Crabmeat and Chevre Spread

I came up with this in a whirl wind when my snack for Bible Study didn’t turn out. I’m glad it didn’t because this was much much better. If you are gluten intolerant, be sure to use real crab, not imitation which contains wheat gluten. Don’t have crab? I’m sure the seasonings would be great for salmon or tuna, though I prefer wild caught canned salmon due to tuna’s mercury content. You can make it extra healthy by making this mayo to go with it
Crabmeat and Chevre Spread

  • 1 can Philips Crab (canned about 1 lb) or any crab meat brand.
  • 3 tbsp mayonnaise (a big squirt)
  • 1 tbsp chevre (goat milk cheese, usually found in the specialty cheese case at most grocery stores). If unavailable, you can substitute cream cheese or sour cream.
  • 1 tbsp kosher dill relish (or just chop up a baby dill pickle)
  • 1 tbsp chopped fresh parsley
  • 1 tsp Lea and Perrins Worcestershire sauce (the only gluten free one I know of)
  • 1/2 tsp dill
  • 1/4 tsp paprika
  • 1/8 tsp cayenne pepper
  • 1 tsp lemon juice

Mix all the ingredients except the crab meat. Mix crab meat into the seasoning mix. Refrigerate and enjoy. Remember, crab does not keep long see eat up fast!
Tastes great on gluten free crackers and chips or spread on bread for a sandwich.

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