Five-Layer Crab Dip

This recipe is a reimagining of Crab Louie, a classic steakhouse dish of chilled crabmeat with a mayo and chili–based dressing, usually including ingredients like lettuce and hard-boiled eggs. You can make the bitter lime mayo ahead of time (any extra is also great for a Frogmore Stew), and then all that’s left to do for this dip is cut up the fruit. The crab, citrus, mayo, and shichimi (a Japanese 7-spice mix) are layered in a wide bowl so that each bite eats like a deeply craveable flavor cycle of fat, acid, and spice.