Recipe
- 1 pound backfin crab meat
- 8 ounces cream cheese, softened
- ½ cup half-and-half
- ½ teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 tablespoon Worcestershire sauce
- 1 garlic clove, pressed
- ¼ teaspoon Tabasco sauce
- 1 teaspoon chopped fresh thyme
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1 bunch parsley
- 1 (8 ¼ ounces) bag blue corn tortilla chips
- 1 small pumpkin
Remove any shell or cartilage from crabmeat. In medium bowl, blend cream cheese and milk together. Add lemon juice, zest, Worcestershire, garlic, Tabasco, thyme, salt and pepper. Mix gently. Fold in crabmeat. Cover and chill thoroughly.
Wash, rinse and dry pumpkin. Sketch out eyes and round mouth on pumpkin. Using a paring knife, carve out face. Go through the mouth to scoop out the seeds. Wipe off pumpkin with a clean cloth. Place on serving board. Add parsley around bottom of pumpkin. Add scoops of dip so it is flowing from the mouth. Place blue corn chips around the dip and serve.
Contributed by Vanda Lewis
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