Rachael's Deviled Chicken and/or Crab – Rachael Ray

Ingredients

• 1 pound pulled rotisserie chicken meat or 1 pound lump crab meat per recipe
• 2 small ribs celery or 1 large rib with leafy tops, coarsely chopped
• ½ onion, white, coarsely chopped
• 1 large clove garlic, crushed
• 1 red finger pepper, seeded, stemmed and coarsely chopped
• 8-10 sprigs thyme, stripped (about 2 tablespoons)
• A small handful of parsley leaves (about 2 tablespoons)
• 2 tablespoons Dijon or yellow mustard
• About 2 tablespoons hot sauce (Rach’s go-to is Frank’s)
• 2 round tablespoons Wickle’s pickle relish
• 1 tablespoon Worcestershire sauce
• Juice of 1 lemon (for crab only)
• Salt and pepper, to taste
• Finely chopped scallions, to garnish chicken, or toasted chopped slivered almonds and chives, to garnish crab
• Toast points or squares (crusts trimmed), thick-cut store-bought potato chips, red pepper and celery sticks, and bias-cut seedless cucumber slices, for serving