Crab Dip

By janicecraig

Clayton Miller, Wit & Wisdom Tavern, Baltimore, Maryland, Coastal Living

FEBRUARY 2013

Ingredients

• 1 cup Béchamel Sauce (2 T butter, 2 T flour, 1/14 cups milk, 1/2 t salt, 1/4 t white pepper)
• 1 cup (4 ounces) shredded Comté cheese
• 1/4 cup (1 ounce) grated Pecorino Romano cheese
• 2 tablespoons Worcestershire sauce
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons seafood seasoning
• 1 teaspoon chopped fresh flat-leaf parsley leaves
• 1 teaspoon hot sauce
• 1 pound jumbo lump crab, drained and picked
• 1 teaspoon chopped fresh chives
• Flatbread crackers

Preparation

Step 1

1. Preheat oven to 325°. Combine first 8 ingredients in a large bowl; gently fold in crab. Spoon mixture into a lightly greased 2-quart baking dish.

2. Bake 30 to 40 minutes or until golden brown and bubbly. Sprinkle with chives, and serve with flatbread crackers.