Elegant Crab Cocktail

This recipe offers a perfect application for large white lumps of crabmeat. It is best when prepared the day ahead. There are several aesthetically pleasing ways to present it.

• Ready In: 24 hrs
• Serves: 6-12
• Yields: 6-12 servings, depending on presentation

Ingredients

• 1  lb  backfin crab meat, picked over
• 1⁄4 cup red bell pepper, finely chopped
• 1⁄3 cup  vidalia onion, finely chopped
•  salt and pepper, to taste
• 1  tablespoon  orange juice concentrate
• 1  teaspoon  lemonade concentrate
• 1⁄2 teaspoon lemon, zest of, finely grated
• 1⁄2 teaspoon orange zest, finely grated
• 1⁄4 cup mayonnaise
• 1⁄4 cup sour cream
• 1⁄3 cup chili sauce
• 1  teaspoon  fresh tarragon leaf, chopped
•  chives or  parsley, to garnish

Directions

1. Mix all ingredients (except crab) together and pour over crab.
2. Let set to blend flavors in refrigerator as time permits (for at least 1 hour; preferably for up to 24 hours).
3. Serve piled in lettuce-lined martini glasses or mounded on scallop shells (available in finer kitchen supply stores).
4. Endive or cucumber"boats" are a good substitute for these presentations.
5. Garnish with fresh chives or sprigs of parsley.