Shelly's Recipe

CHARLESTON CRAB DIP

Category: Dips - Hot

3 tbsp butter
2 tbsp flour
1/2 cup chicken stock and light cream
1/4 cup finely chopped onion and chopped celery
1 cup fresh crabmeat
3/4 lb ham, cut into 1/2 inch julienne
Salt and pepper, to taste
1/8 tsp cayenne pepper

Melt 2 tbsp butter in a saucepan over low heat. Add flour, stirring until blended, and cook 2-3 minutes. Whisk in stock and cream. Cook for another 2 minutes. Melt remaining butter in another saucepan and in it saute chopped vegetables until tender, about 6 minutes being careful not to brown.

Add remaining ingredients and continue cooking, stirring, until heated through, about 3 minutes. Add the crabmeat mixture to the cream sauce and bring to a boil, stirring constantly. Sere in a chafing dish, accompanied by crackers.