Recipes
Marilyn’s Hot Crab Dip
February 22nd, 2010- 6 tbsp. Unsalted Butter
- 4 Medium Shallots, minced
- ½ tsp. Cayenne Pepper
- 1.5 tsp. Old Bay
- 3 tsp. Dry Mustard
- 16 oz Philadelphia Cream Cheese
- 12 oz Half & Half
- 8 oz Sharp White Cheddar, grated
- 6 tbsp. Lemon Juice
- 4 tsp. Worcestershire Sauce
- 16 oz Trans-Global’s Lump Crabmeat
- 1 tsp. Paprika
Directions:
In a medium sauce pan melt 6 Tbsp Butter; add Shallots and cook until soft. Pour Half & Half and Lemon Juice into sauce pan and heat over medium heat. Add the White Cheddar, half at a time, and melt. Add the Cream Cheese and mix evenly. Reduce heat to low, add the Crabmeat and Worcestershire Sauce. Stir in evenly. Finally add Cayenne Pepper, Old Bay and Dry Mustard. Stir evenly from the bottom up. Transfer to chafing dish or serving bowl and top with Paprika and serve with crackers, Wheat Thins are ideal.
