Monday, September 22, 2008


Tyler Florence is one of my faves on the Food Network channel. But this recipe was a big disappointment. The vinegar in the mayo overpowers the delicate, sweet flavor of the crabmeat.
However, people differ in their tastes. The Crab Guy gave this a thumbs down, way down, but the recipe got mostly rave reviews on the Food Network's website. You'll have to judge for yourself. IMHO, with crabmeat, less is more -- meaning the less you add to crabs, the more the flavor of the crabmeat comes through.

Tyler Florence's Crab Dip, adapted
Rating: 1 out of 10
1/2 cup Neufchatel cheese
1/4 cup mayo (Smart Balance mayo)
1-1/2 tsp. Dijon mustard
1-1/2 tsp. lemon juice
1-1/2 tsp. extra virgin olive oil
Sea salt to taste (1/8 tsp.)
Pepper to taste (pinch)
1 Tbsp. chopped chives or green onions
1 cup lump crabmeat, picked over for cartilage and shells

In a food processor add the cream cheese, mayo, and Dijon and blend until smooth. Add lemon juice and oil and season with salt and pepper. Process until well combined, scraping down the sides with a rubber spatula as you go. Dump the mixture into a large mixing bowl and fold in the chopped chives and crabmeat. Adjust seasoning with salt and pepper; cover and refrigerate.

(Or you can combine the ingredients by hand. If the cheese is soft, it mixes easily.)

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