Crabmeat And Brie Dip
Remember the Maple Street restaurant called Nautical? This was their signature appetizer. They served it spread over slices of grilled French bread, but almost any way you serve it is good. (I prefer giving each person his own little ramekin of it with some French bread crescents or homemade Melba toast.) This is a great way to use up Brie or Camembert that’s approaching the end of its life. (If that’s what you have, add a half-teaspoon of lemon juice.)
- 1 stick butter
- 1 lb. white crabmeat
- 1 small onion, chopped
- 1/3 green bell pepper, chopped
- 1/2 rib celery, chopped
- 3 cloves garlic, chopped
- 1/2 cup white wine
- Dash Worcestershire sauce
- 1 pint heavy whipping cream
- 4 oz. Brie cheese, rind removed
- 4 oz. cream cheese
- 1/4 tsp. salt
- 1/8 tsp. white pepper
1. Heat the butter over medium heat in a saucepan until it bubbles. Cook onions, peppers, celery and garlic until all the vegetables are soft and just beginning to brown.
2. Add the wine and the Worcestershire, bring to a boil, and reduce the liquid by about half. Add the cream, bring to boil, then immediately lower to a simmer.
3. Add the cheese in small cubes, stirring until melted. Remove from the heat. If the mixture is very thick, thin it with a little water or (better) crab stock.
4. Add the crabmeat, stirring it in so gently that you don’t break the lumps. Serve warm with toasted bread.
Makes about three cups, enough for a party with 12-18 people.