Five-Layer Crab Dip

Name: Five-Layer Crab Dip
Ingredients: 1/2 cup (110 g) Meyer lemon “soft suprêmes” or equal parts orange and lime “soft suprêmes” (see box); 1 pound (450 g) cooked crabmeat (the best you can find), picked over for bits of shell; 1 recipe Bitter Lime Mayo (page 293); 1 tablespoon shichimi or yuzu shichimi, or to taste, depending on the spice level of your shichimi; 2 tablespoons minced fresh chives; Ritz crackers, for serving

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Makes 6 to 8 servings 1x

Units Scale

Ingredients

1/2 cup (110 g) Meyer lemon “soft suprêmes” or equal parts orange and lime “soft suprêmes” (see box)
1 pound (450 g) cooked crabmeat (the best you can find), picked over for bits of shell
1 recipe Bitter Lime Mayo (page 293)
1 tablespoon shichimi or yuzu shichimi, or to taste, depending on the spice level of your shichimi
2 tablespoons minced fresh chives
Ritz crackers, for serving

Instructions

Cut the citrus “soft suprêmes” into 1/4-inch (6 mm) pieces. Lay the crab in a single layer in a wide serving bowl. Dollop the mayo over the top and spread it gently into a single layer. Sprinkle the citrus pieces over the top. Blanket it with a thin layer of shichimi, followed by the chives. Serve immediately, with Ritz crackers.

– Excerpted from How to Cook the Finest Things in the Sea by Ari Kolender (Artisan Books)