Best Crab Dip

Dennis Morazan

"Everyone seems to use my submitted Cajun Crabmeat Au Gratin as a dip, so here is the crab dip we eat down in Louisiana. I have made it for years and it is sure to be a hit at every party."
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  1. In a heavy pot or sauce pan, melt butter over medium heat. Add green onions and parsley and cook 1-2 minutes.
  2. Add flour, stirring constantly with wooden spoon or wire whisk so lumps don’t form.
  3. Cook for 1 minute.
  4. Lower fire to medium-low and add half and half. Stirring frequently, cook until simmering and flour has reached its full thickening potential(about 3-5 minutes).
  5. Add cheese, sherry and spices, mix until cheese is melted and everything is well blended.
  6. Remove from heat and fold in crabmeat and serve warm.
  7. Tastes best if made 4 to 24 hours in advance and gently reheated. Can be served in chafing dish or serve warm in desired vessel with buttery crackers, like Ritz or Townhouse. (DO NOT USE IMITATION CRAB)Enjoy!!


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