Crabmeat-Gruyere Dip

By mschweickert

Ingredients

• 2 Tbsp unsalted butter, plus additional to coat dish
• 1 Tbsp minced shallot
• 1 cup sliced white mushrooms
• 1 Tbsp flour
• 2 large egg yolks
• 1 cup heavy whipping cream
• 2 1/2 cups grated Gruyere cheese (7 oz)
• 1 lb lump crabmeat
• Brandy to taste
• 1 Tbsp Worcestershire sauce
• dash of hot sauce
• 1 Tbsp chopped fresh parsley
• 1/8 tsp cayenne pepper
• salt and white pepper to taste
• 1 cup cracker crumbs, such as saltines, crushed with a rolling pin
• for serving: sliced baguette or crackers

Preparation

Step 1

Preheat oven to 350. Generously butter a 10-inch gratin dish.

In a large skillet over medium heat, melt butter. Add shallots and mushrooms; cook for 1 minute. Add flour, stir to form a paste. Remove from heat.

In small bowl, whisk together egg yolks and cream, then add the mixture to the skillet. Slowly bring to a simmer over medium-low heat, whisking to break up any lumps. Add cheese and simmer 30 seconds, or until it reaches a creamy consistency. Transfer mixture to large mixing bowl and stir in crabmeat, brandy, Worcestershire sauce, hot sauce, parsley, cayenne, salt and pepper.

Pour crabmeat mixture into prepared gratin dish and top with cracker crumbs. Bake for 30 minutes, or until browned on top.