Comments on: Crab Meat with Dill Mayonnaise a la Marketman

By: Marketman

Marketman — Wed, 13 Dec 2006 21:59:40 +0000

Millet, yes, alimasag is easier to work with for extracting meat. Nikka, the sour cream addition sounds healthier… Jean, roast beef recipe coming up in the next few days… Maria Clara, not sure what that cheese addition might be. Maybe a sharp cheddar or queso de bola? However, tradtionally, some cuisines don’t mix cheese and seafood. But then again, a tuna casserole has both… Sasha, if you make the cocktail sauce, a spritz of lemon juice also helps brighten the flavors, as a reader suggested in the previous post. For lobster or crayfish you might try a simple sauce of clarified butter by itself or clarified butter and lemon juice with chopped herbs such as Italian parsely… corrrine, I like your half and half suggestion, it sounds a bit healthier but with the richness of the mayo… I wonder if in practice it might not be unlike a food equivalent of being half pregnant?! :)

By: corrrine

corrrine — Wed, 13 Dec 2006 16:05:44 +0000

It can also be good to combine mayo and sour cream…say half-half? I LOVE dill! Will surely make crab dip this weekend. Hope I catch the full moon!

By: sasha

sasha — Tue, 12 Dec 2006 13:52:26 +0000

Hi MM that’s perfect!! My folks are serving up seafood for Christmas along with other culinary delights and I was trying to think of the perfect sauce or condiment to go with the prawns and you’ve come up with a great one. Think I might try this oldie but goodie. Meantime, got any suggestions as to what’s best to serve with lobster or crayfish? Much appreciated. Cheers!

By: Maria Clara

Maria Clara — Tue, 12 Dec 2006 05:42:57 +0000

It is a well-planned dinner. Everything is coordinated. Your appetizers are the king of the sea – crabs and shrimps. I had a crab dip similar to yours at a bridal shower last month. I can taste cheese in the background like parmesan cheese or similar aged cheese. It was very good. Who would stand behind that crab dip? Everyone wants to get their hands on it. It is good until the last bite and finger licking too!

By: Jean

Jean — Tue, 12 Dec 2006 04:22:53 +0000

I agree MM. This one is special for a festive meal. I will do the same for my Christmas party. Btw, do you have a recipe of a roast beef? Many thanks again.

By: nikka

nikka — Tue, 12 Dec 2006 03:13:02 +0000

a friend of mine used to make this for her parties too, but instead of mayo, she used sour cream. delicious!

By: millet

millet — Tue, 12 Dec 2006 02:53:42 +0000

yes, i find that blue crabs, or alimasag, are more manageable if you want lump crab meat – the shells are softer, the meat comes out in larger chunks it is easier to extract, and very often, it is sweeter.