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 Louisiana and Florida are prone to do, but be warned that this type must be picked over very carefully for shells and cartilage.
In a small skillet, melt
In a medium, heavy saucepan, melt the remaining
Remove pan from the heat, add the sherry, Worcestershire, and cayenne, and stir well. Fold in the crabmeat, shrimp, and mushrooms, mixing gently but well. Add the parsley, stir till well blended, and heat gently over low heat. Transfer the dip to a small chafing dish and serve hot with Melba toast rounds.
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