We also peeled and chopped up bosc pears to use for dipping
in this recipe. If you are avoiding wine, just use water to get to
desired consistency.
Ingredients
- 18 ounces (3 6-oz packages) cream cheese
- 1/2 cup mayonnaise
- 1 teaspoon mustard (yellow or Dijon)
- 2 Tbsp powdered sugar (or 1 Tbsp corn starch if you want to skip the
sugar)
- 1/2 teaspoon garlic powder
- 1-2 teaspoons Old Bay seasoning (or paprika with a little ground
ginger and cayenne)
- 1/4 - 1/2 cup dry white wine or dry sherry (optional)
- 1-2 teaspoons lemon juice
- 1 teaspoon lemon zest
- 3/4 lb to 1 lb of lump crab meat, fresh or canned
- 1/4 cup chopped green onion greens, chives, or parsley
- Day old French or Italian loaf bread (best not fresh or will fall
apart when dipped), cubed into 1-inch cubes
Method
1 Slowly heat the cream cheese, mayo, powdered sugar,
garlic powder, Old Bay, lemon zest, and mustard in a double boiler
until the cheese is completely melted. (If you don't have a double
boiler, fill a saucepan a third of the way with water and bring to a
boil, place a metal bowl over the saucepan. This will work as a double
boiler.)
2 Slowly stir in the wine and lemon juice (adjust quantities
to taste and desired consistency). Slowly stir in the crab meat and
onion greens.
To serve, transfer to a heated chafing dish or
fondue pot to keep warm. Present with bread cubes and forks for dipping.
Serves 8.
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