Hot Shrimp and Crab Dip

By ratherbeswimmin' on October 14, 2012

25 Characters Max

Enter Time:

:
:
Start

You can create up to five timers

Ingredients

    1. 8 tablespoons butter, plus
    2. 1 tablespoon butter
    3. 1/4 lb fresh mushrooms, stems trimmed and caps finely chopped
    4. 1/2 cup all-purpose flour
    5. 1 cup milk
    6. 1/4 cup evaporated milk
    7. 2 teaspoons mild paprika
    8. 1/2 teaspoon fresh ground black pepper
    9. salt, to taste
    10. 2 tablespoons dry sherry
    11. 1 tablespoon Worcestershire sauce
    12. cayenne pepper, a dash
    13. 1/2 lb fresh lump crabmeat, picked over for shells and cartilage
    14. 1/2 lb shelled cooked shrimp, coarsely chopped
    15. 1 cup finely chopped fresh parsley leaves

Directions

  1. In a small skillet, melt 1 tablespoon butter over medium heat; add in mushrooms and stir until tender,.
  2. about 5 minutes; remove pan from the heat.
  3. In a medium saucepan, melt the remaining 7 tablespoons butter over medium heat; add in the flour and.
  4. whisk constantly until the mixture is thickened and smooth.
  5. Add the paprika, pepper, and salt; whisk until well blended.
  6. Remove pan from the heat; add the sherry, Worcestershire, and cayenne; stir well.
  7. Fold in the crabmeat, shrimp, mushrooms, mixing gently but well.
  8. Add the parsley , stir to blend; heat gently over low heat.
  9. Transfer the dip to a small chafing dish and serve hot with Melba toast rounds.
 
© 2013 Scripps Networks, LLC. All Rights Reserved.