"In my ‘Big Dinners’ cookbook, I recreated my mother’s recipe for crab dip. The creamy dressing for this dip, made with mayonnaise, tomato paste, a touch of honey, sliced chives, lemon juice and zest, horseradish and Tabasco, is reminiscent of Thousand Island dressing."
- Tom DouglasSeattle-based American chef and restaurateur Tom Douglas frequently considers the culinary customs that influenced his work. One story from his book "Big Dinners" in particular mentions a treasured crab dip recipe from the family. Because it was influenced by his mother's cooking, Douglas has a part…