Red Dirt Farm and Studio

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In my opinion this is the best crab dip ever.  EVER.

Make it yourself and see.


3/4 cup fish or shellfish broth

4 teaspoons all-purpose flour

2 tablespoons unsalted butter

2 tablespoons finely chopped shallot (approx. on medium)

1/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

3 pinches of ground nutmeg

3/4 cup heavy whipping cream

2 tablespoons dry sherry

8 oz. jumbo lump crab meat – picked

2 oz extra sharp white cheddar cheese, grated – (approximately 3/4 cup)

paprika or ground red pepper for dusting (optional) – I used hot paprika

Preheat oven broiler

In a small saucepan, heat broth, over high heat until it simmers.  Place flour in a small bowl; spoon 3 tablespoons broth into it, and whisk it to a smooth paste with a fork.  Pour the rest of hot broth into another bowl, and reserve both broth and paste.

Return saucepan to heat, and melt butter over medium-low heat until it’s frothy.  Add shallot, salt, black pepper, and nutmeg.  Cook, stirring occasionally until shallot is fragrant and translucent, but not brown.  Add cream, sherry, reserved broth, and reserved flour paste mixture, whisking to combine.  Bring to a simmer stirring occasionally, until cream sends up thick bubbles and thickens to the consistency of gravy – 6-8 minutes.  Add crabmeat until heated through coating crab.  Using a slotted spoon, place crab into a baking dish.  Spoon sauce over the top, without completely covering all the meat.  Sprinkle cheese on top.  Place on cookie sheet and broil in oven until gently browned and bubbly.  Dust with paprika and serve.

Recipe from The Lee Brothers of Charleston, SC.


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