Spinach and Crab Dip with Cheese
Lump crab with spinach in a cheese sauce
Servings: 20
Calories: 181kcal
Cost: 16
Equipment
- stockpot
Ingredients
- 2 cups veloute
Veloute
- 3 oz butter melt butter, stir in flour cook on medium low until slightly nutty aroma
- 4 oz flour
- 14 oz chicken stock whisk roux into hot stock or use immersion blennder until medium thickness
- 1 tsp pepper
- 1 tsp mustard dried, ground
- 8 oz cheddar grated extra sharp
- 8 cup spinach baby spinach, washed
- 8 oz cream half and half
- 1 lb crab meat jumbo lump for best or cheaper use special blend
Instructions
- To Veloute add cheese, stir to blend on medium low heat
- Once cheese is melted add spinach a little bit at a time to wilt into sauce
- Add pepper, mustard, cream to sauce, stir until smooth
- Add spinach a small amount at a time until all is wilted into the sauce
- Combine Crab
- Mix thoroughly, serve with Tortilla chips and or Crostinis
Nutrition
Serving: 0.5oz | Calories: 181kcal | Carbohydrates: 7g | Protein: 9g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 440mg | Potassium: 160mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1597IU | Vitamin C: 5mg | Calcium: 114mg | Iron: 1mg