Get ready for a new way to enjoy cocktail sauce! I wanted to do samplings with something different than just shrimp or kielbasa so I looked for a another way to utilize seafood. While Maine is best known for lobster and steamers clams we have a love of all things seafood. I came up with this Crab Meat Dip. It's easy to make and everyone loves it. Best part is it's better when its made ahead of time and has time to for the flavors to meld together. . It's been such a huge hit I've sold a lot of Tequila Lime Cocktail Sauce with Smoked Maine Sea Salt because of it! The fact that it's gluten free is a bonus!
So my cocktail sauce offerings started with the idea of wanting to make something with smoked sea salt. Here at Silverton I have about 150 apple trees. In late winter it's time to prune the trees to increase production. This means lots and lots of branches. We cut up the branches into smaller pieces and use them to smoke just about everything. Apple wood is my favorite for smoking since it's a mild but distinctive smoke.
When I thought about how to use smoked sea salt Cocktail Sauce was my first thought. I set out to make a cocktail sauce from scratch. I had a recipe I loved right off the bat. In fact my family was eating it by the spoonful!
Even though the first one, which I called my Classic Cocktail Sauce with Smoked Maine Sea Salt was really good I need to do one true to me and that means fruit and spirits! Tequila and lime popped into my head and it seemed perfect. A few adjustments and I had it nailed!
The standard pairing of shrimp and cocktail sauce was great for sampling but this Crab Meat Dip gives me a way to show something different to do with my sauces.
Here's what you need:
11 oz cream cheese
1/4 cup sour cream
4 TBS butter
2 TBS mayo
1/4 cup minced shallot
1 tsp minced fresh garlic
1/2 tsp salt
1/4 tsp red pepper flakes
2 TBS lemon juice
1 TBS worcestershire sauce
6 oz lump crab meat
Tequila Lime Cocktail Sauce
Here's how to do it:
1. Cream together the softened butter and cream cheese.
2. Add the mayo and sour cream ad mix well.
3. Add the rest of the ingredients thru the worcestershire sauce and mix well. Fold in the crab meat.
4. Spread the mixture onto a plate, cover with plastic wrap and refrigerate 2 hours up to overnight.
5. When ready to serve top with Tequila Lime Cocktail Sauce. Garnish with a dollop of horseradish ad parsley.