Just a fancy name for a crab dip! This is a warm dip made with lump crabmeat and a cheesy roux, and is definitely a crowd pleaser. Serve alongside some crusty bread and it’s the perfect winter warmer!
Makes 4 generous portions ideal for sharing Time: 30-40 mins
1 tub of lump crabmeat
40g unsalted butter
1 410ml can of evaporated milk
1 celery stalk, finely diced
1 bunch spring onions
2 tbsp flour
2 egg yolks
40g gruyere cheese, grated
40g emmental, grated
Pinch cayenne pepper
A few drops of Tabasco
- Finely slice the spring onions, reserving some of the green part for garnish
- Melt the butter in a pan over a medium heat, add the celery and onion and cook gently until soft. Meanwhile, whisk together the evaporated milk & egg yolks.
- Next stir in the flour and cook for a couple of minutes while stirring, followed by the evaporated milk mixture. Cook for another couple of minutes until it thickens.
- Remove from the heat and add ½ the cheese, followed by the seasonings. The mixture should be thick but still a runny consistency, you can add a little milk to loosen it if needed. Finally, gently mix in the crabmeat.
- Transfer the mixture to some oven proof skillets or dishes, and top with the remaining cheese and sliced spring onion. Set aside until ready to bake.
- Bake in the oven at 180°c for 10-15 minutes (15-20 if cooking from fridge cold) then quickly under the grill until it is nice and golden brown on top. Serve with slices of crusty bread for dipping.