Hot Crab Dip with Gluten-Free Crackers

Recipe adapted from CookEatShare.com

6 Tbsp butter
1 cup green onions, minced
2 Tbsp Namaste Perfect Flour Blend
(1) 8-oz bottle clam juice
1 cup half and half
8 oz cream cheese
1½ cups Swiss cheese, grated
2 tsp DLM Pure Horseradish
2 tsp DLM Worcestershire Sauce
1 tsp DLM Cayenne Pepper
1 lb canned crab meat, liquid removed
1/2 cup parsley, minced
Gluten Free crackers of your choice

Heat butter in a large, heavy saucepan over medium heat. Add in 3/4 cup green onions; sauté 2 minutes. Add in flour; whisk 1 minute. Gradually whisk in clam juice. Boil till mix thickens, stirring often, about 3 minutes. Whisk in half and half and bring to a boil. Boil 1 minute, stirring constantly. Reduce heat to low. Add cream cheese, Swiss cheese, horseradish, Worcestershire sauce, and Cayenne pepper; stir till cheeses heat. (Can be prepared 1 day ahead. Cover and chill. Rewarm over low heat, stirring constantly.)

Mix crab, parsley, and remaining 1/4 cup green onions into cheese and stir over medium-low heat, stirring constantly till hot.

Spoon crab dip into bowl. Set bowl in center of large platter. Surround with gluten-free crackers.



Makes 12 servings

Allergy Warning: Contains milk and shellfish and soy