1 T. butter
1 T. shallots or small yellow onions, minced
1 T. garlic, minced
1/3 C. dry sherry
2 t. Tabasco sauce
1 T. tomato paste
2 t. Old Bay Seasoning
1 lb. cream cheese
3 to 4 C. heavy cream, separated
1 lb. fresh lump crabmeat
Saute shallots and garlic in butter over medium heat until translucent. Deglaze with sherry. Remove from heat.
Mix Tabasco, tomato paste, Old Bay seasoning. Add to saute mixture. Whisk until smooth. Set aside.
In a large double boiler, mix cream cheese and 2 cups heavy cream. Whisk until smooth and thoroughly heated. Add saute mixture and crabmeat. Mix thoroughly and cook over medium heat for 30 minutes. Adjust thickness with remaining heavy cream.
Serve in a fondue pot or chafing dish with bread cubes for dipping.
Serves 12 generously.
Razzle Dazzles Recipes