Recipe
- 1 pound backfin crabmeat
- 12 ounces cream cheese, softened
- ½ cup light cream
- 4 teaspoons fresh lime juice
- 3 tablespoons Worcestershire sauce
- 1 teaspoon pressed garlic
- ¼ teaspoon Tabasco sauce
- 4 teaspoons finely chopped fresh parsley
- ½ teaspoon freshly ground white pepper
- paprika
Remove any shell or cartilage from crabmeat. In medium, blend cream cheese together. Add lime juice, Worcestershire, garlic, Tabasco, parsley and white pepper. Mix thoroughly. Gently fold in crabmeat. Chill thoroughly. Place in serving bowl and sprinkle with paprika. Serve with assorted vegetables or crackers.
Contributed by Joyce Taylor From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas
DID YOU KNOW?
The blue coloration in blue crabs is actually from proteins called crustacyanins. The pigment is deactivated when heat is applied as in cooking, and the animal turns red.
Erika Young, Coastal and Marine Education Specialist
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