When Andy gave me this dip recipe, it was 1996 and he had just opened his first Boston restaurant, Tremont 647. He’s been very busy since then ¬– he now owns Sister Sorel and Rouge, both in the same neighborhood.
This dip is best made on the day you are going to serve it; if you would like to do some work ahead of time, mix everything together and add the crabmeat just prior to cooking. This dip is also great uncooked.
Makes about 2 cups.
1 teaspoon olive oil
2 garlic cloves, finely chopped
½ cup mayonnaise
1 celery stalk, finely diced
1 small shallot, finely diced
1 to 2 tablespoons fresh lemon juice, to your taste
1 tablespoon chopped fresh Italian parsley leaves
2 teaspoons peeled and grated fresh horseradish
2 teaspoons Dijon mustard
1 teaspoon fresh thyme leaves
½ teaspoon red pepper flakes
1 cup fresh crabmeat, picked over for shells and cartilage
Salt and freshly ground black pepper to taste
1. Preheat the oven to 450 degrees.
2. Place a small skillet over medium-high heat and, when it is hot, add the oil. Add the garlic and cook, stirring, until golden, about 2 minutes. Place the garlic in a medium-size mixing bowl, add the mayonnaise, celery, shallot, lemon juice, parsley, horseradish, mustard, thyme, and red pepper flakes, and mix well. Using a spatula, lightly fold in the crabmeat. Season with salt and pepper.
3. Transfer to a small casserole and bake until light brown, 10 to 15 minutes. Serve immediately.
Serve with crudités of your choice, crostini, or crackers.
From Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips (The Harvard Common Press, 2004)