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Crabmeat-Gruyere Dip

Source of Recipe


From "Neiman Marcus Taste" by Kevin Garvin



List of Ingredients



• 2 Tbsp unsalted butter, plus additional to coat the baking dish
  
• 1 Tbsp minced shallot
  
• 1 cup sliced white mushrooms
  
• 1 Tbsp all-purpose flour
  
• 2 large egg yolks
  
• 1 cup heavy cream
  
• 2½ cups grated Gruyère cheese (about 7 ounces)
  
• 1 pound jumbo lump crabmeat
  
• Brandy, to taste
  
• 1 Tbsp Worcestershire sauce
  
• Dash of hot sauce
  
• 1 Tbsp chopped fresh parsley
  
• ½ tsp cayenne pepper
  
• Salt and freshly ground white pepper, to taste
  
• 1 cup cracker crumbs, such as Saltines, crushed with a rolling pin
  






Instructions



1. Heat the oven to 350° F. Generously butter a 10-inch gratin dish.
   In a large skillet over medium heat, melt the butter. Add the shallots and mushrooms and sauté for 1 minute. Add the flour, stir to form a paste, then turn off the heat.
   
   
2. In a small bowl, whisk together the egg yolks and cream, then add the mixture to the skillet. Slowly bring to a simmer over medium-low heat, whisking to break up any lumps. Add the cheese and simmer for 30 seconds, or until it reaches a creamy consistency.
   
   
3. Transfer the mixture to a large mixing bowl and stir in the crabmeat, brandy, Worcestershire sauce, hot sauce, parsley, cayenne, salt and pepper. Pour the crabmeat mixture into the prepared gratin dish and top with the cracker crumbs. Bake for 30 minutes, or until browned on top.
   
   Serves 8 to 12