Deviled Crab Dip - The Local Palate
This deviled crab dip from chef Joe Kindred (of Kindred in Davidson, North Carolina) bakes lumps of crab meat in an herby, creamy concoction.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thelocalpalate.com.
Ingredients
- 1 pound cream cheese
- ½ ounce tarragon, chopped
- 1 ounce parsley, chopped
- 2 lemons, juiced and zested
- 1 tablespoon smoked paprika,Salt and pepper to taste
- ½ cup cultured cream
- 2 pounds crab meat
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