Monday is the late Nora Ephron’s birthday. Most locals know her from “Sleepless in Seattle,” but true Ephron fans know she’s more than just a chick-flick director and screenwriter. Of her many talents, she was also a great cook and party host.
In her honor, we’re posting her favorite party dip, which happens to be the crab recipe of Seattle’s Tom Douglas.
In a blog item for Huffington Post in 2008, Ephron wrote, “I have been looking for a good dip recipe my entire life, and this is it.”
Recipe below. (Ephron is also a big fan of Douglas’ Peanut Butter Sandwich Cookie. You can also get that recipe here.)
Tom Douglas’ Mother’s crab dip
3 tbsp. tomato paste
1 tbsp. honey
3/4 cup mayonnaise
2 tbsp. chopped chives
1 tbsp. lemon juice
1 seeded and minced sweet red cherry pepper (from a jar of sweet cherry peppers in vinegar)
2 tbsp. lemon zest
1 tbsp. prepared horseradish
3/4 pound crabmeat
One chopped-up hard-boiled egg.
A dash of Tabasco
Salt and pepper and a little lemon to taste
In a large bowl mix the tomato paste with honey. Then whisk in the mayonnaise, chopped chives, lemon juice, minced sweet red cherry pepper, lemon zest, prepared horseradish and a dash of Tabasco. Then fold in the crabmeat and one chopped-up hard-boiled egg. Add salt and pepper and a little lemon to taste. Serve with really good potato chips.