Starter Recipes > Crab Dip
Starter - Crab Dip
Main Course - French Salad
Dessert - Cherry Clafoutis
1lb fresh crab meat
1 clove garlic, peeled and chopped
1/2 teapsoon fresh finely chopped ginger
1 small onion, peeled and finely chopped
2oz butter
1/4 pint milk
salt
black pepper
cayenne pepper
2 teaspoons lemon juice
(see measure conversions for more information)
- Stir in the flour.
- Gradually add the milk.
- Cook as for white sauce.
- Cool a little.
- Add the crab.
- Pile into small dishes (or use to fill vol-au-vont cases).
- Chill.
- Serve with crudités if serving as a dip.
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Comment Script
This recipe is part of the May 2008 Recipes Menu
Starter - Crab Dip
Main Course - French Salad
Dessert - Cherry Clafoutis
How to make crab dip:
A light seafood starter which can be served chilled as a dip or used to fill small vol-au-vonts or other pastry cases.
Ingredients
1 clove garlic, peeled and chopped
1/2 teapsoon fresh finely chopped ginger
1 small onion, peeled and finely chopped
2oz butter
1/4 pint milk
salt
black pepper
cayenne pepper
2 teaspoons lemon juice
(see measure conversions for more information)
Method
- Soften the garlic, ginger and onion in the butter.- Stir in the flour.
- Gradually add the milk.
- Cook as for white sauce.
- Cool a little.
- Add the crab.
- Pile into small dishes (or use to fill vol-au-vont cases).
- Chill.
- Serve with crudités if serving as a dip.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Starter Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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