Another awesome recipe from my awesome sister-in-law, Amy. It is week 2 of dungeness crab season and I returned to Newman’s to pick up 2 crabs for this delicious recipe. Instead of shelling them by myself, I recruited Matt to help me after work on Friday. He is a champion crab sheller (see exhibit below). Last week, I shelled 3 crabs by myself and my hands about froze. I digress.
It is really one of the best dishes you can bring to a holiday party – it’s delicious, it’s easy, and you can make it ahead of time. A bonus is that the recipe consists of almost all local ingredients, with the exception of the coconut milk, mayo, and curry powder. We served it at our annual holiday cookie decorating party. I assure you that if you show up with this at a holiday party, you will be asked for the recipe and invited back.
You can see the large pieces of crab in the finished dip – make sure you don’t break them up too much when you mix everything together. They are such a treat sitting atop your melba toast.
