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warm crab and lemon dip prep time: 30 min
cook time: 15 min
 


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INGREDIENTS
1 tbs. chopped fresh parsley
2 3/4 oz. of butter
2 cloves of garlic crushed
3 tsp. chopped fresh tarragon
3 shallots thinly sliced
2 tsp. Worcestershire sauce
1 tsp. mustard powder
1/2 tsp. cayenne pepper
2 tbs. lemon juice
1/2 cup cream
1/2 cup grated cheddar
5 oz. of cream cheese
12 oz. of crab meat ( can use canned crab meat, but should be well drained)

DIRECTIONS
Melt half of the butter in a sauce pan
Cook garlic and shallots in pan for 3 mins.
Add mustard powder, cayenne powder, and cream
Bring mixture to a simmer and slowly whisk in cream cheese (adding a little bit at a time)
When cream cheese has been fully added and whisked in, add cheddar
Allow to cook, stirring constantly over very low heat to avoid burning for about a min. or two until smooth
Remove from heat and add crab, lemon juice, Worcestershire sauce, and 2 tsp. of tarragon
Season to taste with salt and pepper
Mix and transfer to a small baking dish
Take remaining amount of butter and melt with bread crumbs, parsley, and tarragon
Sprinkle over crab mixture and bake for 15 mins. in a 325 degree oven

 
 

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