Wednesday, July 29, 2015

Warm crab dip - Varm krabbdip

Varm krabbdip

A creamy dip sauce with crab meat is delicious for those who can eat it. You can dip both vegetables and biscuits and you’ll find it hard to quit …

1 batch

6 to 7 oz crab meat or crab sticks
7 oz Philadelphia cream cheese
good 1/3 cup white wine or chicken bouillon
1 tsp Maizena or cornflour
1 cup grated cheese
2 tbsps finely chopped dill
1 tsp Worcestershire sauce
salt, pepper

Cut crab meat or crab sticks in pieces. Mix cream cheese, wine or bouillon and Maizena in a saucepan. Heat on low heat until the cheese has melted and the mixture has slightly thickened. Add crab meat, grated cheese, dill and Worcestershire sauce. Heat on medium heat until really hot and the grated cheese has melted. Flavour to taste with salt and pepper. Sprinkle with a little paprika and serve with toast, crisps, celery stems, sugar peas, carrot sticks and cherry tomatoes.

You can serve this dip warm or cold, whichever you prefer.




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