This delightful appetizer recipe was provided to me by Peggy's friend, Lynda. I can vouch for the fact that it is excellent. In a few instances I had to replace the "to taste" directions with specific amounts based on my own experience making the crab dip. You do want to make this one and serve it with some mild crackers ... You don't want to use highly spiced crackers as they would overpower the delicate and delicious flavor of the crab. Enjoy!
8 oz. of cream cheese
½ cup of mayonnaise
1 tbsp. of Dijon mustard
1½ tsp. of lemon juice
1 tbsp. of extra-virgin olive oil
1 tsp. of Sea Salt
1 tsp. of freshly ground black or white pepper
2 tsp. of Hot sauce (Lynda uses Sriracha) or to taste
1/4th cup of diced fresh chives
1½ cups of lump crabmeat (about 12 oz.), drained and, if necessary, cleaned by removing any pieces of shell
Combine the cream cheese, mayonnaise, and Dijon mustard in a food processor (or small electric mixer bowl) and blend/mix until smooth.
Add the lemon juice, olive oil, and hot sauce.
Season with the salt and pepper.
Process until well combined, scraping down the sides of the food processor (or mixer bowl) with a rubber spatula as necessary.
Put the mixture into a one quart bowl and fold in the chopped chives and crabmeat.
Adjust the seasoning with salt, pepper, and hot sauce, if necessary, then cover and refrigerate the crab dip.
Serve with mildly flavored crackers like white (corn) tortilla chips or Keebler® Club Crackers or plain seeded crackers.