Crab Meat Fines Herbes
- Total Time
- 10 minutes
- Rating
- Comments
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Ingredients
- 1pound lump crab meat
- 1¼cups mayonnaise
- 2teaspoons tomato paste
- ¼cup drained capers
- ½cup finely chopped onion
- ½cup finely chopped green onions or scallions
- ½cup finely chopped heart of celery
- Add salt to taste, if desired
- Add freshly ground pepper to taste
- 1teaspoon Worcestershire sauce
- 4drops Tabasco sauce
- 3tablespoon finely chopped chives
- ¼cup finely chopped or shredded fresh basil
Nutritional analysis per serving (6 servings)
410 calories; 38 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 22 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 14 grams protein; 874 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pick over the crab meat to remove all trace of cartilage and shell. Set aside.
- Step 2
Put the mayonnaise in a mixing bowl and add the tomato paste, capers, onion, green onions, celery, salt, pepper, Worcestershire, Tabasco, chives and basil. Blend thoroughly.
- Step 3
Add the crab meat and carefully fold it in, leaving the lumps as large as possible.
Private Notes