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 pounds cooked crabmeat; 6 to 8 thin lemon slices for garnish; 24 fresh mint leaves for garnish; ½ cup heavy (whipping) cream; 2 tablespoons finely chopped fresh dill; ⅔ cup mayonnaise; 3 tablespoons fresh lemon juice; 2 teaspoons sugar

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
Scandinavian
Fish course
Starter
Pescatarian
Nordic
Gluten-free
Scandinavia

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.