Crab Dip
This cold crab dip takes twenty minutes and needs no cooking at all. A spoonful of dry sherry and a little lemon juice cut through the richness of the mayonnaise and sour cream, so the sweet crab stays the main flavor. The most important step is picking over the meat for shell. Make it ahead, chill it, and set it out with crackers before dinner.
Instructions
Drain the crab meat and rinse it under cold water. Pick through it with your fingers and discard any bits of shell or cartilage, which are easy to miss and unpleasant to bite into.
Put the crab in a bowl with the mayonnaise, sour cream, lemon juice and dry sherry. Season with salt and freshly-ground pepper, then stir until the mixture is evenly blended.
Taste and adjust the salt and pepper if needed. Cover the bowl and refrigerate until you are ready to serve.
Serve the dip cold with chips and crackers. Mixed nuts and colorful raw vegetables can be set out alongside for variety.
Make it personal.
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