Author Notes
This recipe is always a cool and refreshing start to a summer weekend supper. Especially after a hot and sweaty day working in the garden. —Molly Ward
Ingredients
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1/2 cup
sour cream or plain yogurt
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2 tablespoons
mayonnaise
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1
lime, juiced
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1/2
each: sweet red pepper, sweet green pepper, and sweet yellow or orange pepper, confetti diced
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1
small jalapeno or other spicy chili pepper, confetti diced
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1 pound
Maryland blue crab meat, backfin or regular
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Green hot sauce (we use El Yucateco Green Habanero)
Directions
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Line 4 small ramekins with plastic wrap.
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Combine sour cream, mayonnaise, and lime juice. Blend in the diced peppers
Gently blend in crab meat, taking care not to break up lumps if backfin
Add 1-2 drops green sauce, adjusting taste as desired. Blend gently again.
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Fill each ramekin with crab meat mixture, pressing into the corners and flattening on top.
Refrigerate several hours until rather firm.
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Turn each ramekin out over small serving plates. Tap gently to loosen the formed crabmeat. Gently remove plastic wrap, so crabmeat comes out in a neat little mound. Place 2 flatbread crackers and a slice of lime on each plate. Serve with chilled white wine or ice cold beer.
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