Crab Dip with Sherry
We grew up crabbing for blue crabs along the Gulf Coast. When we had a washtub full it was time for a low country boil. The basket of hot boiled crabs was dumped on the newspaper-covered picnic table, and we went to work cracking the claws with little wooden hammers and crushing the crab shells to get at the delicate back fin lump crabmeat. Of course, there was plenty of drawn butter with basil for dipping.
One of the great ways to use the delicate back fin lump crabmeat is in our traditional sherry crab dip. This straightforward recipe delivers a rich and addictive hors d’oeuvre for any occasion.
As with any recipe the best ingredients make a better dish. So, fresh from the bay crab is best, but excellent back fin lump crabmeat is available in most groceries these days. Be sure and use a nice sherry such as Sheffield Cellars Very Dry Sherry. No so-called cooking sherry allowed! If you want a top shelf sherry, check out the Wine Enthusiast’s sherry review.
- 1/2 cup mayonnaise
- 1/4 cup extra dry sherry
- 1/2 tsp. finely ground black pepper
- 1/2 tsp. salt
- 3-4 scallions sliced fine, both white and green
- 16 oz fresh back fin lump crabmeat
- Garnish with paprika
- Serve chilled
- In medium bowl, whisk together the mayonnaise and sherry
- Fold in the crab meat, followed by the scallions
- Transfer to serving platter and garnish with paprika