Shelly's Recipe

SEAFOOD ELEGANTE DIP

Category: Dips - Hot

1 1/2 cups unsalted butter
1 tbsp curry powder
1 cup finely chopped yellow onion
2 cups peeled and grated granny smith apples
2 1/2 tsp salt
1 tsp sugar
1/2 cup flour
1 cup chicken broth
2 1/2 cups half-and-half
3 lbs peeled and deveined small shrimp
2 cups fresh crabmeat, picked over
3 tbsp lemon juice

Melt 3/4 cup butter in a heavy saucepan. Add curry powder and cook for 1 minute over medium heat. Add the next 4 ingredients; cook 8-10 minutes or until onions are soft. Gradually add flour and cook 2-3 minutes; stirring constantly. Slowly add both liquids, stirring constantly until mixture is thick. Remove from heat and set aside.

In a heavy skillet, met the remaining butter and add seafood; cook until shrimp are just pink, stirring constantly. Do not overcook. Add seafood mixture and lemon juice to cream sauce; heat thoroughly. Serve in a chafing dish.

NOTE: Can be prepared 1-2 days ahead or frozen.