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Ingredients
8 tablespoons (1 stick) butter, softened
1 bunch scallions, chopped, with some green included
2 tablespoons flour
2 cups heavy cream
8 ounces (2 cups) grated Gruyère or Swiss cheese
1 tablespoon dry sherry
¼ teaspoon cayenne pepper
¼ teaspoon salt, or more to taste
1 pound jumbo lump crab meat
½ cup chopped fresh parsley
Toast points or tart shells (Siljans is a good, crispy brand)
Nutritional analysis per serving (10 to 12 servings)
4 grams carbs; 129 milligrams cholesterol; 319 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 17 grams saturated fat; 28 grams fat; 280 milligrams sodium; 13 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt the butter in a heavy saucepan over medium-high heat..Add the scallions and sauté about 3 minutes,until soft.
- Step 2
Whisk in the flour. Add the cream and whisk until smooth. Stir in the cheese and blend until smooth. Add the sherry and cayenne and ¼ teaspoon salt (or to taste) and gently fold in the crab meat and parsley.
- Step 3
Serve in a chafing dish accompanied by toast points,or fill small tart shells and pass them on trays.
Private Notes
Comments
This was so thin. Too thin for a dip, it resembles soup. I think k the 2 cups of cream should read 1cup. All the recipes I found online with the same I gradients all use only 1 cup of cream.
I made this recipe and loved it scooped up on toasted french buttered toast. It was amazingly delish! I left out the cheese as I tested a small portion of it and it didn't taste as good as the simplicity of the sauce without it. Lovely!
I was pleased to find this recipe I haven't made in 30 years. It's a winner. Easy to make, beautifully presented in puff pastry shells, & simply decadent!