Crab Dip

By nlhartman

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

FEBRUARY 2013

Ingredients

• Béchamel Sauce:
• 2 tablespoons butter 2 tablespoons all-purpose flour 1 1/4 cups whole milk 1/2 teaspoon salt 1/4 teaspoon ground white pepper
• Remaining ingredients:
• 2 T. butter
• 2 T. all-purpose flour
• 1 1/4 c. milk
• 1/2 t. salt
• 1/4 t. ground 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

Details

Servings 12
Preparation time 20mins
Cooking time 57mins
Adapted from myrecipes.com

Preparation

Step 1

Preparation for Bechamel Sauce:
1. Melt butter in a small saucepan over medium-low heat. Whisk in flour, and cook, whisking constantly, 1 minute.
2. Stir in milk; increase heat to medium, and cook, stirring constantly, 6 minutes or until thickened and bubbly. Stir in salt and pepper. Cover and chill until ready to use

To complete the dip:
1. Preheat oven to 325°. Combine first 8 ingredients (this includes the Bechamel Sauce)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.