Tuesday, April 27, 2010

Crabmeat Dip

1 pound fresh crabmeat (picked over beforehand)
1/2 pound imported Swiss cheese
1 pint half and half
1 1/2 bunches spring onions, tops and bottoms
Cooking sherry (optional)
Red cayenne pepper (optional)
Salt, to taste
1 stick butter
2 tablespoons gravy flour
1/2 cup chopped fresh parsley


Chop onions and parsley, saute in butter. Add flour, then add grated cheese and half and half. Put in double boiler. Stir until cream consistency. Add crabmeat.

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