Here it is! My first dish out of Brook Dojny’s cookbook, Dishing Up Maine.
I love creamy spreads, especially those enhanced with fresh ingredients like lemon and tarragon. Serving this light appetizer with cucumbers is the perfect way to start off a delicious summer meal. The crab I found wasn’t as good as the bounty of it you would find in Maine, but check with your local seafood market for the freshest quality.
Lemon-Tarragon Crab Spread
yields 8 servings
recipe by Brooke Dojny for Dishing Up Maine
1/4 cup mayonnaise
1 package (8 oz) cream cheese, softened
1/3 cup finely chopped scallions (about 2 scallions)
1 tablespoon chopped fresh tarragon (or 1 teaspoon dried)
1 1/2 teaspoons grated lemon zest (from 1/2 medium lemon)
1/4 teaspoon cayenne pepper
1 pound fresh crabmeat, picked over to remove any shell or cartilage
2 European cucumbers
Whisk together the mayonnaise, cream cheese, scallions, tarragon, lemon zest, and cayenne pepper in a large bowl until smooth.
Add the crab and stir with a large fork until well mixed. Season with the salt to taste. (You can make this up to 6 hours ahead and refrigerate)
Score the cucumbers horizontally with a fork and slice about 1/4-inch thick. Spoon the crab mixture atop the cucumber slices, garnish with tarragon sprigs. OR place the crab mixture in a bowl and surround with cucumber slices (I added wheat crackers too) and let guests serve themselves.