The Daily Dish

Spicy Crab Dip By Ming Tsai

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prepared harvard beets

With the chill in the air and football season upon us, I start to think about what snack you can serve that's not just your classic chicken wings. And believe it or not when I think of the New England Patriots, I also think of New England seafood and that's where crab comes into play.

Ingredients
1/2 cup crème fraiche
1 tablespoon sambal
1 tablespoon honey
Juice of 1 lemon
2 tablespoons chopped chives
1 pint fresh, picked crab (peekytoe works well)
1 large jicama, peeled and sliced into 1/4-inch planks, 1x4 inch
Kosher salt and freshly ground black pepper to taste

Directions
In the chilled bowl, combine everything except jicama, season with kosher salt and freshly ground black pepper to taste and mix well. Serve in bowl and surround with jicama planks.

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The Daily Dish brings you regular recipes from public media's favorite chefs.

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