Seattle-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 particular place in his heart for this dish.

He tells the tale of how he recreated and perfected the recipe in this cookbook. Mayonnaise is the foundation of the creamy sauce that goes with the crab meat, giving it a rich texture. Honey provides just enough sweetness to counterbalance the flavors, while tomato paste adds depth and sweetness. Horseradish adds a subtle kick, lemon juice and zest add brightness, Tabasco sauce adds a hint of heat, and chives add a fresh herbaceous note.

According to Douglas, the flavor profile of this dressing is similar to that of Thousand Island dressing, a well-known condiment made from mayonnaise combined with ketchup and other ingredients. By making this analogy, Douglas emphasizes how the creamy dressing of the crab dip evokes a taste that is both familiar and sophisticated. He seems to have taken all of the popular Thousand Island dressing flavors and turned them into something special for his crab dish.

Tom Douglas uses a variety of ingredients to bring out the full range of flavor possibilities in his crab dip, much like an artist uses different shades of the same color to create depth and texture in their work. This recipe is an example of how familial customs and close relationships can stimulate culinary creativity and innovation.