Crab and Lemon Dip

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

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