SERVES 4
This dish is a favorite at CRU. The inspiration for it comes from a very unlikely place: the Midwest. I was at my grandmother’s seventy-fifth birthday celebration in north-central Wisconsin and someone had brought a crab dip to the party. It was simply cream cheese spread on a plate topped with cocktail sauce and canned crabmeat. I couldn’t tear myself away from it and have never forgotten tasting it for the first time. I’ve tried to elevate the recipe a bit with the crème fraîche and super high-quality lump crabmeat, but those classic flavors are all still there.
INGREDIENTS
1 pound jumbo lump crabmeat
1 tablespoon finely chopped fresh chives
1 teaspoon olive oil
¼ cup Horseradish Crème Fraîche
¼ cup Classic Cocktail Sauce
Flake sea salt
1 lemon, cut into 4 wedges
In a medium bowl, gently toss the crab with the chives and oil. Place 1 tablespoon Horseradish Crème Fraîche in the bottom of each of four small bowls or rocks glasses. Top each with 1 tablespoon Classic Cocktail Sauce, then divide the crab among the bowls. Top with a pinch of flake sea salt and serve each with a wedge of lemon.