Sherried Crab Dip

Sandy Wells posted 04-27-98


1 T butter
2 shallots, finely chopped
1 1/2 T all purpose flour
1 C milk, scalded
1 1/2 T dry sherry
1 tsp tomato paste
1 tsp worcestershire sauce
1 1/2 tsp dried tarragon
1 tsp dry mustard
pinch of cayenne pepper
1/4 tsp salt
1/8 tsp white pepper
8 oz. fresh or frozen, or canned crabmeat, drained and squeezed dry.
2 T fresh lemon juice
2 T chopped fresh parsley
1 egg
2 tsp water

Saute shallots in butter, gradually add the flour and whisk in as you add. Also whisk in the milk and boil until thickened approximately 5-7 minutes.

Add the sherry, tomato paste, worcestshire sauce, tarragon, mustard , salts and peppers.

Simmer over low heat stirring occasionally. I usually let this sit for a few hours or overnight to let all the flavors blend.

Before serving, bring the sauce to room temperature... toss the crabmeat with the lemon juice, fold in the parsley and heat mixture until desired temperature.

Serve with rounds of bread, crackers or vegetables.

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