Chowder Factory

2 Tbs. white wine vinegar

1/4 cup fresh lemon juice

2 Tbs.cold water

1/2 tsp. sugar

1tsp.Kosher salt

2 pinches of finely ground celery seeds

1 large rib of celery(3/4 cup), halved lengthwise and sliced very thinly

2Tbs.soup cream

1Tb. mayonnaise

1Tb. fresh chives

8 ounces blue crab meat (jumbo lump)

Fresh ground pepper

Paprika, for garnish

Romaine lettuce

In a small bowl, whisk together the vinegar, lemon juice, 2 Tbs. of cold water, sugar, celery seeds and 1tsp salt.  Add the celery. All the liquid should cover the sliced celery.  Cover and chill in the refrigerate for 30 minutes.

Drain the celery reserve the liquid.  In a medium bowl, whisk the mayonnaise, sour cream with 1 Tb of celery liquid.  Combine thoroughly.  Add the crab meat into the dressing, add chives and celery and stir to combine.

Season with salt and pepper and the reserve celery liquid.  Refrigerate for one hour.  Remove from refrigerate 30 minutes before serving to bring to room temperature.

Serve on crackers or rib of romaine lettuce.

Yield: 4 appetizer-size servings