Julia adapted this creamy dip from a recipe in Bayou Cuisine by St. Stephen's Episcopal Church in Indianola, Mississippi.

Julia Reed
Recipe by Southern Living December 2013

Gallery

Iain Bagwell; Styling: Buffy Hargett Miller

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Makes 10 to 12 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a heavy saucepan over medium-high heat; add onions, and sauté 3 minutes or until tender. Whisk in flour, and cook, whisking constantly, 2 minutes. Add cream, and cook, whisking constantly, until smooth and sauce begins to bubble. Remove from heat, and stir in cheese until smooth. Stir in sherry, salt, and pepper. Gently fold in crabmeat and parsley. Keep warm in a chafing dish or slow cooker set on WARM or LOW. Serve with toast points.

    Advertisement
Advertisement
Advertisement