Serves 4 as an appetizer
2 pints picked crab, preferably blue crab or snow
3 tablespoons Dijon mustard
1 tablespoon sambal
4 tablespoons mayo
Juice of 1 lime
3 tablespoons chopped chives
Kosher salt and freshly ground black pepper to taste
Chinese sizzling shrimp crackers (or salt crackers)
Canola oil for frying
In a bowl, combine crab, Dijon, sambal, mayo, lime juice and chopped chives. Check flavor and season. Store in fridge. Meanwhile, prepare a shallow fryer: in a wok or high-sided pan, heat 2 inches oil until hot. Place crackers in hot oil — crackers will expand in a matter of seconds. Remove crackers to paper towel-lined plate. Ideally serve hot crackers with cold dip…yummy.
2004 Steele Catfish Vineyard Clear Lake Zinfandel
Deep brown sugar flavor with blackberry and raspberry that mellow out the mineral tannins. Good depth of flavor with a long finish. Pairs well with lamb and other deeply flavored meats. Drink this with the Steak Hoagie and enjoy!
2003 Potel Aviron Morgon Cote Du Py
Concentrated, with lots of cherries, and powerful fruit from the granite soil of Côte du Py. Silky tannins make this wine very smooth. Best served slightly chilled to bring out its flavor. Even though this is a red, it is very light and smooth and pairs nicely with the Spicy Crab Dip.
>>This recipe appears in Episode #509.