Sheep Dip

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My mom got this recipe after enjoying this dip at a cocktail party given by my pediatrician Dr. Glenn Austin (in Los Altos, CA, presumably in the late ’60s).  I rediscovered the recipe in my Grandma (Neal) Euler’s recipe card box a couple of years ago.

1 cup mayo*
1 hard cooked egg, chopped fine
½ clove garlic, pressed
1 green onion with top, finely chopped
2 teaspoons lemon juice
1 teaspoon curry powder
½ teaspoon dried ginger
1/4 teaspoon salt (possibly more, to taste)
½ pound fresh coooked Dungeness crab meat (or lobster, says Grandma) (I used one 2-lb crab).  Keep the meat in the largest pieces you can.
pepper to taste

Stir together the sauce ingredients, taste, and adjust seasonings.  Gently stir in the crab, trying not to break it up too much.  Chill at least two hours before serving to let the flavors develop.  I like to serve it on squares of Sumano’s Watsonville Sourdough.

*Mayo Note:  For this recipe, you are forbidden to use anything but Best Foods real (regular) mayonnaise.  OK, if you’re East of the Rockies, you may use Hellmann’s.

Just went to Grandma Euler’s recipe box and found the original recipe card’s version is much milder, and there’s an untitled note with the recipe I’ve been using (slightly modified, as I tend to do).

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Published in: on December 24, 2011 at 11:12 am  Comments (1)  

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One CommentLeave a comment

  1. Baaaaa, humbug.


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