RECIPE: Hot Crab Dip
Just in time for your Super Bowl party

by Shelby Kinnaird

This recipe was adapted from one in The Chesapeake Cookbook by Susan Belsinger and Carolyn Dille. I have served it many times to rave reviews. I'm lucky enough to live in an area where fresh crab is easy to find. If you aren't, canned crab meat will do. If you don't have shallots, use about 2 tbsp. of sweet onions (like Vidalias). If you don't have sherry or cognac, leave it out. Serve with crackers (I like to use Sociables) or a sliced baguette.

1 lb. backfin or special crab meat
2 shallots, minced
3 1/2 tbsp. unsalted butter
1 1/2 tbsp. all-purpose flour
3/4 c. milk
salt
white pepper
1 tsp. lemon juice
Worcestershire sauce
1/2 c. heavy cream
1/2 tbsp. sherry (optional)
1/2 tbsp. cognac (optional)
crackers or baguette

Pick through the crab meat and remove any pieces of shell that might be lurking in there. Saute shallots in 2 tbsp. of the butter over medium heat. Set aside.

Melt remaining butter over low heat. Add the flour and cook for about 5 minutes. Slowly add milk, stirring as you go, and then cook another 10 minutes or so, stirring occasionally. Add the crab and shallots.

Season with salt, white pepper, lemon juice and Worcestershire sauce and then add the heavy cream. If you won't be serving the dip for a while, remove from heat, cool slightly and refrigerate.

About 10 minutes before serving, add the sherry and cognac (if using) and heat through. You want the dip hot, but not bubbling. Serve in a chafing dish or fondue pot if you have one.