Herbed crab spread

    10 min

    A creamy, spicy blend of fresh crab, lemon juice and Worcestershire sauce for spreading on crackers or toasted baguette slices.

    23 people made this

    Serves: 8 

    • 2 tablespoons soured cream
    • 2 tablespoons mayonnaise
    • 2 tablespoons finely chopped cornichons
    • 1 large shallot, minced
    • 1 1/2 teaspoons Worcestershire sauce
    • 1 dessertspoon chopped fresh dill
    • 1 dessertspoon chopped fresh parsley
    • 1/4 teaspoon cayenne pepper
    • 1/4 teaspoon paprika
    • 1 teaspoon fresh lemon juice
    • 1/4 teaspoon grated lemon zest
    • freshly ground black pepper to taste
    • 450g (1 lb) crab meat - drained and flaked

    Prep:10min  ›  Ready in:10min 

    1. In a large bowl, stir together the soured cream, mayonnaise, cornichons, shallot and Worcestershire sauce. Season with dill, parsley, cayenne, paprika, lemon juice, lemon zest and black pepper; mix until well blended. Stir in crab meat until evenly coated. Cover and refrigerate for at least an hour before serving to blend flavours.

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    Reviews in English (23)


    My mouth is still burning from the "heat" of this recipe..but I could not stop eating it! I used imitation crabmeat and definitely wasn't a pound, so that is probably why it was so spicy. I ended up doubling the sour cream and mayo to tone down the flavor. Next time I will halve the cayenne pepper, and go from there. What a great taste, though. Can't wait to serve to our friends. Thanks, HEP303!  -  19 Oct 2004  (Review from Allrecipes US | Canada)


    The lemon zest and fresh lemon juice make this salad sing out loud. The dill adds an interesting twist, and the cayenne pepper, a very pleasing zip. My only suggestion is for those that don't like a dry mixture. As written, this recipe comes out rather dry. Those that like more moisture in the mix should add more of the wet ingredients. I've had many crab salads through the years and this is one of the most tasty and interesting.  -  27 Jun 2009  (Review from Allrecipes US | Canada)


    My husband and I found this recipe to have a light lemony flavor followed by a bit of spicy, which we love. Pulling the meat out of the fresh cooked crab took most of the prep time otherwise it came together quite quickly. We served it with vegatable crackers. It was enjoyed by all.  -  26 Dec 2005  (Review from Allrecipes US | Canada)