Crab Cocktail with Dill and Mint

Name: Crab Cocktail with Dill and Mint
Yield: Serves 6 to 8 as an Appetizer
Cuisine: Norway
Ingredients: 2 tablespoons finely chopped fresh dill; ½ cup heavy (whipping) cream; 2 teaspoons sugar; 2 pounds cooked crabmeat; 3 tablespoons fresh lemon juice; 24 fresh mint leaves for garnish; ⅔ cup mayonnaise; 6 to 8 thin lemon slices for garnish

Preparation info

Serves
6 to 8
as an Appetizer

Difficulty
Easy

Appears in

Kitchen of Light

By Andreas Viestad

Published 2003

About

FRESHLY COOKED CRAB, CAUGHT WITH YOUR OWN HANDS, OR AT LEAST BOUGHT THE SAME DAY, IS A THING THAT NEEDS VERY FEW IMPROVEMENTS. THIS LIGHT MAYONNAISE SAUCE IS THE PERFECT WAY TO DRESS THE CRAB—IT DOES NOT INTERFERE WITH THE CRAB’S WONDERFUL TASTE, IT MERELY ENRICHES IT.

Ingredients

⅔ cup mayonnaise
3 tablespoons fresh lemon juice
2 teaspoons</

Europe
Norway
Scandinavia
Scandinavian
Starter
Fish course
Pescatarian
Gluten-free
Nordic

Method

In a bowl, mix the mayonnaise, lemon juice, sugar, and dill. In a separate bowl, whip the cream until stiff. Gently fold the whipped cream into the mayonnaise mixture.

Layer the crabmeat and cream in martini glasses or bowls. Garnish each one with a slice of lemon and a few mint leaves, then serve.