Creamy Herbed Crab Dip

I got this recipe from a TV show called 'Best Recipes Ever' which features recipes out of Canadian Living magazine.  It was amazingly easy to put together, and the flavours are so rich and full that it tastes like a much more labour-intensive or expensive dip!  Its great for dipping veggies, and also tasty on crackers.  I'm pretty sure this is going to become a staple for bringing to or hosting parties.

[notes: I used canned crab instead of frozen, because that's what  I had on hand.  I did not have nutmeg or mace, so it was omitted, but I plan to make sure to include it next time I make this recipe.  The chef on the show suggested using whole nutmeg and grating it in fresh.]



 Creamy Herbed Crab Dip
Ingredients:
1 pkg (7 oz/200 g) frozen crabmeat, thawed
2 tbsp extra-virgin olive oil
1/4 cup minced shallots or onion

4 cloves garlic, minced
1/2 tsp salt
1/4 tsp pepper
1/4 tsp mace or nutmeg
1/3 cup dry white wine or dry white vermouth
1 tbsp lemon juice
1/2 tsp crumbled dried tarragon
3/4 cup light cream cheese, cubed and softened
1/4 cup light sour/ fat free cream
1/4 cup each minced fresh parsley and chives
1/4 cup diced roasted or fresh sweet red pepper

Directions:
Place crab in sieve; pick through and remove any cartilage. Gently squeeze out excess moisture; set aside.

In saucepan, heat oil over medium-low heat; fry shallots, garlic, salt, pepper and mace,
without browning, until softened and fragrant, about 4 minutes.

Add wine, lemon juice and tarragon; boil over medium heat until reduced by half, about 3
minutes. Let cool.

In bowl and using fork, blend cream cheese with sour cream; add shallot mixture, crabmeat, parsley, chives and red pepper, mixing well. Scrape into serving dish. (Make-ahead: Cover and refrigerate for up to 2 days.)
Servings: 2 cups