This tangy dip, which makes a perfect sauce for steamed crab legs, gets a sweet-and-sour kick from ketchup, brandy, and sour cream. This recipe first appeared in our December 2013 issue along with Corey Arnold's article Polar Harvest.
Yield: makes about 1 3/4 cups
- 1 cup mayonnaise
- 3 tbsp. brandy
- 3 tbsp. ketchup
- 2 tbsp. sour cream
- 2 tsp. Dijon mustard
- Zest and juice of 1 lemon
- Kosher salt and freshly ground black pepper, to taste
- Combine ingredients in a bowl; stir until smooth.
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