![]() I like the ones made by Dandy’s and Marco Polo. ![]() I also love serving this dip with shrimp chips, the airy, light fried chips you can find at many East Asian grocery stores. But I love the fresh punch the herbs give the spicy, rich dip. I mix a heap of herbs into the dip and then pile more on top. You could also add (or swap in) mint or basil if you’d like. I finish this dip with a lot of herbs, a mixture of cilantro and scallions. ![]() And it shreds into bits that are truly dippable. It’s more flavorful (yet also less expensive). But claw meat is the dark meat of the crab world. Lump crab is delicate and sweet and comes in big chunky bits. Here’s another important tip: Crab recipes so often call for lump crab meat, which is fine, I’m not knocking it. You’ll cook this mixture in a skillet to reduce the liquid and concentrate it further, then stir the hot mixture into cream cheese, mayonnaise, and crab claw meat.
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