Name: Hot Shrimp and Crab Dip
Yield: Makes about 5 cups
Cuisine: American
Ingredients: 1 cup finely chopped fresh parsley leaves; ½ pound shelled cooked shrimp, coarsely chopped; ½ pound fresh lump crabmeat, picked over for shells and cartilage; 1 tablespoon Worcestershire sauce; Dash of cayenne pepper; 2 tablespoons dry sherry; Salt to taste; 2 teaspoons mild paprika; ½ teaspoon freshly ground black pepper; ¼ cup evaporated milk; 8 tablespoons (1 stick) butter, plus 1 tablespoon; ¼ pound fresh mushrooms, stems trimmed and caps finely chopped; ½ cup all-purpose flour; 1 cup milk

Preparation info

Makes about
5 cups

Difficulty
Easy

Appears in

The Glory of Southern Cooking

By James Villas

Published 2007

About

Seafood dips at cocktail parties have always been popular in the coastal Southern states. The only problem is that guests tend to overindulge when a dip such as this one is particularly enticing and served hot in a dramatic chafing dish. The evaporated milk does give the dip a smooth richness, and do feel free to use a little more sherry if you love the flavor of it with seafood as much as I do. Much less expensive (and sweeter) claw crabmeat can be substituted for the lump, as folks in Lou

Ingredients

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Ingredients

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