Crab Spread or Crab Dip? Tasty Either Way
Crab Spread or Crab Dip?
What is the difference between a dip and spread? Is it only related to the action taken in the process of applying said dip or spread? If I spread a cracker with crab dip or dip a chip into crab spread does the spread become a dip or the dip become a spread? If it is the case that a crab spread should be spread with a knife, what happens if it is served with a spoon? I suppose a crab spread can be spread with a spoon. Crab rolls are a lot less complicated than crab dip or crab spread even though there really is no rolling involved. That is more of a bread issue. Escoffier or Beard never commented on such issues. As long as the recipe is good, no matter.
Crab Dip, Crab Spread, Crab Goodness!
Whether dipped or spread, crab is a wonderful ingredient from which to make a dip or spread. If you buy already cooked crab, it is even easier to make. No, cooking crab is not hard, but anything that gets to deliciousness with less cooking is ok by me.
A Creamy Crab Dip or Crab Spread
When considering a crab spread or crab dip, one can take a page from crab rolls and follow the crab roll rule – keep it simple. Anything that competes with the crab should be left out as crab does not really need much help to taste good. There is an add on rule though that I like to follow for a crab spread (or dip) and that is – make it creamy. A mixture of cream cheese and greek yogurt satisfies this add on rule. As a bonus, both have subtle flavor, but lend a bit of tartness to the dish so the crab’s sweet flavor shines even more. And yes, low fat varieties of cream cheese and yogurt work great for a crab spread.
Something Special and Overlooked – Tarragon
There are, of course, other ingredients in a good crab spread or crab dip. A little sweet onion is a lovely addition. A nice squeeze of lemon is always welcome. Lemon just does wonders for seafood. It is the tartness thing again. A dash of hot sauce is also a good addition. The slightest bit of heat plays nicely against the crab and the dairy notes in the cream cheese. But there is one ingredient that I am not sure enough people are using – tarragon!
Crab and Tarragon – A Great Flavor Pair
When crab and tarragon meet in a crab spread or dip, there is a flavor that is orchestrated so well you won’t believe it when you taste it. Crab and tarragon take your tongue to a special place. It really is one of the greatest flavor pairs to be eaten. Tarragon is one of those herbs people are missing out on, and when it comes to crab, it should not be forgotten.
The video below gives you all the details for making a great crab spread or crab dip. The recipe follows.
- 1 lb of cooked crab meat
- 1/2 of a small sweet onion
- 1/2 oz of fresh tarragon or chervil
- 1 lemon
- 1/2 lb of light cream cheese
- 4 tbsp of fat free, Greek yogurt
- hot sauce
- salt and pepper
- crackers
- Pick through the crab meat to make sure it is free of cartilage.
- Peel and finely dice the onion.
- Clean, dry and finely chop the tarragon.
- Slice the lemon in half.
- In a large bowl, mix together the cream cheese and greek yogurt. Add the onion and tarragon. Stir in the crab meat. Add a nice squeeze of lemon juice to taste. Mix well. Season to taste with a dash of hot sauce, salt and pepper. Mix well.
- Chill the spread in the refrigerator.
- Serve cold with crackers.
- A stalk of finely diced celery could also be added.
- A dash of seafood seasoning, like Old Bay, could also be used.
Keep Eating! Keep Innovating!
Do you have a good crab spread recipe? Thoughts on the difference between a dip and a spread? Let us know in the comments or on Facebook.
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