Popular
Latest From the Show
Rachael's Deviled Chicken And/Or Crab
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 1 pound pulled rotisserie chicken meat or 1 pound lump crab meat per recipe
- 2 small ribs celery or 1 large rib with leafy tops, coarsely chopped
- ½ onion, white, coarsely chopped
- 1 large clove garlic, crushed
- 1 red finger pepper, seeded, stemmed and coarsely chopped
- 8-10 sprigs thyme, stripped (about 2 tablespoons)
- A small handful of parsley leaves (about 2 tablespoons)
- 2 tablespoons Dijon or yellow mustard
- About 2 tablespoons hot sauce (Rach’s go-to is Frank’s)
- 2 round tablespoons Wickle’s pickle relish
- 1 tablespoon Worcestershire sauce
- Juice of 1 lemon (for crab only)
- Salt and pepper, to taste
- Finely chopped scallions, to garnish chicken, or toasted chopped slivered almonds and chives, to garnish crab
- Toast points or squares (crusts trimmed), thick-cut store-bought potato chips, red pepper and celery sticks, and bias-cut seedless cucumber slices, for serving
Yield
Serves: 6-8
Preparation
Place chicken in food processor and pulse until very finely chopped, transfer to bowl. For crab, pick through meat for shells and mash with fork into small bits.
To processor bowl, add celery, onion, garlic, chili pepper, thyme and parsley, and very finely chop by pulsing; add to chicken or crab. To the bowl, add mustard, hot sauce, relish, Worcestershire, and, if making with crab, lemon juice; mix to combine and season with salt and pepper to taste. Transfer to serving bowls; chicken is garnished with scallions and crab is garnished with chopped toasted almonds and chives. Surround spread with toast points, chips and veggies.