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| top results >>> Recipe for Hot 'N Tangy Crab Dip |
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Makes 3 cups dip.
3/4 pound blue crabmeat, fresh or pasteurized
12 ounces sharp Cheddar cheese, grated
8 ounces Monterey Jack cheese, grated
1/3 cup half and half
1/2 cup white wine
1/8 teaspoon crushed rosemary leaves
Sesame sticks
Remove any remaining pieces of shell or cartilage from crabmeat. Combine cheeses and milk in top of a double boiler; place over hot water, stirring until cheese melts. Add crabmeat, wine, and rosemary leaves, stirring until well combined. Transfer to a chafing dish set on low heat. Serve with sesame sticks or toasted bread cubes.
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