In a large bowl, stir together the sour cream, mayonnaise, relish, shallot, and Worcestershire sauce. Season with dill, parsley, cayenne, paprika, lemon juice, lemon zest, and black pepper; mix until well blended. Stir in crabmeat until evenly coated. Cover and refrigerate for at least an hour before serving to blend flavors.
Ingredients
¼ teaspoon paprika
¼ teaspoon cayenne pepper
2 tablespoons sour cream
2 tablespoons mayonnaise
1 ½ teaspoons Worcestershire sauce
¾ teaspoon dried dill weed
½ teaspoon chopped fresh parsley
freshly ground black pepper to taste
2 tablespoons sweet pickle relish
¼ teaspoon grated lemon zest
¼ teaspoon fresh lemon juice
1 large shallot, minced
1 pound crabmeat - drained, flaked and cartilage removed
