Place crab in a sieve and remove any cartilage.

Gently squeeze out excess moisture from the crab and set aside.

In a saucepan, heat olive oil over medium-low heat.

Fry shallots, garlic, salt, pepper, and mace (or nutmeg) until softened and fragrant, about 4 minutes, without browning.

Add white wine (or vermouth), lemon juice, and tarragon.

Boil over medium heat until reduced by half, about 3 minutes, and let cool.

In a bowl, blend cream cheese with sour cream using a fork.

Add the shallot mixture, crabmeat, parsley, chives, and red pepper, mixing well.

Scrape into a serving dish.

Cover and refrigerate for up to 2 days for make-ahead option.