With Mardi Gras next week, this week I'm sharing a couple of recipes for the big day.
1 pound fresh Louisiana lump crabmeat
1 lemon
2 garlic cloves
1 1/2 cups sour cream
1/2 cup mayonnaise
4 green onion tops
1/2 cup packed fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
8-ounces cream cheese, softened
1 large shallots, minced
1 cup packed fresh baby spinach
2 ripe tomatoes, chopped
Carefully pick pver crab, removing bits of shells. Place in a mixing bowl.
Grate lemon, reserving 1 teaspoon grated rind. Squeeze juice; strain to remove seeds. Combine juice and garlic in a blender; pulseuntil garlic is finely chopped. Add sour cream and mayonnaise; pulse three or four times until blended. Add green onion tops and basil, salt and pepper, pulse five or six times or until blended, stopping to scrape down sides with a spatula. Pour mixture over picked crab. Add cream cheese and reserved one teaspoon grated lemon rind, mix well.
Remove any long stems from spinach, finely chop and add to dip mixture. Quarter each tomato; cut away and discard the core and seeds. Chop tomato meat, add to dip mixture and mix well. Taste; adjust seasoning. Place in a one-quart container, cover tightly with a lid or plastic wrap and chillat least two hours or up to five days. Serve with crackers, fresh sliced bread and your favorite crudites.
Enjoy!!!
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!
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