Featured in the May 2015 edition of 'In the Loop' Magazine
Ingredients:
- 1 - 5 ounce can Chopped water chestnuts (Drained)
- 1 - 8 ounce container Premium crab claw
- 3 dozen Medium size shrimp, cleaned, cooked and cooled
- ⅛ cup Crѐme fraîche or sour cream
- ½ cup Softened cream cheese
- ¼ cup Chopped green onions (Reserve extra for garnish)
- 1 tablespoon Chopped fresh parsley
- 1 teaspoon Fresh squeezed lemon juice (Keep extra wedges for garnish)
- 1 ½ teaspoons Worcestershire sauce
- 2 dashes Tabasco sauce, to taste
- 1 teaspoon Prepared mustard
- 2 teaspoon Old Bay seasoning salt
- Fresh ground black pepper, to taste
Directions:
- Mix all ingredients together, adding crab meat in last.
- Place mixture into serving bowl.
- Garnish with extra green onions and lemon wedges.
- Chill before serving.
- Serve with your favorite artisan crackers or crostini.
Wine Recommendation: Chenin Blanc from Heller Estate Organic Vineyards, located in Carmel Valley, California. Visit Heller Estate’s official website by clicking here.