Hot Shrimp and Crab Dip

In 'The Glory of Southern Cooking' by James Villas

• Ready In: 1 hr
• Serves: 12

Ingredients

• 8  tablespoons butter, plus
• 1  tablespoon butter
• 1⁄4 lb fresh mushrooms, stems trimmed and caps finely chopped
• 1⁄2 cup all-purpose flour
• 1  cup milk
• 1⁄4 cup evaporated milk
• 2  teaspoons mild paprika
• 1⁄2 teaspoon fresh ground black pepper
•  salt, to taste
• 2  tablespoons dry sherry
• 1  tablespoon Worcestershire sauce
•  cayenne pepper, a dash
• 1⁄2 lb fresh lump crabmeat, picked over for shells and cartilage
• 1⁄2 lb  shelled  cooked shrimp, coarsely chopped
• 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.