The Mardi Gras-inspired Crab Creole Dip offers exciting nibbling any time of the year, in hot weather or cold. Crisps strips of green and red pepper make colorful dippers.
Change up the dip by substituting 1 7-ounce can Tuna for the crab to create Tuna Creole Dip. Or use 3/4 cup chopped shrimp for a Shrimp Creole Dip. The recipe makes 2-3 cups, but you can stretch it by adding 1 cup additional sour cream.
Apertifs, Card 23, This card contains two drinks and one recipes. Copyright 1977 by Random House, Inc. All rights reserved. Printed in the USA
1 teaspoon Pernod
1 jigger chilled red Dubonnet
1 jigger dry white vermouth
Rinse 4-ounce stemmed wine glass with Pernod and shake out excess Pernod. Pour chilled Dubonnet into wine glass; float vermouth on top of Dubonnet. To float vermouth on Dubonnet, pour vermouth slowly and steadily over back of teaspoon with tip of spoon held against inside of glass. For an Antoine’s Extra-Special, increase Pernod to 1 ounce. After rinsing, do not pour out. Continue with instructions in original recipe.
Crab Creole Dip
- 3/4 cup crabmeat
- 2 tablespoons onion minced
- 3 tablespoons pimiento minced
- 1 tablespoon lemon juice
- 2 tablespoons tomato paste
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground celery seed
- 1 cup dairy sour cream
- 1 jalapeno pepper
Carefully sort through crabmeat to remove cartilege (canned, frozen, or fresh crabmeat may be used.)
Combine in mixing bowl with onion, pimiento, lemon juice, tomato paste, cayenne, and celery seed.
Gently fold in sour cream. Transfer to serving bowl and place jalapeno pepper in center. Serve with pepper strip dippers.