Crab Dip A’La Judy

This great recipe I got from my very good friend Judy. Judy and her husband Charlie who lives on their yacht “Raven Song” have sailed and explored the West Coast of British Columbia for many years.

Judy and Charlies yacht Raven Song

They are so knowledgeable in all aspects of boating and we have had the pleasure of spending lots of times with them, exploring the parts of BC beautiful coast. More pictures at our Desolation Sound and von Donop photo albums.

Liz, Judy and Charlie having happy hour on board Raven Song, in Waiatt Bay, off Quadra Island, BC. Canada

By spending so much time at sea one automatically becomes an expert in sea food recipes and Judy is no exception to that rule. She is a fabulous cook.

Charlie is also a fantastic photographer. Many of his works can be seen in private residence and in offices around the world. Check out his website UrsBoxlerPhotography.com

Her is one of Judy’s favorite Crab dips:

• ⅓ cup unsweetened coconut milk

• 3 scallions chopped

• 1 tsp jalapeno chopped, include seeds

• ½cup chopped fresh cilantro

• ½ cup mayonnaise

• 3 tbsp fresh lime juice, to taste

• 1 lb crab meat

• salt to taste

Mix all ingredients, except crab.  Fold in crab at the end. Serve chilled with crackers, raw vegetables or chips.

Crab Dip

Wine recommendations: Try a nice Crisp Sauvignon Blanc. Sauvignon Blanc originates from the Bordeaux region of France and is a green skinned grape variety. Some Sauvignon Blanc are a bit on the “grassy” side, I prefer one on the more sweeter side. Try Sumac Ridge 2005 Sauvignon Blanc from the Black Sage Vineyard. Sauvignon Blanc is one of the few wines that pairs nicely with Sushi as well.

Kiss the cook,

Karl