Fresh Cracked Crab with Chili Dipping Sauce
- 4 to 6 cooked Dungeness crabs
For the chili dipping sauce:
- 4 cups mayonnaise
- 1/2 cup Thai chili paste
- 3 Tbs. minced shallots
- 2 sweet pickles, minced
- 3 Tbs. sweet pickle juice
- 2 tsp. cayenne pepper
- 2 tsp. Worcestershire sauce
- 1/2 to 1 tsp. salt
- 1/2 to 1 cup half-and-half or whole milk
- Lemon wedges for garnish
To make the dipping sauce, in a large bowl, stir together the mayonnaise, chili paste, shallots, pickles, pickle juice and cayenne. Add the Worcestershire sauce, 1/2 tsp. of the salt and 1/2 cup of the half-and-half and stir to combine. Taste and add more salt if needed. If the sauce is too stiff, thin with a little more of the half-and-half. Transfer to 1 or 2 small serving bowls.
Arrange the crab on 1 or 2 platters and tuck the lemon wedges around the edge. Serve the bowl(s) on the platter(s) or alongside. Serves 8.
Adapted from Williams-Sonoma Holiday Entertaining, by Georgeanne Brennan (Oxmoor House, 2007).