Name: Crab and Lemon Dip
Yield: Makes 625 ml (21 fl oz/2½ cups)
Ingredients: 350 g (12 oz) tin crabmeat, drained; 60 g (2¼ oz/½ cup) grated cheddar cheese; 150 g (5½ oz) cream cheese; 40 g (1½ oz/½ cup) fresh breadcrumbs; 3 teaspoons chopped tarragon; 1 tablespoon chopped parsley; 2 teaspoons worcestershire sauce; 2 tablespoons lemon juice; 125 ml (4 fl oz/½ cup) cream; 85 g (3 oz) butter; 2 garlic cloves, crushed; 3 French shallots, thinly sliced; 1 teaspoon mustard powder; ½ teaspoon cayenne pepper

Preparation info

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

85 g (3 oz) butter
2 garlic cloves, crushed

Sauce
Pescatarian
Spicy

Method

Preheat the oven to 170°C (325°F/Gas 3). Melt half the butter in a saucepan and cook the garlic and shallots for 2–3 minutes, or until just softened. Add the mustard powder, cayenne pepper and cream. Bring to a simmer and slowly whisk in the cre

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Crab and Lemon Dip

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of