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Warm Jalapeño-Crab Dip Recipe

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This recipe for Warm Jalapeño-Crab Dip, by , is from The Beaston Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gay Beaston
Added: Thursday, June 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 tbsp. unsalted butter
1 garlic clove, minced
1/4 c. all-purpose flour
1 1/4 c. milk
1 container (8 oz.) fresh lump crab meat, picked over, cartilage discarded
1 1/4 c. shredded sharp white cheddar
1 tsp. fresh lemon juice
4 scallions, thinly sliced
2 jalapeño chills, seeds removed, finely chopped

Directions:
Directions:
Heat oven to 400ºF. In a medium saucepan, melt butter over medium-high heat and add garlic. Cook, stirring, until just fragrant, about 30 seconds. Stir in flour and slowly which in milk. cook stirring constantly, until thickened, about 3 minutes. Remove from hear. Stir in crab, 3/4 cup cheese and the juice. Reserve 2 tablespoons scallion and 1 tablespoon jalapeño; stir remaining scallion and jalapeño into crab mixture. Transfer to a 1 quart baking dish and top with remaining 1/2 cup cheese. Bake until heated through, about 20 minutes. Broil 6 inches from heat until golden and bubbly, 6 to 8 minutes. Sprinkle with reserved scallions and jalapeño. Serve warm

Preparation Time:
Preparation Time:
50 minutes

 

 

 

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