LOWCOUNTRY CRAB SPREAD (from Charleston, about 4 cups)

6 small scallions, finely chopped

1 garlic clove, minced

1 pound jumbo lump crabmeat, picked over carefully for any bits of shell and cartilage

8 ounces cream cheese, softened

1/3 cup sour cream

1 tablespoon drained bottled horseradish

2 teaspoons fresh lemon juice, or to taste

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce, or to taste

½ teaspoon salt

¼ teaspoon cayenne

Benne (sesame) seed pita toasts or other (preferably sesame) crackers to accompany

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1. In a bowl stir together the cream cheese and sour cream until smooth and stir in all ingredients except crab until combined well. Stir in crab until just combined.  Chill crab spread, covered, at least 8 hours and up to 1 day to develop the flavor before serving accompanied by benne seed toasts or other crackers.

 

from Gourmet Magazine, January, 1999