Ahwahnee Hotel's Blue Crab Salad

Note from Cheri: This recipe was created by Terry Sheehan, executive chef of Yosemite National Park's fabulous Ahwahnee Hotel. Chef Sheehan usually serves this crab salad as an hors d'oeuvre on a piece of lavosh cracker. If you've ever visited Disney's California Adventure Amusement Park in Anaheim, California, it's readily apparent that the Ahwahnee served as inspiration for Disney's Californian Resort. But like most copies, the Disney version pales in comparison to the original. You just can't recreate the tangible aura of history the envelops the awe-inspiring Ahwahnee, not to mention the spectacular surroundings created by Mother Nature. Click here for more restaurants, recipes and attractions of Tuolumne County, and Yosemite National Park.

2 oz canola oil 6 cloves garlic, minced 2 shallots, minced 1 pound blue crab, clawmeat, picked 1/2 cup sour cream 2 oz Boursin cheese 2 teaspoons green Tabasco® sauce 1 teaspoon Worcestershire sauce 1 tablespoon cilantro, chopped 2 tablespoons chives, chopped juice of 2 limes 1 teaspoon kosher salt cayenne pepper to taste

Serves 8 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.