Yield: Yields 3-1/2 cups
Servings: 12 to 14
Splurge on fresh jumbo lump crabmeat for this tasty dip or, for a less expensive option, use pasteurized “special” crabmeat from the canned seafood aisle (Boss or Chicken of the Sea are good brands). Serve with toast points or water crackers.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This was just OK. The taste of crab was lost in the other ingredients. Good but just not worth the expense.
You can easily make crime fraiche -A cup of heavy cream, 2 tablespoons buttermilk, let it sit covered on the counter for 12 to 18 hours until thickened, will keep in the refrigerator for a week.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.