Sometimes, the most straightforward recipes are our favorites—case in point, this Meyer Lemon Chive crab appetizer recipe, which is as familiar as your favorite crab salad yet fancy enough for your holiday cocktail party.
Kick off your dining experience with this Meyer Lemon Crab Appetizer, a delightful blend of fresh flavors and textures that promise to awaken your palate. Featuring succulent crab meat accentuated with the bright notes of Meyer lemon; this appetizer is easy to prepare and a sophisticated addition to any gathering.
Why You’ll Love This Crab Appetizer Recipe
This crab appetizer is perfect for those who appreciate light, refreshing starters that don’t skimp on flavor. Its combination of creamy, zesty, and crunchy elements makes each bite exciting. This versatile dish suits various dietary preferences, offering a gluten-free and low-carb option that’s as nutritious as it is delicious.
Recipe Ingredients
To create this crab appetizer, you will need:
- 1/2 pound of cooked crab meat, providing a delicate seafood base.
- Fresh produce like celery and shallot to add crunch and sharpness.
- For its unique, sweet citrus flavor, Meyer lemon used both zested and juiced.
- Creamy elements like sour cream or crème fraîche, and a touch of good-quality mayonnaise.
- Seasonings include Dijon mustard, kosher salt, and freshly ground black pepper.
- Fresh herbs like chives, parsley, or tarragon are used for herbal freshness.
- Radishes, Persian cucumbers, and optional garnishes such as pomegranate seeds, flaky sea salt, and extra-virgin olive oil for serving.
How to Make This Recipe
Start by shredding the crab meat into a nonreactive bowl. Combine it with minced celery, shallot, lemon zest, and juice, then mix in sour cream, mayonnaise, mustard, and herbs. Season the mixture to taste.
To serve, spoon the crab mixture onto slices of radish or cucumber and garnish with additional zest, spices, pomegranate seeds, and a drizzle of olive oil for an elegant presentation.
Variations On This Recipe
- Citrus Variations: Substitute Meyer lemon with lime or orange for a different citrus twist.
- Herb Options: Experiment with different herbs, such as dill or cilantro, for a change in flavor profile.
- Creamy Component: For a lighter or dairy-free version, try using yogurt or a vegan mayo and sour cream alternative.
What to Serve This Recipe With
This crab appetizer pairs wonderfully with a crisp white wine such as Sauvignon Blanc or a dry sparkling wine, which complements the dish’s citrusy notes.
It’s perfect for serving as part of a seafood-themed appetizer spread or before a main course of grilled fish or steak. Light and refreshing, it’s ideal for warm weather occasions but can be enjoyed year-round thanks to its versatile flavors.
Meyer Lemon Recipes
Love the flavor of Meyer lemons? Here are more recipes using that ingredient:
- Dungeness Crab Ravioli With Meyer Lemon Beurre Blanc
- Crepes with Berries and Meyer Lemon Curd
- Cream Puffs With Meyer Lemon Cream
Now, go stock up on all your cooking essentials, head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
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Meyer Lemon Herbed Crab Bites Recipe
Ingredients
For The Crab Mixture:
- 1/2 pound cooked crab meat shredded into bite-sized pieces
- 1 medium celery stalk minced
- 1 small shallot minced
- 1 Meyer lemon or regular lemon, zested and juiced
- 1/4 cup sour cream or crème fraîche
- 1 tablespoon good-quality mayonnaise
- 1 teaspoon Dijon Mustard (ideally whole grain)
- Kosher salt and Freshly ground black pepper
- 3 tablespoons snipped fresh chives or parsley or tarragon or a mix of all three, plus more for garnish
For Garnish:
- 1 bunch radishes or Persian cucumbers, ends trimmed and sliced 1/4 inch thick on the bias (can use endive leaves instead)
- Maldon sea salt or other flaky sea salt, for garnish (optional)
- 1 handful pomegranate seeds for garnish (optional)
- Drizzle extra-virgin olive oil for garnish (optional)
Instructions
- For The Crab Mixture: Break crab up with a few forks until all the meat is evenly shredded and bite sized. Place in a nonreactive bowl and mix in the celery, lemon juice, sour cream, mayonnaise, mustard, half the lemon zest, and herbs in a medium bowl; season with salt and pepper, taste and add more sour cream and mayonnaise, if desired.
- To Serve: Top each radish slice with a small spoonful of the crab mixture then garnish with some zest, herbs, and a pinch of sea salt. Add in a few pomegranate seeds and a drizzle of olive oil, if using, and serve immediately.
PERSONAL NOTES
Nutrition
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