This year, in keeping with the tenor of the times, I am making a recipe I got from the Internet, or, to be more exact, from the monthly email newsletter I get from the great Seattle chef Tom Douglas. It's for dip. I have been looking for a good dip recipe my entire life, and this is it -- Tom Douglas' mother's crab dip. It's not just easy and delicious, but it's loaded with crab, so it gives you the illusion that because it contains protein, it's good for you.
3 TB tomato paste
1 TB honey
3/4 cup mayonnaise
2 TB chopped chives
1 TB lemon juice
1 seeded and minced sweet red cherry pepper (from a jar of sweet cherry peppers in vinegar)
2 TB lemon zest
1 TB prepared horseradish
3/4 pound crabmeat
One chopped-up hard-boiled egg.
A dash of Tabasco
Salt and pepper and a little lemon to taste
In a large bowl mix the tomato paste with honey. Then whisk in the mayonnaise, chopped chives, lemon juice, minced sweet red cherry pepper, lemon zest, prepared horseradish and a dash of Tabasco. Then fold in the crabmeat and one chopped-up hard-boiled egg. Add salt and pepper and a little lemon to taste. Serve with really good potato chips.
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