You can serve Crab Supreme directly from the slow cooker as a dip. Or you can use it as a warm sandwich filling by slathering it on slices of French bread. Serve the sandwiches along with a tossed greens and cucumber salad or coleslaw mix dressed with Lemon Dill Dressing (recipe below).
INGREDIENTS | YIELDS 8 cups
- 1 quart (full-fat) mayonnaise
- 2 cups (full-fat) sour cream
- ¼ cup dry sherry or chicken broth
- 3 tablespoons fresh lemon juice
- ¼ cup fresh Italian parsley, minced
- 2 pounds fresh crabmeat
- Salt and freshly ground white pepper, to taste
- Hot sauce, to taste
Add the mayonnaise, sour cream, sherry or broth, and lemon juice to the slow cooker. Whisk to mix. Cover and cook on low for 2 hours.
Stir in the parsley. Pick over the crabmeat to remove any shells and cartilage, and then stir it into the mayonnaise mixture in the slow cooker.
Cover and cook on low for 30 minutes or until the crab is heated through. Taste for seasoning and add salt, white pepper, and hot sauce if desired.
Lemon Dill Dressing
To make 1½ cups of dressing, in a bowl whisk together 1 cup mayonnaise, ¼ cup buttermilk, 2 tablespoons chopped fresh dill, 1 tablespoon minced fresh Italian parsley, 1 tablespoon grated lemon zest, 2 teaspoons fresh lemon juice, 1 small minced clove of garlic, and salt and freshly ground pepper to taste. Cover bowl and refrigerate until chilled. (The dressing will thicken as it chills.)