SERVES 6 TO 8
One of our favorite hors-d’oeuvres at our Maine summer house is a simple but delicious crab dip, which we serve with Wheat Things Big crackers. It’s also delicious on a bed of greens as a salad, or stuffed into buns as crab rolls.
1 pound high-quality fresh or pasteurized crabmeat (such as Maine or Chesapeake Bay)
1 medium shallot, finely diced
2 tablespoons mayonnaise
Juice of ½ lemon, plus lemon wedges for garnish
2 teaspoons freshly ground black pepper
2 tablespoons chopped fresh dill
Wheat Thins Big or other sturdy crackers
In a mixing bowl, stir together the first 4 ingredients until thoroughly combined. Top with freshly ground pepper, cover, and refrigerate for 3 to 4 hours.
Transfer to a serving bowl and garnish with paprika, fresh dill, and lemon wedges. Serve with Wheat Thins.