This recipe was featured
as part of our Menu of the Week
from Gooseberry Patch cookbook,
One-Pot Meals!
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Blue Crab Salad
Kathy Unruh of Fresno, Californa shared this recipe with us. Her family enjoys it with flatbread or water crackers. Even if you don't live in an area where you can get fresh-caught crab, check your grocery's seafood counter for lump crabmeat.
6 cloves garlic, minced
2 shallots, minced
1/4 c. oil
1/2 c. sour cream
2-oz. pkg. Boursin cheese, softened
1-1/2 t. green hot pepper sauce
1/4 t. Worcestershire sauce
1 T. fresh cilantro, chopped
2 T. fresh chives, chopped
juice of 2 limes
1 t. salt
cayenne pepper to taste
1 lb. crabmeat
Sauté garlic and shallots in oil just until translucent; remove from heat. In a medium bowl, blend sour cream and Boursin cheese; stir in hot pepper sauce, Worcestershire sauce, cilantro and chives. Sprinkle in lime juice and cayenne pepper. Mix in garlic mixture and crabmeat, being careful not to break up the crabmeat too fine. Serves 6 to 8.
