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Gear Up for Game Day with Pamilico Sound Crab Dip

Pamilico Sound Crab Dip by Executive Sous Chef Bryan Slattery, CrossRoads Chapel Hill at The Carolina Inn, A Destination Hotel (Chapel Hill, NC)

·         4 ounces lump crab dip
·         1 stalk small dice celery
·         2 cups Mornay
1.     Preheat oven to 375 degrees
2.     Slowly heat up your mornay sauce using whisk
3.     In an oven safe dish place your ingredients in the following order: celery, crab meat, & mornay

4.     Bake in the oven for 5 minutes
5.     Garnish with thinly sliced scallion, celery leaves, and old bay seasoning
6.     Serve with kettle cooked salt and vinegar chips
**Make sure the dish you bake this in is the one you will want to serve it in as well.

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