In a medium sauté pan, sauté garlic
and shallots in canola oil until translucent. Remove from heat and
cool.
In a medium size bowl, whip together sour cream and boursin cheese.
When mixture becomes smooth, season with Tabasco, Worcestershire,
cilantro and chives Finish with lime juice, salt and cayenne pepper
to taste.
Mix in crabmeat, garlic and shallots, being careful not to break
up the crab meat too finely.
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