Blue Crab Dip

Name: Blue Crab Dip
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters butter; 1 Tbsp dry sherry; 2 Tbsps all-purpose flour; 118 milliliters chopped fresh parsley; 1 garlic clove, minced; 237 milliliters thinly sliced green onions; 237 milliliters half-and-half; 454 grams fresh lump blue crabmeat; 227 grams cups shredded Swiss cheese; 4 servings Crackers or toast points

You can never have too many hor d'oeuvre recipes, so give Blue Crab Dip a try. One serving contains 624 calories, 39g of protein, and 47g of fat. This recipe serves 4. It will be a hit at your The Super Bowl event. Head to the store and pick up toast points, swiss cheese, half-and-half, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a pescatarian diet.

Instructions

Melt butter in a large skillet over medium-high heat; add green onions and garlic, and saut until tender. Stir in flour, and cook 1 minute. Gradually stir in half-and-half and next 3 ingredients.

Ingredients you will need

Green Onions

Butter

Garlic

All Purpose Flour

Equipment you will use

Frying Pan

Gently fold in crabmeat without breaking up lumps.

Ingredients you will need

Crabmeat

Pour into a lightly greased 8- x 8-inch baking dish.

Equipment you will use

Baking Pan

Bake at 350 for 40 minutes or until lightly browned and bubbly.

Equipment you will use

Oven

Serve with crackers or toast points.

Ingredients you will need

Crackers

Toast

Equipment

Frying Pan

Baking Pan

Oven

Ingredients

Servings:

118milliliters

butter 1Tbsp

dry sherry 2Tbsps

all-purpose flour 118milliliters

chopped fresh parsley 1

garlic clove, minced 237milliliters

thinly sliced green onions 237milliliters

half-and-half 454grams

fresh lump blue crabmeat 227grams

cups shredded Swiss cheese 4servings

Crackers or toast points

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try A to Z Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 15 dollars per bottle.