Starter Recipes > Crab Dip

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.


Crab Dip
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
black pepper
cayenne pepper
2 teaspoons lemon juice
(see measure conversions for more information)


- 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.