Lobster Dip

Photo by Helana Brigman --  Louisiana crab meat can be subsituted for lobster when making Lobster Dip.
Photo by Helana Brigman -- Louisiana crab meat can be subsituted for lobster when making Lobster Dip.

Helana Brigman

Advocate-tested recipe

Lobster Dip

Makes 4 to 6 appetizer servings. Recipe is by Helana Brigman.

1 green onion, finely chopped

1 tsp. parsley, finely chopped plus more to garnish

1 celery stalk, finely chopped

2 lbs. cooked lobster meat (tail, knuckle and claw), chopped or hand-pulled, or crabmeat

2 tbls. mayonnaise

1 tbl. freshly squeezed lemon juice, plus more to taste

Salt and pepper, to taste

To serve: toasted French bread slices, crackers or quality toasted bread

1. Finely chop green onion, parsley and celery and combine in a bowl. Add lobster (or crabmeat) and toss with mayonnaise and lemon juice. Season to taste with salt and pepper and more lemon juice as necessary, mixing to combine.

2. Refrigerate mixture until cold and serve with toasted French bread, crackers or any quality bread as either a topping or dip. Garnish with leftover parsley.