FRIDAY FISH: Cheesy Crab Spread

This spread – which could easily become a dip by adding more liquid (sour cream/lemon juice to taste) – is quickly adapted to suit your tastes or available ingredients. Soft butter, mayonnaise, and sour cream are often interchangeable in any spread. Greek yogurt could be used for any of those, too, but is especially useful in place of sour cream. Garlic makes a perky addition with or instead of the shallot. Any grateable cheese can stand in for the Cheddar. Think Pepper Jack, Gouda, Swiss, Smoked Mozzarella, and so on. If you’ve no Boursin or Rondelé cheese on hand, toss in some cream cheese and a few extra herbs and spices. Herby or plain goat cheese works, too. (Do add some garlic, though.) Fresh herbs are wondrous, but if they aren’t yet up in your garden, use dried or fill in with spices. I like making at least part of this in the food processor, but an electric mixer, or a strong hand with a wooden spoon will also do the trick. Make a day ahead for the best flavor.

makes about 2 cups spread (8 servings)

Ingredients

5.2- ounce package Boursin Gournay or Rondelé Cheese (Garlic and Fine Herbs or Garlic and Herbs)
½ cup (2-ounces) grated extra-sharp Cheddar cheese
2 tablespoons EACH mayonnaise and sour cream--or can use 4 tablespoons of just one
Zest of one lemon
1 tablespoon fresh lemon juice
Kosher salt and fresh ground pepper
1 teaspoon dried dill
1 tablespoon each fresh parsley and chives, minced – plus extra for garnish
1 small shallot, minced (can sub red onion)
4 shakes hot sauce – or to taste
1 cup (8-ounces) crab meat, drained, flaked, and cartilage removed --squeezed dry with paper towels if using canned crab meat and patted dry if using fresh crab or a container of lump crab
1 tablespoon minced red bell pepper-garnish
Seeded tortilla chips, crackers, and/or fresh vegetables for serving

Instructions

In a food processor, with an electric mixer, or by hand, pulse or mix the cheeses, mayonnaise, sour cream, zest and juice of lemon, ½ teaspoon each kosher salt and fresh ground pepper, herbs, shallot, and hot sauce. Stir in the crab meat by hand until thoroughly combined. Taste and adjust seasonings. Place in a tightly sealed storage container and chill overnight in the refrigerator. Taste and adjust seasonings, adding a little more mayonnaise or sour cream if the spread is too thick. Garnish with reserved parsley, chives, and chopped red bell pepper. Serve with seeded tortilla chips, crackers, and/or fresh vegetables. Store leftovers in the fridge promptly after eating and use with two days. Do not freeze.