Sherried Crab Dip

Sandy Wells  posted 04-27-98 7
  
Sherried Crab Dip

  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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