Dip: Swing's Crab Dip

posted by Mai 01-16-103 9:39 AM

Swing's Crab Dip

1 pound cooked shrimp, cooled and shelled
1 pound jumbo lump crab meat
1 cup butter
1 cup chopped green onions
1 small can mushrooms
1 cup all-purpose flour
1 6-ounce can evaporated milk
2 cups milk
1 cup fresh parsley
1 teaspoon paprika
1/2 teaspoon pepper
salt to taste

Cut shrimp in small pieces and combine with crab meat.

Melt butter in a 2-quart saucepan. Saute onions until soft and saute mushrooms briefly. Stir in flour until smooth and cook until thickened slightly. Slowly stir in evaporated milk and milk, stirring constantly. Cook until smooth and thickened. Add shrimp and crab and seasonings. Serve hot with corn chips. Makes about 1 quart dip.

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