Lemon-Tarragon Crab Spread

Here it is! My first dish out of Brook Dojny's cookbook, Dishing Up Maine.

I love creamy spreads, especially those enhanced with fresh ingredients like lemon and tarragon. Serving this light appetizer with cucumbers is the perfect way to start off a delicious summer meal. The crab I found wasn't as good as the bounty of it you would find in Maine, but check with your local seafood market for the freshest quality.

Lemon-Tarragon Crab Spread

yields 8 servings

recipe by Brooke Dojny for Dishing Up Maine

1/4 cup mayonnaise

1 package (8 oz) cream cheese, softened

1/3 cup finely chopped scallions (about 2 scallions)

1 tablespoon chopped fresh tarragon (or 1 teaspoon dried)

1 1/2 teaspoons grated lemon zest (from 1/2 medium lemon)

1/4 teaspoon cayenne pepper

1 pound fresh crabmeat, picked over to remove any shell or cartilage

salt

2 European cucumbers

Whisk together the mayonnaise, cream cheese, scallions, tarragon, lemon zest, and cayenne pepper in a large bowl until smooth.

Add the crab and stir with a large fork until well mixed. Season with the salt to taste. (You can make this up to 6 hours ahead and refrigerate) 

Score the cucumbers horizontally with a fork and slice about 1/4-inch thick. Spoon the crab mixture atop the cucumber slices, garnish with tarragon sprigs. OR place the crab mixture in a bowl and surround with cucumber slices (I added wheat crackers too) and let guests serve themselves.