Texas Blue Crab Salad

I found this recipe on Food Network by Kent Rathbun. It was only posted for a limited time only...so I had to print it out before it disappeared. I have made it twice already and everyone who had it loves it!

• Ready In: 25 mins
• Serves: 8

Ingredients

• 6  cloves garlic, minced
• 2  shallots, minced
• 2  ounces canola oil
• 1⁄2 cup sour cream
• 2  ounces boursin cheese
• 1 1⁄2 teaspoons  green hot pepper sauce
• 1⁄4 teaspoon Worcestershire sauce
• 1  tablespoon cilantro, chopped
• 2  tablespoons chives, chopped
• 2  limes, juiced
• 1  teaspoon salt
•  cayenne pepper
• 1  lb  crabmeat, picked over

Directions

1. In a medium saute pan, saute garlic and shallots in canola oil until translucent.
2. Remove from heat and cool.
3. In a medium size bowl, whip together sour cream and Boursin cheese.
4. When mixture becomes smooth, season with hot pepper sauce, Worcestershire, cilantro and chives.
5. Finish with lime juice, salt and cayenne pepper to taste.
6. Mix in crabmeat, garlic and shallots, being careful not to break up the crabmeat too fine.
7. Place crab salad on a piece of lavosh and serve as hors d'oeuvre.