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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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In 'The Glory of Southern Cooking' by James Villas 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.
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