Myron's Crab Cocktail

Name: Myron's Crab Cocktail
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 2 Tbsps snipped chives; 454 grams back-fin crabmeat, picked over; 340 grams cream cheese, softened; 1 slice Cucumber crackers or toasts, for serving; 59 milliliters drained prepared horseradish; 237 milliliters ketchup; 1 Tbsp fresh lemon juice; 454 grams lump crabmeat, picked over; 2 Tbsps sour cream; 1 Dash Tabasco; 1 teaspoon Worcestershire sauce

Myron's Crab Cocktail might be just the hor d'oeuvre you are searching for. One portion of this dish contains around 64g of protein, 43g of fat, and It is a good option if you're following a gluten free and pescatarian diet.

Instructions

In a small bowl, combine the ketchup with the horseradish, Worcestershire sauce, Tabasco and lemon juice. Set the cocktail sauce aside at room temperature.

Ingredients you will need

Worcestershire Sauce

Cocktail Sauce

Horseradish

Lemon Juice

Ketchup

Hot Sauce

Equipment you will use

Bowl

In a large bowl, combine the back-fin crabmeat with the cream cheese, sour cream and 1 tablespoon of the chives.

Ingredients you will need

Cream Cheese

Sour Cream

Crabmeat

Chives

Equipment you will use

Bowl

Spread a 1/2-inch-thick layer of the crab mixture across a large platter and top with the cocktail sauce. Scatter the lump crabmeat on top and garnish with the remaining 1 tablespoon of chives. Refrigerate the crab cocktail until slightly chilled.

Ingredients you will need

Spread

Lump Crabmeat

Cocktail

Chives

Crab

Serve with cucumber slices, crackers or toasts.

Ingredients you will need

Crackers

Cucumber

Equipment

Bowl

Ingredients

Servings:

2Tbsps

snipped chives 454grams

back-fin crabmeat, picked over 340grams

cream cheese, softened 1slice

Cucumber crackers or toasts, for serving 59milliliters

drained prepared horseradish 237milliliters

ketchup 1Tbsp

fresh lemon juice 454grams

lump crabmeat, picked over 2Tbsps

sour cream 1Dash

Tabasco 1teaspoon

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Trentadue La Storia Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.