank in my hand. We then proceeded to wade out into Atlantic Ocean to catch crabs - only knowing you've caught one when there's a slight tug on the strings or your toes become prey to crab claws. Have you ever seen people cast wooden crates off the peer to catch crabs? Amateurs. Leave it to the crazy Carolina women to lure crabs in with raw meet at their feet. They're the best.
The inspiration begind this appetizer comes from the Lee Brothers' recipe for "A New Crab Dip". Forget warm crab dips that tend to be overloaded with cream and cheese. When it's seventy degrees and sunny outside, the last thing I want to eat is a hot and heavy dip. This one is served cold and ushers in Spring with flavors from fresh tarragon and lime juice. I added paprika and Old Bay seasoning to kick the flavor up a notch, and it was just the right combination of spices to do the trick. Per the Lee Brother's suggestion, you could even serve this dip as tea sandwiches instead.
Having never bought crab before from a food market, I was somewhat stunned at how expensive it is! We're talking $12 for a small 8 oz container full. Granted, it's the premium picked crab meat. If I was incorporating the crab in a sauce or pasta, I wouldn't worry. But because the meat is featured as a dip, I say you splurge. It makes a difference.
Both Lykke Li and this crab dip recipe are new finds for me this week. My latest favorite beat, "Dance Dance Dance" comes from this Sweedish native. It's the perfect tune to start my weekend off right. I'd also recommend you listen to "Tonight", "Little Bit" and "Possibility".
Have a great weekend!
Cold Crab Dip:
8 oz picked crab meat (about 1/2 a pint)
3 tbsp high-quality store-bought mayonnaise such as Dukes or Hellmans (Dukes is my all time favorite!)
2 tbsp lime juice
3 tbsp finely diced red onion
1/2 tsp minced terragon
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
Paprika and Old Bay seasoning to taste
In a small bowl, mix all ingredients together until thoroughly blended. Season to taste with salt, pepper, paprika and Old Bay seasoning. Cover tightly with plastic wrap. Store in refrigerator, not more than 24 hours.