Tuesday, August 2, 2011

RSVP Collection No. 14 - Hot Crab Dip

Stone Harbor Crab Dip

1 c. finely chopped scallions
1/2 c. butter
2 c. light cream
1/2 c. finely chopped parsley
2 T. flour
Salt to taste
1 T. dry sherry
3-4 c. shredded Swiss cheese
garlic salt to taste
1 lb. crab meat
hot pepper sauce to taste

Melt butter in saute pan. When hot add green onion and parsley. Cook until onion is soft but not brown. Add flour and stir. Cook 2 minutes, stirring constantly. Lower heat. Add cream, cheese and seasonings. Stir to melt cheese. Cook until thickened. Add crab, sherry and hot pepper sauce. Allow to simmer about 20 minutes. Serve hot or at room temp. with chunks of french bread or Melba rounds.

(Here's a tip for using any leftover dip the next day - it is spectacular mixed in scrambled eggs for breakfast!)

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