Ingredients:

  • 1 lb lump crabmeat
  • 1 tbsp lemon juice
  • 8 oz cream cheese, softened
  • 1/4 cup mayonnaise
  • 2 tbsp sour cream
  • 1 tsp Worcestershire sauce
  • 1 tbsp fresh lemon zest
  • 1 tbsp fresh dill, finely chopped
  • 1 tbsp shallot, minced

Instructions:

  1. Place the crabmeat in a fine-mesh colander. Gently rinse with cold water and use a spoon to press out excess moisture. Carefully pick through the meat to remove any stray shell fragments.
  2. Toss the drained crabmeat with 1 tbsp of lemon juice.
  3. In a large bowl, beat the softened cream cheese until smooth.
  4. Fold in the mayonnaise, sour cream, and Worcestershire sauce, stirring until the mixture is velvety and no lumps remain.
  5. Gently fold in the minced shallots, lemon zest, and fresh dill.
  6. Using a rubber spatula, carefully fold the prepared crabmeat into the mixture, taking care not to overmix to keep the crab lumps intact.
  7. Chill in the refrigerator for at least one hour before serving.