• 2 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 1/2 cup white wine
  • 3 tablespoons fresh dill, chopped
  • 1/2 teaspoon Creole mustard
  • 1/2 cup heavy cream
  • 3 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup crabmeat

Add garlic, lemon juice, white wine, and dill to a small saucepan and cook over medium heat. Bring to a boil for 2 minutes. Reduce heat and whisk in mustard and heavy cream. Cook until slightly thickened. Remove from heat. Whisk in butter, salt, white pepper, and cayenne. Fold in crabmeat. Serve over smoked fish.

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