| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dujour09, New |
1 |
servings |
INGREDIENTS
| 1 |
oz |
Canola oil |
| 3 |
|
Cloves garlic; minced |
| 1 |
|
Shallots; minced |
| 1/2 |
c |
Sour cream |
| 2 |
oz |
Boursin cheese |
| 1 |
lb |
Lump crab; cleaned |
| 1 |
ts |
Green tabasco |
| 3 |
|
Dashesworcestershire sauce |
| 2 |
ts |
Cilantro; chopped |
| 1 |
tb |
Chives; chopped |
| 2 |
|
Limes; juiced |
| 2 |
ts |
Salt |
| 1 |
ts |
Cayenne pepper |
INSTRUCTIONS
In a medium saute pan, saute garlic and shallots in canola oil until
translucent. Remove from heat and cool. In a medium size bowl, whip
together sour cream and boursin cheese. When mixture becomes smooth,
season with tabasco, worcestershire, cilantro and chives. Finish with
lime juice, salt, and cayenne pepper. Mix in crabmeat, garlic and
shallots, being careful not to break up the crab meat too fine. Place
crab salad in cracker cups and garnish with fresh cilantro.
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