Ingredients:

  • 1 cup full-fat Mayonnaise
  • 1/4 cup Crème Fraîche or Sour Cream
  • 1 Tbsp Fresh Lemon Juice
  • 1/4 cup Sweet Dill Pickles (Gherkins), finely chopped
  • 1 Tbsp Capers, rinsed and coarsely chopped
  • 1 tsp Dijon Mustard
  • 1/2 tsp Worcestershire Sauce
  • 1 tsp Old Bay Seasoning (or similar Chesapeake spice blend)
  • 2 Tbsp Fresh Dill, finely chopped
  • 1 Tbsp Fresh Parsley, finely chopped
  • Salt (Kosher or Sea), To taste
  • Black Pepper, freshly ground, To taste
  • 6 oz Jumbo Lump Crab Meat, drained well

Instructions:

  1. Prep Aromatics: Finely chop the dill pickles, capers, fresh dill, and parsley. Set aside.
  2. Pick the Crab: Very gently check the lump crab meat for any stray bits of shell or cartilage. Flake it slightly into medium-sized pieces, but do not shred it completely. Ensure it is very well drained.
  3. Mix the Base: In the medium mixing bowl, combine the mayonnaise, crème fraîche or sour cream, and lemon juice. Whisk lightly until smooth and emulsified.
  4. Add the Kicks: Stir in the chopped pickles, capers, Dijon mustard, Worcestershire sauce, and Old Bay seasoning. Mix thoroughly until evenly incorporated.
  5. Fold in Herbs: Add the chopped fresh dill and parsley to the base mixture. Stir just until combined.
  6. Incorporate the Crab: Add the flaked crab meat to the bowl. Using a rubber spatula, very gently fold the crab into the mixture using a shallow under-and-over motion. The goal is to coat the crab without breaking up the lumps.
  7. Seasoning Check: Taste the dip and adjust the seasoning. Add salt and pepper as needed. If it tastes dull, add another splash of lemon juice.
  8. The Chill: Transfer the dip to an airtight container. Refrigerate for a minimum of 30 minutes (preferably 1–2 hours). This allows the flavours to develop and the texture to firm up beautifully.
  9. Serve Cold: Transfer the chilled Crab Cake Tartar Dip to a serving bowl. Garnish with a sprinkle of paprika or a sprig of fresh dill before serving immediately.