Wednesday, August 18, 2010

Blue Crab Dip

School is starting and summer is coming to a close. So before we hopefully see cooler temperatures here in the South, I thought I would share an excellent dip recipe.

Blue Crab Dip

1/2 cup butter
1 clove of garlic, minced
2 Tbsp. all purpose flour
1 cup half and half
1/4 cup chopped green onions
2 cups shredded swiss cheese
1/2 cup chopped fresh parsley
1 Tbsp. dry sherry
1 lb. fresh lump blue dungeness crab meat
crackers or toast baguettes

Melt butter in a large skillet over medium-high heat; add green onions and garlic, and saute until tender. Stir in flour and cook 1 minute. Gradually stir in half and half, then add swiss cheese, parsley, and dried sherry.

Gently fold crab meat in without breaking up the lumps. Pour into a lightly greased
8x8 baking dish. Bake at 350F for 40 minutes or until lightly browned and bubbly.

Serve with crackers or toast baguettes.

Makes 4 1/2 cups.

Happy Wednesday!

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