Crab Dip
INGREDIENTS:
1 1/4 lb Fresh Dungeness Crab Meat
2 c Heavy Cream
1 lg Shallot; minced
4 tb Dijon Mustard
1 oz Brandy or Cognac
1 pn Cayenne Pepper
1 tb Parsley; chopped
2 tb Pimento; chopped
1/2 tb Butter
1 tb Fresh Bread Crumbs
1 1/4 lb Fresh Dungeness Crab Meat
2 c Heavy Cream
1 lg Shallot; minced
4 tb Dijon Mustard
1 oz Brandy or Cognac
1 pn Cayenne Pepper
1 tb Parsley; chopped
2 tb Pimento; chopped
1/2 tb Butter
1 tb Fresh Bread Crumbs
In a heavy saucepot, gently saute minced shallot over moderate heat in butter for about 1 minute. Add heavy cream and reduce over moderate heat until only about 1 1/3 cups remain. In a mixing bowl, whisk together mustard with small amounts of the cream mixture. Add brandy, parsley, pimento and cayenne pepper.
Preheat oven to 375?F. Combine sauce with fresh crab meat and divide into four baking dishes. Sprinkle with bread crumbs and bake in the oven about 12 minutes or until hot and bubbling. Garnish with lemon and parsley. Serve with crusty French bread and a cool, crisp sparkling wine.
Preheat oven to 375?F. Combine sauce with fresh crab meat and divide into four baking dishes. Sprinkle with bread crumbs and bake in the oven about 12 minutes or until hot and bubbling. Garnish with lemon and parsley. Serve with crusty French bread and a cool, crisp sparkling wine.