CRAB SPREAD
Ingredients :
1/3 cup fresh sesame seed
1 cup flour
½ teaspoon salt
½ teaspoon shortening
¼ cup whole milk
Coarse salt to sprinkle
Crab:
1 medium size onion, finely chopped
1 garlic clove, minced
1 lb (450 g) crab meat, shells removed
8 oz (220 g) soft cream cheese, at room temperature
1/3 cup sour cream
2 teaspoons lemon juice
1 teaspoon Dijon mustard or similar
1 teaspoon Worcestershire Sauce
Salt
Pepper
Wasabi (optional)
Tabasco (optional)
Preparation:
Sift flour with baking powder into a bowl. Add shortening and blend with a pastry blender until mixture resembles a coarse meal. Add sesame seeds and milk, stirring until a soft dough is formed.
Divide dough in half and wrap remaining half in plastic film. Refrigerate. Stretch remaining half between sheets of plastic wrap to 1/8 inch (1 cm) thick and remove the top plastic sheet. Cut dough, with a sharp knife, into 1 ½ inch (4 cm) squares and place them on an ungreased cookie sheet, leaving 1 ½ inch (4 cm) between cookies.
Repeat with remaining half. Bake in preheated oven to 350°F (180°C) for 12 to 15 minutes or until slightly golden. Sprinkle coarse salt and cool on a rack. Keep in an airtight container.
Yields: approximately 50 wafers
Crab:
Combine cream cheese and sour cream in a bowl until soft. Stir in remaining ingredients except crab meat and combine. Add crab meat and combine. Refrigerate 8 hours or overnight.
Serve with Sesame Seed wafers.
Yield: 3 ½ - 4 cups
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