The flavor of fresh crabmeat is so fabulous all on its own that my goal in developing a crab dip was to use a minimum of ingredients. I wanted to highlight the crab flavor and texture, not mask it. Though I keep a jar of sambal oelek—an Indonesian hot chile pepper paste—in my refrigerator at all times, I thought it might be too obscure an ingredient to use in this recipe. When I went shopping to see where I could buy sambal oelek, my Asian market was out of stock, but my local supermarket had it right on the shelf in the Asian section—yours probably will, too.
YIELD
Makes about 2 cups
INGREDIENTS:
1 pound fresh crabmeat picked over for shells, well drained
2 tablespoons mayonnaise
2 teaspoons fresh cilantro minced
2 teaspoons fresh chives minced
1/2 teaspoon lemon zest
1/2 teaspoon sambal oelek
INSTRUCTIONS:
Place the crabmeat in a medium bowl and use your fingers to flake the crabmeat. Using a rubber spatula, gently stir in the mayonnaise, cilantro, chives, lemon zest, and sambal oelek. Taste and adjust the seasoning, adding a bit more sambal oelek if you want a spicier dip. Transfer to a serving bowl. Cover and refrigerate for at least 1 hour to allow the flavors to meld. Serve slightly chilled.
Dippables: Crostini; Pita Chips; Bagel Chips; Wonton Crisps; Potato Chips; Taro Root Chips
Dip Do-Ahead: This dip is best when made within 4 hours of serving, but it can be prepared up to 1 day in advance. Cover and refrigerate. Remove from the refrigerator 20 minutes before serving. Serve chilled, but not refrigerator cold.