A wonderful dip for a holiday meal from a good friend of mine, Bridget Levin of the Twin Cities
- 3 T butter
- 2 T flour
- 1/2 c chicken stock
- 1/2 c. light cream
- 1/4 c finely chopped onion
- 1/4 c finely chopped celery
- 1 c. fresh crabmeat
- 1/4 lb virginia ham, cut into small strips
- Salt and pepper to taste
- 1/4 tsp cayenne pepper
Melt 2 T of the butter in a medium sized saucepan with a heavy bottom over low heat. Add the flour, stirring until blended and cook for 2 or 3 minutes. Whisk in the stock and cream and cook for another 2 minutes.
Melt the remaining tablespoon of butter in another saucepan and in it saute the onion and celery over low heat until they are tender about 6 minutes ( do not brown). Add the crabmeat, ham, salt, and pepper and cayenne and continue cooking, stirring until they are heated through about 3 minutes.
Add the crabmeat mixture to the cream sauce and bring to a boil, stirring constantly. Serve in a chafing dish, accompanied by crackers.