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Yield: 8 servings
2 tbsp sour cream
2 tbsp mayonnaise
1 large shallot, minced
1 1/2 tsp Worcestershire sauce
3/4 tsp dried dill weed
1/2 tsp chopped fresh parsley
1/4 tsp cayenne pepper
1/4 tsp paprika
1/4 tsp fresh lemon juice
1/4 tsp grated lemon zest
1/2 cup mango, peeled and cubed
1/2 cup chopped seedless cucumber
1 pound crabmeat, drained, flaked and cartilage removed
In a large bowl, stir together the sour cream, mayonnaise, shallot and Worcestershire sauce. Season with dill, parsley, cayenne, paprika, lemon juice, lemon zest and black pepper; mix until well blended. Stir in mango, cucumber and crabmeat until evenly coated.
Cover and refrigerate for at least an hour before serving to blend flavours.