Chilled Crab Dip with Crème Fraîche + Herbs

Chilled Crab Dip with Crème Fraîche + Herbs

This Chilled Crab Dip with Crème Fraîche and herbs is light, elegant, and just a little fancy. There is no mayo and no cream cheese in this easy, no-cook recipe. It comes together in minutes and can be served with crackers, crostini, or crudités for an appetizer or over lettuce for a light lunch. This dish is especially perfect for Mother's Day, but would be great for Easter or any spring or summertime occasion.

Ingredients

  • 8 ounces cooked lump crab meat
  • 4 ounces creme fraiche
  • zest and juice of 1 lemon
  • 1 tablespoon dijon mustard
  • 1 tablespoon whole grain mustard
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh tarragon
  • 1/4 teaspoon ground white pepper
  • 1/8 - 1/4 teaspoon kosher salt
    to taste depending on how salty the crab meat is

Directions

  1. 1

    Mix all ingredients in a bowl being careful not to mush up the crab meat too much. Transfer to pretty serving bowl and serve with crackers, crostini, and/or veggies of choice. See blog post for more serving ideas and variations.

Chilled Crab Dip with Crème Fraîche + Herbs

Chilled Crab Dip with Crème Fraîche + Herbs

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