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Hot Dungeness Crab Dip Recipe

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This recipe for Hot Dungeness Crab Dip is from The Wood Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. white wine or dry sherry
1 shallot, diced
2 cloves garlic, chopped
2 c. heavy cream
1 c. cream cheese
2 tsp. chopped fresh thyme
1 tbsp. Dijon mustard
1/2 tsp. worcestershire sauce
1 tsp. cayenne sauce
1 c. crab meat
Salt and black pepper
1 1/2 c. fresh bread crumbs
1/2 c. grated Parmesan cheese
Directions:
Directions:
Place the wine, shallots and garlic in a large sauce pan and over high heat and cook until the liquid has reduced to about 1/4 cup. Add the heavy cream and reduce heat to medium and cook until about 1 1/2 cups of liquid remains. Add the cream cheese and whisk until smooth. Add the fresh herbs, mustard, worcestershire sauce and cayenne sauce and mix well. Remove from the heat and fold in the crabmeat and season with salt and pepper. When ready to serve, place in an ovenproof bowl. In a mixing bowl, mix the bread crumbs and cheese then top the crab dip with the bread crumbs. Place under the broiler and cook just until the bread crumbs are golden brown, 2 - 4 minutes (depending on your broiler.) Serve warm with crackers or crostini.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This recipe is from Caprial's Kitchen. After she closed her restaurant, she had a cooking school in Portland for a short time! I serve this during the holidays mostly!

 

 

 

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