Crab Dip #2

A full pound of crab meat in one dip. That’s not messing around.

Mayo, grated onion, mustard, and white wine get warmed together slowly until the flavors meld, then the crab goes in at the end for a warm, chunky dip that’s all about the seafood.

A pinch of powdered sugar might seem unexpected, but it softens the acidity of the wine and mustard just enough to let the crab’s sweetness come through. Serve it warm with good crackers and try to save some for the other guests.

Pro Tips

• Heat the base slowly over low heat. Rushing it with high heat can cause the mayo to separate and turn oily.
• Add the crab last and just warm it through. You want it heated, not cooked down into the sauce.
• Use a full-flavored dry white wine like Sauvignon Blanc or Pinot Grigio. Cooking wine from a bottle labeled ‘cooking wine’ will taste like it.