Recipe: Crab Dip

bluecrab

After a busy day (and not bothering with Weight Watchers), I was really in the mood for some good comfort food, and what better than a fresh French boule with a home-cooked crab dip?

  • 2 Tbsp. butter
  • 1 large shallot finely chopped
  • 1 brick (8 oz) cream cheese
  • 8 oz. picked backfin crab meat
  • Approx. 1/3 C. white wine (not sweet)
  • Approx. 1/2 C. mayo
  • Optional:  small amount of shredded cheese (Swiss or Gruyere)
  • Optional: Old Bay seasoning

Saute butter and shallots over medium-high heat.  Do not brown or scorch butter.  Add cream cheese and stir until melted.  Add wine, then mayo, continue to stir.  Add 8oz fresh-picked backfin crab meat.  Stir constantly, allow to bubble, then reduce to low heat.  If desired, add cheese and allow to melt, sprinkle with Old Bay. Serve with French boule or another fresh artisan bread.

Note: I added sharp cheddar and the flavor was too much.  Recommend no cheese or a small amount of a white cheese, such as Swiss or Gruyere.

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